This pork dry rub is a simple mix of herbs and spices that creates the perfect flavor for any of your pork recipes. When I developed this recipe with my Mom in 2015, we never knew how much we would use it over the years. This Pork Chop Seasoning can be used for pork chops, pork ribs, pork tenderloin, pork roast, pork shoulder, and more. It’s deliciously savory and unique, with hints of spice and sweetness to balance things out. I always keep some in my spice cabinet for quick cooking!
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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! I have come to just love homemade spices. They’re cost effective and honestly just so much better.
- 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
Tip: For more information on each ingredient, check my 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.
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.
I also use this dry rub to make 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.
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
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!
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Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
This rub is excellent!!! I tied it on mahi mahi, which came out moist on the inside and blackened on the outside. Superb! Luckily, I made a large batch, so I have enough for at least four more pieces.
I edited a little for personal taste and used it on grilled pork chops. As soon as I hit the kitchen door the family could smell them. The taste did not disappoint. Will use this again. Thanks for sharing!!
Hi from South Africa and thank you, awesome !
So glad you enjoyed this recipe, Jason! Thanks so much for stopping by!
Hi. What form of cumin is suggested?
Ground cumin!
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!
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.
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!!