Pork Rub
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This is what I use when I make ribs or when I smoke pork shoulder to make real pulled pork. I also use it on chicken or pork steak on the grill.
This recipe originally came from Meathead Goldwyn’s AmazingRibs.com, but I have tweaked it enough that I thought I shouldn’t use his name for it. This recipe originally contained salt, but per Meathead’s advice I now brine (wet or dry brine) the meat with kosher salt overnight prior to seasoning and cooking, so we don’t want to overdo the salt.
Use 1/3 cup per 5# of pork shoulder, or 2 tablespoons per side of ribs.
Ingredients
- 36 parts firmly packed dark brown sugar
- 36 parts white sugar
- 24 parts paprika
- 12 parts garlic powder
- 6 parts ground black pepper
- 3 parts cayenne pepper
- 6 parts ground ginger powder
- 6 parts onion powder
- 2 parts rosemary powder
- 2 part allspice
Instructions
- Mix well.
- Store in an airtight container in a cool dry place (like the fridge or freezer).