Jump to content

Pork Rubs

Pork butt blogger

Recommended Posts


This one has no cumin...must admit I cut back on it..

Kansas Dry Rub

Kansas City-style barbecue features a variety of different meats, but the signature taste is always in the barbecue sauce. Still, every great Kansas-City inspired barbecue dish starts with a classic dry rub which – by tradition – is on the sweeter side. Here’s what you’ll need to make your own delicious Kansas Dry Rub at home:


  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper

Jamaican Jerk Dry Rub

If you enjoy Caribbean flavors such as nutmeg, allspice, ginger and cinnamon, this dry rub is an ideal way to put a tropical spin on your next summertime cookout. This rub works best when used on poultry or pork.


  • 2 tablespoons kosher salt
  • 2 teaspoons brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground allspice
  • 1 teaspoon crushed dried hot pepper
  • 1 teaspoon dried chives
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • 1/2 teaspoon gound cinnamon
  • 1/2 teaspoon ground cloves

Ice. :thumb1:

Edited by Icefever
  • Like 1
Link to comment
Share on other sites

A 1/4 cup paprika. Use Hot if not using chilli powder or Sweet if preferred.

Two tablespoons of demerara sugar

Two tablespoons coarse sea salt

Two tablespoons of garlic powder

One tablespoon fresh ground black pepper

One tablespoon of chilli powder Or less if you wanna keep your lips!

One or two tablespoons of beetroot powder. Which adds a really nice colour when smoking

I've found it works well as a general Pork Rub for most diners who like it 'spicey' but if they don't, then leave out the chilli as the pepper and paprika will give it a gentle heat anyway. 


  • Thanks 1
Link to comment
Share on other sites

I'm a big fan of chipotle flakes in place of the basic chilli powder and there is nothing wrong with a bit of ground coriander in any way shape or form. When doing beef I've recently started adding a little coco powder to my rub which seems to add a real depth of flavour that I never thought I needed! But you know, its horses for courses and its not for everyone! As I type I'm doing a rack of St Louis Ribs and I'm using a Dundee Marmalade with a touch of Bourbon as the final glaze! Orange seems to go with pork, well to my palate it does! Not sure about anybody else though.?

  • Like 2
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...