When it comes to cooking pork, the secret isn't just in the cut—it’s all in the rub. This all-purpose pork butt dry rub has been a game-changer in my kitchen. Whether I’m smoking a whole pork shoulder on the weekend or jazzing up a weeknight dinner with pork loin or juicy baked pork chops, this blend brings that crave-worthy combo of smoky, sweet, and savory with just the right kick of heat. It’s the kind of mix you’ll find yourself sprinkling on everything—yes, even boneless skinless chicken breast recipes when you want something outside the usual lemon-and-herb route. Think of it as your go-to pork rub recipe with enough versatility to become your next BBQ obsession.
All-Purpose Pork Butt Dry Rub
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Condiment
Cuisine American
Servings 1.25 cups (enough for several pounds of meat)
Mixing bowl Preferably glass or stainless steel
Measuring spoons and cups Accuracy counts!
Airtight container or spice jar For storing your blend (a mason jar works great)
Whisk or Spoon To evenly combine the spices
- 1/2 cup brown sugar – Adds caramel-like sweetness and helps with browning
- 1/4 cup paprika – Regular or smoked depending on your taste; this brings rich color and a mild pepper flavor
- 2 tablespoons kosher salt – Coarse salt for better control and even seasoning
- 2 tablespoons black pepper – Freshly ground for the best bite
- 1 tablespoon garlic powder – A must-have for depth
- 1 tablespoon onion powder – Adds a slightly sweet-savory background
- 1 tablespoon chili powder – Adds warmth and a little smokiness
- 2 teaspoons ground cumin – Earthy and warm balancing the sweetness
- 1 teaspoon cayenne pepper – Optional but gives a nice heat
- 1 teaspoon dried thyme – Subtle herbal note to round things out
- 1/2 teaspoon ground mustard – For a hint of tanginess
Measure and Mix
In a mixing bowl, add brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, cumin, cayenne, thyme, and mustard. Use a whisk to thoroughly blend all the spices until uniform in color and texture.
Taste and Tweak
Dip a fingertip into the rub and taste it (yes, really). Want it sweeter? Add more brown sugar. Spicier? A pinch more cayenne. This is your chance to make it your own.
Store Properly
Transfer the rub into an airtight container and label it with the date. It’ll stay fresh and punchy for up to six months if kept in a cool, dry place.
Apply to Meat
Generously rub onto pork butt, pork shoulder, or any other cut of your choice. Make sure the surface is dry before applying the rub for maximum adhesion. Press it in gently with your hands so it sticks well.
Let It Rest
For the best flavor infusion, apply the rub and let the meat sit covered in the fridge for at least an hour—overnight is even better for pulled pork rubs or briskets.
Perfect Pairings
This all-purpose dry rub is wildly versatile and plays well with a wide range of sides and sauces. Here’s how to round out your meal:
- Classic BBQ Sides: Think coleslaw, baked beans, grilled corn, or potato salad.
- Grain Bowls: Pair pulled pork seasoned with this rub over brown rice or quinoa, topped with avocado and pickled onions.
- Taco Night: Use this rub on ground pork for incredible tacos—top with a crunchy slaw and chipotle crema.
- Baked Veggies: Roasted sweet potatoes or carrots with a hint of cinnamon and honey complement the rub’s savory warmth.
And don’t forget drinks—a smoky mezcal cocktail or a hoppy pale ale brings out the spices like magic.
FAQs
1. Can I use this on chicken?
Absolutely. This rub shines on boneless skinless chicken breasts, especially if you're grilling or baking. Just remember, chicken takes on flavor faster than pork, so you don’t need to let it sit overnight—an hour is perfect.
2. What cut of pork works best?
This rub was born for pork butt (aka Boston butt), but it's just as magical on pork shoulder, pork loin, and even pork tenderloin. For pulled pork seasoning dry rubs, stick with fattier cuts like shoulder or butt for that fall-apart texture.
3. Is it good for ribs or brisket?
Yes and yes. It’s a fantastic rib rub recipe—slather it generously on baby back or St. Louis-style ribs before slow roasting or smoking. As a brisket rub recipe, it gives a rich crust and bold flavor that stands up to long cooks.
4. Can I use it in dry rub recipes for ground pork?
Sure can! Sprinkle it into ground pork for meatballs, burgers, or sausage patties for an instant flavor boost.
5. What if I want less sugar?
Cut the brown sugar in half or swap it for coconut sugar. It’ll still caramelize nicely but be less sweet.
6. How much should I use?
As a rule of thumb, use about 1 tablespoon per pound of meat. For pork butt or ribs, you can go heavier depending on how thick you want the crust.
7. Is this a BBQ rub recipe or more of an all-rounder?
Both! While it works perfectly as a BBQ dry rub thanks to the paprika, cumin, and sugar, it's mellow enough to use in indoor dinner recipes too. Try it in a skillet or even in the oven for juicy baked pork chops.
8. Any pork spices I can add for more complexity?
Try ground coriander, fennel seeds (crushed), or even a touch of cinnamon or clove for something unique. These deeper notes are amazing for winter roasts.
