This pork dry rub is a simple mix of herbs and spices that creates the perfect flavor for any of your pork recipes. Use this seasoning for pork chops, pork ribs, pork tenderloin, pork roast, pork shoulder, and more. It’s deliciously savory, with hints of spice and sweetness to balance things out. Keep it in your spice cabinet for quick cooking!
What’s in this Pork Chop Seasoning?
All you need for this pork rub recipe is a handful of herbs and spices, most of which you’ll probably already have in your spice cabinet. A real pantry staples kind of recipe!
- Brown Sugar: This adds a rich sweetness into an otherwise savory mix. Be sure to pack it when measuring.
- Chili Powder: This adds a bit of heat. Increase the amount just a bit if you want a spicier rub.
- Smoked Paprika: Smoked paprika is slightly more intense than regular (sweet) paprika, but you can substitute if needed.
- Cumin: This adds an earthy flavor.
- Garlic Powder: This adds just a hint of garlic flavor, and won’t overwhelm the mix.
- Onion Powder: This adds that savory pungency of onions.
- Dried Thyme: This herb adds a light and savory flavor.
- Dried Oregano: This has an earthiness that helps balance out the spices.
- Ground Mustard: This adds in a bit of tanginess.
- Salt & Pepper
For more information on each ingredient, check our guide to herbs and guide to spices. It will help you make decisions about substitutions if you need to.
How do you apply a dry rub to meat?
Use your hands to firmly rub the seasoning directly onto the surface of the pork, and be sure to get all sides of each piece of meat. For example, if you’re making pork chops, you want to liberally cover both sides of each chop.
Let the meat sit for a while so the seasoning can sink in. In some cases, 15 minutes is enough, but I recommend letting it sit for 2 hours or even overnight (in the refrigerator) to really let it absorb.
It’s so easy to make a homemade dry rub. All you have to do is measure out each spice, whisk them together to make sure everything is evenly distributed, and then use it or store it.
This seasoning mix was created to bring out and complement the flavor of pork. So it’s a little bit sweet, but mostly savory.
The sweetness of brown sugar is a great balance to the natural savoriness of pork. Cumin, thyme, oregano, and mustard all mix beautifully with pork as well. And chili powder and paprika both add spice without overpowering.
As long as you store it properly in a sealed container, it will keep as along as any spice in your cabinet. It will be best made with fresh spices, stored up to 3 months. After that, it will lose potency (though it’s still fine to consume).
To make a larger batch, just increase each spice while keeping to the same ratios. Double the amount of each ingredient, and you’ll have plenty to store for later.
How to Store a Dry Rub
You can mix this pork seasoning blend as you need it, then store extra. Or you can make it ahead of time so it’s ready to grab and use any time you cook pork.
Store it in a resealable bag or airtight container (like a spice jar), and keep it in your pantry or spice cabinet. Use it within 3 months for best potency.
When to Use this Pork Seasoning
This delicious mix of herbs and spices is perfect for any kind of pork. Of course it’s great for chops, so use when making Air Fryer pork chops, breaded pork chops, or grilled pork chops.
You can also use this dry rub to make pork tenderloin (I use it in my sweet tea pork tenderloin), pork belly, pork ribs, pork shoulder, pork loin, pork roast, and more.
It tastes amazing with chicken as well, so try it next time you grill chicken breasts.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Pork Chop Seasoning (Dry Rub for Pork, Chicken, Ribs, and more)
Ingredients
- ½ cup brown sugar firmly packed
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons ground mustard
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
For Serving
- Our Fave Sweet Tea Pork Tenderloin! Click for Recipe
Instructions
- Whisk all ingredients together and keep in an airtight container. When ready to use, sprinkle the meat with a liberal amount of the seasoning and rub it in. Be sure to cover the entire surface. Allow the meat to rest at least 2 hours in the fridge (or overnight). Cook the meat as desired.½ cup brown sugar, 2 tablespoons chili powder, 2 tablespoons smoked paprika, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons dried thyme, 1 teaspoon dried oregano, 2 teaspoons ground mustard, 2 teaspoons kosher salt, 1 teaspoon black pepper
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
Is it good in cast iron frying?
Yes!
I’ve been using this recipe for over a year. My husband brags to other people how great my pork is and calls it my “famous” pork chop rub😂 It’s delicious!
Love to hear that, Gena!!
Hi, thanks very much. Made this and used on pan fried port chops. When I make it again I’ll reduce the cumin (just our personal taste). Great work, thanks very much! Had a great dinner!
I’m so glad to hear that!
Can I substitute brown sugar for regular sugar?
Yes, but it will be more purely sweet. Brown sugar adds a slightly richer, deeper flavor.
I keep it on hand in my kitchen.
It’s a staple in my kitchen, too!
I used this rub on Iowa chops a couple weekends ago. My husband asked me to use this recipe again tonight. So good on the grill!!
Yum!
Delicious! I have only recently learned I love dry rubs ! This one is a keeper !
Thanks for sharing, Jess!
I made the rub and my daughter loved it and I will continue to use it.
Thanks for sharing, Alma!
I made this rub exact as written. Rubbed on boneless pork chops 1” thick on all sides. Let it sit for 1 1/2 hrs in fridge. I had so much left, I stored the rest. My boyfriend loved it and my daughter wanted it on her chicken breast that I pan fried. Just a bit spicy for my taste. We give it an AAAA+++
Thanks for sharing your success with us!
Way too cumin forward. It’s all I taste. Yuck. I didn’t even finish eating. Dinner was basically ruined. I don’t even know why cumin is in this recipe. It’s not a spice you would normally find in a pork rub. I should’ve just omitted fit all together
I am sorry it didn’t work out for you!