I have tried a lot of pork rubs over the years. Some were too sweet, some burned too fast, and some just didn’t do much at all.
This is the BBQ rub recipe for pulled pork I keep coming back to. It is simple, balanced, and works on just about anything. Pork ribs, pork butt, even pork chops.
Why I Use This Pork Rub
- Good balance of sweet and savory
- Builds a nice bark without burning
- Works for low and slow and hot and fast
Ingredients
- 8 Tblsp Brown sugar
- 3 Tblsp Cayenne pepper
- 3 Tblsp Onion powder
- 1/5 Tblsp Oregano
- 5 Tblsp black pepper
- 6 Tblsp Garlic powder
- 6 Tblsp Salt
- 2.5 Tblsp Thyme
Since this is also my basic pork BBQ rub, I make a fairly large amount.
How To Make It
- Add all ingredients to a bowl
- Mix well until evenly combined
- Store in an airtight container
That’s all. Nothing fancy.
How I Use This Rub
I have done a lot of testing on when to use this basic pork rub.
- I apply it about 30–60 minutes before cooking on the grill
- I apply it the night before smoking low and slow
- For bigger cuts like pork butt, I go heavier
- For ribs, I keep the layer even and not too thick
I have used this pork rub on about every type of grill I have cooked on. From charcoal grills to my pellet grills and even on my Oklahoma Joe smoker
Variations I Use Sometimes
This rub is so easy to adjust by adding or removing a few or one of the ingredients.
Sweeter version:
Add a little more brown sugar
Spicier version:
Add cayenne or chili powder
No sugar version:
Skip the sugar and increase the paprika slightly
Eddie’s Tip! If your rub burns, it usually is because of too much sugar and too much heat. I learned that the hard way.
One thing to avoid this is to keep your temps under control with a quality thermometer. Then, his rub will do its job.
BBQ Rub Recipe for Pulled Pork
Equipment
- 1 Mixing bowl
- 1 Whisk Spoon or fork
- 1 Container
Ingredients
- 8 tbsp Paprika powder
- 3 tbsp Cayenne pepper
- 3 tbsp Onion powder
- 1.5 tbsp Oregano
- 5 tbsp Black pepper
- 6 tbsp Garlic powder
- 6 tbsp Salt
- 2.5 tbsp Thyme
Instructions
- Put all the ingredients in the mixing bowl
- Mix them together with a whisk, spoon, or fork.
- Put the pork rub mix in an airtight container.
Notes
have tried a lot of pork rubs over the years. Some were too sweet, some burned too fast, and some just didn’t do much at all.
This BBQ rub recipe for pulled pork I keep coming back to. It is simple, balanced, and works on just about anything. Pork ribs, pork butt, even chops.
Why I Use This Pork BBQ Rub
- Good balance of sweet and savory
- Builds a nice bark without burning
- Works for low and slow and hot and fast
Ingredients
- 8 Tblsp Brown sugar
- 3 Tblsp Cayenne pepper
- 3 Tblsp Onion powder
- 1/5 Tblsp Oregano
- 5 Tblsp black pepper
- 6 Tblsp Garlic powder
- 6 Tblsp Salt
- 2.5 Tblsp Thyme
How To Make It
- Add all ingredients to a bowl
- Mix well until evenly combined
- Store in an airtight container
How I Use This Rub
I have done a lot of testing on when to use this basic pork rub.- I apply it about 30–60 minutes before cooking on the grill
- I apply the night before smoking low and slow
- For bigger cuts like pork butt, I go heavier
- For ribs, I keep the layer even and not too thick
Nutrition
What I Use This Rub On
Here are a few of the recipes I used my pork rub on.
Simple rubs win.
Eddie’s Tip! You don’t need 20 ingredients to get good BBQ. You just need balance and a little practice.
BBQ Rub Recipe for Pulled Pork (My Go-To BBQ Blend)
I have used this rub on everything from quick grilled pork chops to overnight pork butt cooks. It is one of those mixes I don’t even think about anymore. I just make it and use it.
That’s how I know it works.
Eddie van Aken – The Grilling Dutchman
Eddie van Aken is the founder of The Grilling Dutchman, where he shares practical BBQ tips, smoking techniques, recipes, and grill reviews based on real-world experience. After years of cooking on pellet grills, charcoal grills, smokers, and kamado cookers, he focuses on helping backyard cooks get better results with less guesswork. Learn more about Eddie van Aken. Learn more about Eddie van Aken.