Easy Dry Pork Rub

Easy Dry Pork Rub is an easy recipe that adds a sweet and spicy flavor to any pork dish, made with brown sugar and cayenne pepper. It’s perfect for a roast, ribs, chops or pulled pork!

When I make this pork rub recipe, I like to pair it with Crispy Air Fryer French Fries or Baked Sweet Potato Fries with Garlic Aioli Dipping Sauce.  

If you’re using it on a roast it’s great to serve with Creamy Garlic Parmesan Mashed Potatoes. 

Easy Dry Pork Rub Recipe

Easy Dry Pork Rub is not only incredibly EASY to make, it’s also made with spices you probably have in your pantry already. What I like best about this dry pork rub is that I can make it in advance and spice it up or down depending on when I’m serving it.

At home we tend to like the spicier version, but I always tone it down a bit when bringing it to a potluck dinner. It’s great for savory pulled pork sandwiches on game day or anytime you’re feeding a crowd. 

What does dry rub mean?

Dry rub is essentially a rub for meat that is made of spices, and maybe some oil right before using. It is not a liquid or a marinade.

What seasonings work for pork rub?

I like to combine the sweet with the spicy to make this dry pork rub recipe. Chili and cayenne powder give the right amount of punch that blends perfectly with brown sugar to give you melt in the mouth seasoned pork. It’s easy to adjust this recipe to your family’s taste. Like it spicier? Up the chili powder. Want it milder? You can adjust the brown sugar to chili and pepper ratio. This recipe fits any taste!

What else can I use Dry Rub on?

A pork roast is my favorite type of meat to use this dry rub recipe on. It makes great pulled pork sandwiches! It’s such a versatile dry rub you can also use it on ribs, chicken or even steak. 

 

How long should the rub sit on the pork?

You can put the dry rub on the meat up to 24 hours before cooking. Just keep it in the refrigerator immediately after applying the rub. Remember depending on how much salt is used, it can begin to cure the pork if left on too long. This will give the pork a more ham-like flavor.

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