Best Pork Rub Recipes

BIG JAMES' PORK RUB

My all-purpose rub I use when smoking ribs and pork shoulders. Store in a cool dry place. Sprinkle liberally on ribs and pork shoulder prior to smoking.`

Provided by James Purcell

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 2

Number Of Ingredients 11

Big James' Pork Rub image

Steps:

Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 81.8 g, Fat 11.1 g, Fiber 22.9 g, Protein 10.4 g, SaturatedFat 1.7 g, Sodium 1505.5 mg, Sugar 48.6 g

Ingredients

½ cup paprika
½ cup chili powder
¼ cup brown sugar
¼ cup white sugar
2 teaspoons celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons dry brown mustard
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt

PORK ROAST WITH THE WORLD'S BEST RUB

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13

Pork Roast with the World's Best Rub image

Steps:

Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

Ingredients

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

EVERYTHING PORK DRY RUB

Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.

Provided by Jamie

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 11

Everything Pork Dry Rub image

Steps:

Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 6.2 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 969.7 mg, Sugar 3.1 g

Ingredients

¼ cup paprika
2 tablespoons firmly packed dark brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon fresh-ground black pepper
1 tablespoon chili powder
1 tablespoon cayenne pepper, or more to taste
1 tablespoon onion powder
1 tablespoon ground dried chipotle chili pepper
1 ½ teaspoons ground cumin
1 ½ teaspoons dry mustard powder

PORK RIB RUB

A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!

Provided by Babel Phaedrus

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

Pork Rib Rub image

Steps:

Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 13.8 g, Fat 1.5 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 3527.4 mg, Sugar 3.1 g

Ingredients

½ cup smoked paprika
¼ cup fine sea salt
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons dried, ground rosemary
¼ teaspoon cayenne pepper

PULLED PORK RUB

Basic pulled pork dry rub that I always use.

Provided by Anthony Henderson

Categories Rubs

Time 5m

Yield 4

Number Of Ingredients 6

Pulled Pork Rub image

Steps:

Combine brown sugar, paprika, salt, pepper, cayenne pepper, and mustard powder in a bowl; mix until well combined.
Use immediately on pork (see footnotes) or store in an airtight container in a cool, dark place for several months.

Nutrition Facts : Calories 92.8 calories, Carbohydrate 20.5 g, Fat 1.8 g, Fiber 3.9 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 4386.7 mg

Ingredients

¼ cup brown sugar
¼ cup ground paprika
3 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
2 teaspoons ground mustard powder

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Best Pork Rub Recipes

BIG JAMES' PORK RUB

My all-purpose rub I use when smoking ribs and pork shoulders. Store in a cool dry place. Sprinkle liberally on ribs and pork shoulder prior to smoking.`

PORK ROAST WITH THE WORLD'S BEST RUB

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

EVERYTHING PORK DRY RUB

Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.

PORK RIB RUB

A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!

PULLED PORK RUB

Basic pulled pork dry rub that I always use.

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