Since last summer, I’ve been hooked on smoking with my wood pellet smoker, testing different rubs and bbq spices. After years of developing, tested and tweaked ratios, I created a homemade dry spice blend that became the winner and best recipe for a pulled pork rub—a smoky, sweet, spicy seasoning that builds deep bark on the outside and tastes like pure perfection.
I’ve played around with it on pork butt in a slow cooker, grilled chicken, tender chops, juicy ribs, and even smoked tenderloin, and it works beyond one cut, taking flavor to the next level. I’ve been hooked ever since that first batch of bold bbq flavor came off the smoker.
Pulled Pork Rub=The Secret Behind Bold Backyard Flavor
Applying the Spice Blend the Smart Way
With pulled pork rub, there’s always a debate: should you rub a dry spice mix into the meat or simply sprinkle it? I once thought about a side-by-side comparison, but I’ve come to find that it’s generally not needed to do heavy rubbing—the pork is often a little damp, which means the spices stick nicely, letting the mix settle into the pulled texture as it cooks.
Ingredients
- I begin with 1/2 cup of dark brown sugar or Light Brown Sugar, adjusting with 1/3, 1/4, or ¼ cup depending on sweetness and batch size.
- For color and smoke, I add smoked Paprika or Smoked paprika, then balance with salt or Salt.
- I mix in garlic powder and Garlic Powder, a touch of onion, and cracked black pepper or Black Pepper, measuring with 1 Tablespoon, tablespoon, tablespoons, Tablespoons, or small teaspoons and a Teaspoon for precision.
- For heat, I blend chili, Chili, chipotle, and cayenne, then add cumin, dry mustard, or ground mustard for depth.
- When scaling up, I use 2 or 3 Tablespoons, mixing everything on the prep table, sometimes finishing with a hint of Lemon and Pepper so the Sugar and spices form a balanced crust.
Instructions
- Place a medium bowl and Combine brown, sugar, paprika, salt, pepper, cayenne, and mustard powder.
- Mix together all ingredients, then Whisk or hand-mix until well combined, thoroughly incorporated, and no clumps remain.
- For a 10 pound pork roast, use ⅓ cup of spice rub and sprinkle evenly on all sides; Use immediately or see footnotes for small tweaks I’ve learned over time.
- Store in an airtight or air-tight container in a cool, dark place for several months—in my experience, a short rest after the first mix deepens the flavor nicely.
Notes & Nutrition
Recipe Yield & Basic Estimate
From my kitchen experience, this recipe makes about 2 cups of bold spice rub. The calories shown are based on being divided into 20 ways, with 1 serving equal to 1/20. Because different brands use different ingredients, the nutritional information is an estimate. For the full batch, you may see:
- Calories 41kcal
- Carbohydrates 9g
- Protein 1g
- Fat with Saturated 0.1g, Polyunsaturated 0.4g, Monounsaturated 0.2g
- Sodium 1450mg, Potassium 147mg
- Fiber 2g, Sugar 4g
- Vitamin A 1695IU, C 1mg
- Calcium 25mg, Iron 1mg
Per Serving & Daily Guide
Per portion, values may look like this (with Servings Per Recipe at 4):
- 93 Calories
- 21g Carbs
- 2g Protein
The % Daily Value and Total intake are calculated on a 2,000 calorie diet:
- Fat about 2%
- Saturated fat 0g or 1%
- Sodium 4387mg or 191%
- Total Carbohydrate 21g (7%)
- Dietary Fiber 4g (14%)
- Potassium 247mg (5%)
- Percent Values for guidance
Since daily values can be higher or lower depending on your needs, some Nutrient data is not available for all items, and each Amount depends on recorded data. This Information is currently updated, so anyone following a medically restrictive plan should consult a doctor or registered dietitian before preparing for personal consumption. Even a small Size like a teaspoon may contain:
- 6 Calories
- Sugar 1g
- Sodium 467mg
- Fat 0g including Unsaturated and Trans fat 0g
- Cholesterol 0g
I always keep these numbers in mind while seasoning generously but responsibly.
My Best Homemade Recipes
If you loved the deep bark and bold backyard flavor from my pulled pork rub, you’ll want to try my Cyprus-Inspired Lamb Marinade (Chops, Roast & BBQ) for bright Mediterranean depth, and the Smoked Turkey Rub with 24-Hour Flavor Secret, where a simple rest transforms flavor just like I’ve seen with my own smoker batches.
To round out your cookout, I often pair smoky meats with my Creamy Salad Dressing Recipe (5-Minute Easy), the rich Creamy Rose Pasta Sauce with a Secret Shortcut, and You’re One Drizzle Away from Cilantro Lime Crema Perfection for that fresh, zesty finish that takes everything to the next level.
