Best 5 Everything Pork Dry Rub Recipes

Craving for tantalizing pork dishes? Look no further! Indulge in a culinary journey with our versatile Everything Pork Dry Rub, the ultimate seasoning blend that transforms ordinary pork into extraordinary. Elevate your taste buds with a symphony of flavors, bringing out the very best in pork. From succulent ribs to tenderloins, chops to roasts, this all-purpose rub is your secret weapon for creating unforgettable pork dishes that will leave your taste buds dancing. Uncover a treasure trove of mouthwatering recipes within, each showcasing the transformative power of our Everything Pork Dry Rub. Discover the art of crafting fall-off-the-bone ribs, juicy pulled pork, and flavorful chops, all infused with a delectable blend of herbs, spices, and a touch of sweetness. Dive into a world of culinary delight as you explore the endless possibilities of pork, made even more extraordinary with our Everything Pork Dry Rub.

Here are our top 5 tried and tested recipes!

PORK RUB RECIPE

Pork Rub Recipe image

Sweet, salty and a little bit of heat is in this perfect basic 5-ingredient dry rub for smoking, grilling and roasting pork.

Provided by Justin McChesney-Wachs

Categories Condiment Side

Time 3m

Number Of Ingredients 5

Ingredients

2 Tbsp Diamond Crystal kosher salt
1/2 cup packed brown sugar
1 Tbsp smoked paprika
1 Tbsp dark chili powder
1/2 Tbsp ground black pepper

Steps:

Combine all ingredients with a whisk or a fork.
Use immediately or store to use later.

Nutrition Facts : Calories 117 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3530 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 2 g, ServingSize 1 serving

ALL-PURPOSE DRY RUB

All-Purpose Dry Rub image

Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.

Provided by Sam Sifton

Time 5m

Yield 2 3/4 cups

Number Of Ingredients 8

Ingredients

1/2 cup paprika, or 1/3 cup smoked paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup brown sugar
1/4 cup chile powder
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cayenne pepper, or to taste

Steps:

Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams

HOMEMADE DRY RUB FOR EVERYTHING

Homemade Dry Rub for Everything image

This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.

Provided by Food Network

Categories condiment

Time 5m

Yield about 1/4 cup

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon smoked paprika
2 teaspoons freshly ground black pepper
2 teaspoons packed light brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon sumac
1/4 teaspoon cayenne

Steps:

Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.

ALL-PURPOSE PORK DRY RUB

All-Purpose Pork Dry Rub image

Use this all-purpose pork dry rub for all of your pork recipes. It'll give your pork the best flavor! Learn how to make a pork dry rub here.

Provided by David & Debbie Spivey

Categories Condiment Ingredient Main Course Seasoning

Time 5m

Number Of Ingredients 7

Ingredients

½ cup brown sugar
4 teaspoon paprika
4 teaspoon fresh cracked black pepper
4 teaspoon Kosher salt
4 teaspoon garlic powder
4 teaspoon onion powder
2 teaspoons cayenne pepper

Steps:

Combine all the ingredients for the rub in a small bowl and stir with a whisk to mix. Rub onto the pork on all sides.

Nutrition Facts : ServingSize 2 tsp, Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 777 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g

DRY RUB FOR PORK

Dry Rub for Pork image

I've had this recipe on a tattered piece of paper in my recipe box forever. Thought I better post it here for the time the paper copy disintegrates. It's my favorite for pork and chicken. It's not hot, but has a ton of flavor. You could add heat by adding cayenne to taste.

Provided by Chef eljay

Categories Pork

Time 10m

Yield 3 cups, 10-20 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons ground dried rosemary (mortar and pestle works well to grind)

Steps:

Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.

Nutrition Facts : Calories 161.3, Fat 0.9, SaturatedFat 0.2, Sodium 2841.8, Carbohydrate 39.8, Fiber 3, Sugar 31.8, Protein 1.8

Tips:

Choose the right pork: Pork shoulder (also known as Boston butt) is the best cut for dry rubs because it has a lot of flavor and fat, which helps keep the meat moist during cooking.
Make sure the pork is dry: Pat the pork dry with paper towels before applying the rub. This will help the rub adhere to the meat.
Apply the rub evenly: Use your hands to rub the spice mixture all over the pork, making sure to get into all the nooks and crannies.
Let the pork rest: Once you've applied the rub, let the pork rest for at least 30 minutes, or up to overnight. This will give the flavors time to penetrate the meat.
Cook the pork at a low temperature: Pork shoulder is a tough cut of meat, so it needs to be cooked at a low temperature for a long time. This will help the meat become tender and fall apart easily.
Use a meat thermometer: The best way to ensure that the pork is cooked through is to use a meat thermometer. The internal temperature should reach 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.

Conclusion:

Pork dry rub is a versatile and flavorful way to cook pork. It's perfect for a variety of dishes, from pulled pork to pork chops. With a little planning and preparation, you can easily make a delicious pork dry rub at home.