This dry rub recipe is the best dry rub for pork tenderloin, pork chops, or other cuts of pork. The mix of herbs & spices naturally complements the meat & fills it with flavor!

Dry Rub for Pork

Course: Spices
Cuisine: American
Keyword: dry rub, pork
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6
Calories: 89kcal
Author: Becky Hardin - The Cookie Rookie
This Dry Rub for Pork Tenderloin, Ribs, or Pork Chops is my favorite blend of herbs and spices for pork. The aromatic blend is a mix of brown sugar, cumin, smoke paprika, and more. This dry rub recipe can be used for all kinds of meat, but I like it best for pork because it has the perfect mix of flavor to complement it. Rub it on, let it sit, and then cook!
Print Recipe


  • 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


  • 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.
  • Enjoy!



Calories: 89kcal | Carbohydrates: 21g | Sodium: 827mg | Potassium: 147mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1950IU | Calcium: 36mg | Iron: 1.6mg