Ultimate Homemade Dry Rub for Pork and Chicken

Spices, Rubs and Marinades

Prep Time: 10 minutes Servings: Servings: 2 Source:

Ingredients

1 cup brown sugar

½ cup kosher salt (we use Diamond Crystal kosher salt)

4 tablespoons smoked paprika

2 tablespoons coarse black pepper

½ tablespoon cumin

½ tablespoon onion powder

½ tablespoon garlic powder

1 teaspoon cayenne pepper

Directions

Combine all ingredients together in a bowl. Transfer to an air tight serving container (like a mason jar or other dry rub container). Will keep for up to a year if sealed tight and kept in a cool place.

Notes

This yields about 2 ½ cups. I know that’s not the perfect 1:1 ratio. That ratio is meant to be a starting point. You start with that, then add to adjust flavors to your personal preferences. We love savory flavors, so go a little heavier on that S.

Make a large batch of this and you’ve got it ready to go all summer long.

6/4 - I made a 1/2 recipe and reduced the sugar a bit more to rub onto a prosciutto and provolone pork loin. Used 3/8 c Brown sugar, 1/2 of everything else.

Nutrition

Calories: 494kcal | Carbohydrates: 123g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 28340mg | Potassium: 616mg | Fiber: 7g | Sugar: 109g | Vitamin A: 7344IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 6mg