Rub for Pulled Pork
Use this dry rub to season your pork butt or pork shoulder before smoking or cooking. This produces enough for a 4-pound cut of pork. The notes of this recipe also share the ingredient measurements for larger cuts of pork.
Ingredients
- 1½ tbsp Dark Brown Sugar
- ¾ tbsp Smoked Paprika
- ¾ tbsp Chili Powder
- ¾ tbsp Dry Mustard
- ½ tbsp Kosher Salt
- 1 tsp Black Pepper
- ¾ tsp Garlic Powder
- ⅓ tsp Celery Salt
- ⅓ tsp Cumin
Instructions
- Combine all ingredients.
- Store in an airtight container until ready to use.
How to Apply Rub to a Piece of Meat
- Pat the meat dry with paper towels to remove excess moisture.
- (optional): Some prefer to brush the meat with mustard or oil to help the rub adhere better.
- It's best to sprinkle the rub evenly over the meat and pat it in, rather than rubbing it in. This prevents clumping and ensures even distribution.
- Make sure to coat the entire surface of the meat, including any crevices or flaps.
- Allow the seasoned meat to sit at room temperature for 30 minutes to an hour before cooking, or refrigerate overnight for deeper flavor penetration.
Notes
This recipe produces enough rub for a 4-pound cut of pork. Here are some measurement conversions for larger cuts of pork.
For a 6-pound cut of pork, you would need 1/2 cup of rub:
- 2¼ tbsp Dark Brown Sugar
- 1⅛ tbsp Smoked Paprika
- 1⅛ tbsp Chili Powder
- 1⅛ tbsp Dry Mustard
- ¾ tbsp Salt
- 1⅛ tsp Garlic Powder
- ½ tsp Celery Salt
- ½ tsp Cumin
- 3 tbsp Dark Brown Sugar
- 1½ tbsp Smoked Paprika
- 1½ tbsp Chili Powder
- 1½ tbsp Dry Mustard
- 1 tbsp Salt
- 1½ tsp Garlic Powder
- ⅔ tsp Celery Salt
- ⅔ tsp Cumin
Nutrition
Serving: 1gCalories: 51kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1638mgPotassium: 127mgFiber: 2gSugar: 7gVitamin A: 1639IUVitamin C: 0.2mgCalcium: 27mgIron: 1mg
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