This easy 7-ingredient pork rub recipe blends sweet and savory flavors to create a versatile, all-purpose dry rub for pork. It’s our go-to seasoning for everything from pork chops and ribs to pork shoulder and tenderloin. The mix is so good we’ve even used it on breakfast potatoes and chicken to add a warm, flavorful crust.
Why you’ll love this homemade pork rub
- Balanced sweet-and-savory flavor that enhances pork without overpowering it.
- Uses common pantry spices — no need to buy specialty ingredients you’ll rarely use.
- Works on every cut of pork and can be used on other proteins like chicken or beef.
- Only 7 ingredients and easy to mix and store.
What you need
These are simple spices you likely already have in your kitchen. The exact amounts are listed in the ingredients section below, and you can adjust them to suit your taste — add more pepper for heat, or a touch more brown sugar and cinnamon for extra sweetness.
Ingredients
- 1/2 cup brown sugar
- 2 tablespoons garlic powder
- 4 teaspoons onion powder
- 2 tablespoons coarse salt
- 2 teaspoons cinnamon
- 4 teaspoons dried thyme
- 2 teaspoons ground black pepper
What does this pork rub taste like?
This rub has a warm, slightly sweet profile from the brown sugar and cinnamon, balanced by savory garlic and onion powders and a herbal note from dried thyme. Coarse salt brings out the natural meat flavors, and black pepper adds a mild bite. If you prefer spice, stir in a pinch of cayenne or crushed red pepper.
How much pork rub should I use?
Use about 2 tablespoons of the dry rub per 1 pound of pork. For larger roasts or whole cuts, scale up accordingly and rub generously to ensure even coverage and flavor penetration. This recipe yields roughly 1 cup of rub — enough for several meals depending on portion sizes.
What cuts of pork can I use this pork rub on?
This dry rub is extremely versatile and works well on every cut of pork. It’s also excellent on chicken and beef when you want a warm, sweet-savory crust. Recommended uses include:
Pork Roast
Rub the roast generously before roasting, slow cooking, or pressure cooking. The sugar helps develop a beautiful caramelized exterior, while the thyme and garlic add depth.
Pork Chops
Coat pork chops with the rub and either grill, pan-sear, or bake. The seasoning creates a tasty crust that locks in moisture and flavor.
Pork Tenderloin
Pork tenderloin is lean, so this rub adds a lot of flavor without extra fat. Sear the tenderloin and finish in the oven or grill for a juicy result.
Pulled Pork
Massage the rub into the pork shoulder before smoking, slow cooking, or pressure cooking. The spices penetrate during a long cook and create a flavorful bark on the outside of the meat.
How to mix and apply the rub
- Combine all ingredients in a bowl or in a jar with a tight-fitting lid. Stir or shake until well blended.
- Pat the meat dry before applying the rub so it adheres well. Use about 2 tablespoons of rub per pound of pork.
- For best flavor, let the rubbed meat rest refrigerated for at least 30 minutes and up to 24 hours. The longer it sits, the deeper the flavor — but avoid leaving it longer than 24 hours.
- Cook as desired: grill, roast, bake, pan-sear, or smoke. Watch sugar-containing rubs closely to prevent excessive charring at very high temperatures.
Storage
Store the mixed rub in a clean glass jar or other airtight container in a cool, dark place like a pantry or cabinet. Kept dry and sealed, the rub will stay fresh for up to three months. Label the jar with the date you mixed it so you can track freshness.
Tips & Notes
- Yields: about 1 cup of rub.
- Per 1 lb. pork: use approximately 2 tablespoons of dry rub.
- Adjust sweetness or heat: increase brown sugar and cinnamon by 1/4 teaspoon each for a sweeter profile, or add cayenne for heat.
- To reduce sodium, use less coarse salt or swap with a lower-sodium salt substitute, adjusting to taste.
- Try this rub on vegetables like sweet potatoes or roasted carrots for a warm, spiced finish.
Nutrition (estimate)
Nutrition values are approximate and based on a typical serving size of the rub. Per serving (estimate): Calories 69, Carbohydrates 17 g, Protein 1 g, Fat 0 g, Fiber 1 g, Sugar 13 g. Use these values as a guideline only.
Final notes
This simple, flavorful pork rub is an essential pantry blend for anyone who cooks pork often. It’s easy to mix, store, and adapt, and it transforms ordinary cuts into memorable meals. Mix up a batch, jar it, and keep it on hand for quick weeknight dinners or slow-cooked weekend feasts.