Lean and Mean Dry Rub for Pulled Pork Recipe
Unlike a lot of overly complicated dry rubs, this one includes just a handful of ingredients but packs layers of flavor, making it perfect for pulled pork.

[Photograph: Vicky Wasik]
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 seed, 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.
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.
Read more: Real-Deal Pulled Pork: Easy Enough for Novices, Big Enough for a Crowd
- Yield:Makes about 1 cup
- Active time: 5 minutes
- Total time:5 minutes
- Rated:
Ingredients
- 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 seed, ground
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Directions
-
1.
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.
This Recipe Appears In
Real-Deal Pulled Pork: Easy Enough for Novices, Big Enough for a CrowdAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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