Mixing & Storage
Blend the spices: Measure all seasonings into a bowl and stir until the color looks uniform.
Dial in the texture: For a rub that clings well to pork (especially ribs), give it a few pulses in a spice grinder or crush with a mortar and pestle. Prefer a rustic bark on pulled pork? Leave it a bit coarse.
Store it right: Transfer to an airtight glass jar and keep it cool, dry, and out of direct light. Label the date—best flavor is within 6–12 months.
How to Apply
Prep the meat: For ribs, remove the silverskin/membrane from the bone side. Pat all cuts dry.
Binder (optional): A whisper-thin coat of yellow mustard or oil helps the rub stick without affecting flavor.
Season generously: Dust an even layer over every surface (edges, bone sides, and crevices). For shoulder/butt, lift any loose flaps and season underneath.
Let it work:
Ribs & chops: Rest 20–30 minutes before cooking.
Pork shoulder/butt: For deeper flavor, dry-brine uncovered in the fridge for several hours or overnight.
Pro Tips for Pork
Sugar & heat: Many pork rubs include brown sugar. If you’re cooking hot and fast, apply closer to cook time to reduce scorching; for low-and-slow, apply normally for better bark and color.
Layering: For bigger cuts, season in two light passes instead of one heavy dump, promotes a more even coverage, less clumping.
Clump fix: If the rub cakes, spread it on a sheet pan and break it up with a whisk before using.
Keep it fresh: Avoid dipping wet spoons into the jar as moisture kills shelf life.
Flavor boosters (optional): A pinch of MSG, paprika for color, or a touch of cayenne balances pork’s natural sweetness.
