Pork Chop Seasoning (Dry rub for pork, ribs, chops, and more)
This pork dry rub is a simple mix of herbs and spices that creates the perfect flavor for any of your pork recipes. This Pork Chop Seasoning can be used for pork chops, pork ribs, pork tenderloin, pork roast, pork shoulder, and more. It’s deliciously savory, with hints of spice and sweetness to balance things out. Keep it in your spice cabinet for quick cooking!
What’s in this Pork Chop Seasoning?
- Brown Sugar: This adds a rich sweetness into an otherwise savory mix. Be sure to pack it when measuring.
- Chili Powder: This adds a bit of heat. Increase the amount just a bit if you want a spicier rub.
- Smoked Paprika: Smoked paprika is slightly more intense than regular (sweet) paprika, but you can substitute if needed.
- Cumin: This adds an earthy flavor.
- Garlic Powder: This adds just a hint of garlic flavor, and won’t overwhelm the mix.
- Onion Powder: This adds that savory pungency of onions.
- Dried Thyme: This herb adds a light and savory flavor.
- Dried Oregano: This has an earthiness that helps balance out the spices.
- Ground Mustard: This adds in a bit of tanginess.
- Salt & Pepper
How do you apply a dry rub to meat?
Use your hands to firmly rub the seasoning directly onto the surface of the pork, and be sure to get all sides of each piece of meat. For example, if you’re making pork chops, you want to liberally cover both sides of each chop.
Let the meat sit for a while so the seasoning can sink in. In some cases, 15 minutes is enough, but I recommend letting it sit for 2 hours or even overnight (in the refrigerator) to really let it absorb.
It’s so easy to make a homemade dry rub. All you have to do is measure out each spice, whisk them together to make sure everything is evenly distributed, and then use it or store it.
This seasoning mix was created to bring out and complement the flavor of pork. So it’s a little bit sweet, but mostly savory.
The sweetness of brown sugar is a great balance to the natural savoriness of pork. Cumin, thyme, oregano, and mustard all mix beautifully with pork as well. And chili powder and paprika both add spice without overpowering.
As long as you store it properly in a sealed container, it will keep as along as any spice in your cabinet. It will be best made with fresh spices, stored up to 3 months. After that, it will lose potency (though it’s still fine to consume).
To make a larger batch, just increase each spice while keeping to the same ratios. Double the amount of each ingredient, and you’ll have plenty to store for later.
How to Store a Dry Rub
You can mix this pork seasoning blend as you need it, then store extra. Or you can make it ahead of time so it’s ready to grab and use any time you cook pork.
Store it in a resealable bag or airtight container (like a spice jar), and keep it in your pantry or spice cabinet. Use it within 3 months for best potency.
When to Use this Pork Seasoning
It tastes amazing with chicken as well, so try it next time you grill chicken breasts.
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Pork Chop Seasoning (Dry Rub for Pork, Chicken, Ribs, and more)
- Our Fave Sweet Tea Pork Tenderloin! Click for Recipe
Whisk all ingredients together and keep in an airtight container. When ready to use, sprinkle the meat with a liberal amount of the seasoning and rub it in. Be sure to cover the entire surface. Allow the meat to rest at least 2 hours in the fridge (or overnight). Cook the meat as desired.½ cup brown sugar, 2 tablespoons chili powder, 2 tablespoons smoked paprika, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons dried thyme, 1 teaspoon dried oregano, 2 teaspoons ground mustard, 2 teaspoons kosher salt, 1 teaspoon black pepper
More Seasoning Recipes We Love
- Turkey Dry Rub
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- Blackened Seasoning
- Chili Seasoning
- Everything Bagel Seasoning
- Fajita Seasoning
- Herbs de Provence
- Taco Seasoning
- See all of our Homemade Spices!
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