All-Purpose Pork Butt Dry Rub

Prep Time 5

Total Time 5

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

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.

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.

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.

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.

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.