Why It Works
- Brown sugar adds warm sweetness to balance out the heat of black pepper.
- Salt is omitted from this barbecue rub to allow for dry-brining, though you can add salt to taste if you like.
- A relatively short list of ingredients keeps this recipe simple and manageable.
This dry rub keeps things simple, with a heavy dose of black pepper and just a few additional spices for depth, like fruity sweet paprika, citrusy coriander seeds, and aromatic onion and garlic powders.
This recipe does not include salt, since we prefer to dry-brine the meat separately with plenty of salt, but feel free to add a half cup kosher salt, or salt to taste. This recipe makes enough for one Boston butt pork shoulder.
- 1/3 cup whole black peppercorns (1 3/4 ounces; 50g), coarsely ground
- 1/3 cup packed dark brown sugar (2 1/2 ounces; 70g)
- 2 tablespoons (15g) sweet paprika
- 2 tablespoons (6g) whole coriander seeds, ground
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
In a small bowl, stir together all ingredients until thoroughly combined. (You may need to use your fingers to break up small clumps of brown sugar; we recommend wearing a glove if you do this.) Use immediately as needed, or store in an airtight container at room temperature for up to 5 days.
Make-Ahead and Storage
The dry rub can be stored in an airtight container at room temperature for up to five days.