Pulled Pork Dry Rub (Slow Cooker, Smoker, or Grill)
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This Pulled Pork Dry Rub is incredibly versatile — perfect for pork and just as delicious on chicken or beef. Whether you’re smoking, grilling, or using the slow cooker, it delivers balanced flavor with a touch of sweetness and a gentle kick of heat. Expect a caramelized crust on the grill or smoker and tender, flavor-infused meat straight from the slow cooker — all from simple pantry spices.
Sheila’s Recipe Snapshot
I’ve learned over the years that when it comes to pulled pork, the dry rub is where the magic really happens. You don’t need anything fancy or complicated, just the right balance of sweet, smoky, and savory to let the meat really shine!
This pulled pork spice blend is the exact blend I reach for when we’re cooking for family, hosting friends, or just firing up the grill for a quiet weekend at home with my husband (my most honest taste tester!).
It’s especially perfect for pulled pork, but I’ve used it on chicken thighs and even steaks with great results. The blend has a touch of sweetness from brown sugar, a gentle warmth from chili powder and cumin, and a subtle citrus note from coriander that rounds everything out.
If coriander isn’t already a staple in your spice cabinet, let me encourage you to keep it on hand! I use it in my Salmon Seasoning Recipe, too, and I really think it adds something special.
To use it, pat your meat dry, lightly drizzle with olive oil, and sprinkle about 1 tablespoon of the pork rub recipe per pound, massaging it into every nook and cranny.
Whether you’re cooking low and slow in the smoker, firing up the grill, or using a trusty cast iron skillet, this rub caramelizes beautifully thanks to the brown sugar. Just keep an eye on it so it doesn’t burn!
Ingredient Notes for BBQ Pulled Pork Dry Rub
- Kosher Salt | Develops flavor and helps the seasoning penetrate the meat!
- Light Brown Sugar | Adds sweetness and helps create a beautiful caramelized crust.
- Smoked Paprika | Brings a smoky depth without needing a smoker.
- Granulated Garlic | For a savory depth that doesn’t overpower the blend!
- Granulated Onion | Rounds out the flavor with subtle sweetness.
- Chili Powder | Provides mild heat and classic barbecue flavor!
- Ground Black Pepper | Adds gentle bite and balance.
- Cumin | Warm and earthy, essential for depth here.
- Dry Mustard Powder | Adds tang and sharpness that cuts through rich pork.
- Ground Coriander Seed | Lightly citrusy and warm, tying everything together! Highly recommended!
Variations and Substitutions
- Add spice: Add cayenne pepper or extra chili powder for more heat.
- Tone down the sweetness: Reduce the brown sugar slightly if you prefer a more savory rub!
- Use it on other meats: This rub works beautifully on chicken thighs, ribs, or even steak!
How to Make Pulled Pork Spice Rub
This recipe couldn’t be simpler—all you need is a bowl and a some measuring spoons. That’s it!
MEASURE OUT THE SPICES. Add the salt, brown sugar, paprika, granulated garlic and onion, chili powder, pepper, cumin, mustard powder, and coriander to a small bowl.
MIX AND USE. Mix until well combined. Store for up to 3 months in an airtight container in a cool and dry place, and use as needed!
More Recipe Success Tips
Storage Tips
- To store: Keep in an airtight container in a cool, dry place for up to 3 months.
- To make ahead: Mix a double or triple batch so it’s ready whenever you need it!
Frequently Asked Questions
Start by patting the pork dry, then lightly coat it with oil so the seasoning sticks evenly. Apply about one tablespoon of dry rub per pound and massage it into the meat on all sides.
Looking for More Homemade Spice Blend Recipes?
This easy Steak Seasoning is great for beef, and you can use my Italian Seasoning Substitute in loads of different recipes. I have a yummy Mexican Spice Mix recipe, too!
What to Serve With Pulled Pork Rub
Once this pulled pork spice rub is used to make pulled pork, you can serve the pork (barbecue sandwiches) with classic sides like No Mayo Coleslaw, my hearty Cowboy Baked Beans, totally indulgent Southern Baked Mac and Cheese, and a hot pan of Southern Cornbread. That’s good eating!
I also love using it as a base seasoning for grilled chicken thighs!
Beyond the Recipe
Here in Tennessee, barbecue is serious business. My husband has tweaked and tested this blend until we agreed it was just right. A good dry rub should highlight the meat — not hide it — and this one does exactly that. It’s the blend we confidently serve to family and friends.
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BBQ Pulled Pork Dry Rub
Ingredients
- 3 tablespoons kosher salt
- 3 tablespoons light brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic or garlic powder
- 2 teaspoons granulated onion or onion powder
- 1 tablespoon chili powder
- 1 teaspoon coarse ground black pepper
- 1 teaspoon cumin
- 1 teaspoon dry mustard powder
- 1 teaspoon ground coriander seed
Instructions
- Add the salt, brown sugar, paprika, granulated garlic and onion, chili powder, pepper, cumin, mustard powder, and coriander to a small bowl and mix until well combined.
Notes
- Pat the meat dry first. Removing surface moisture helps the rub stick better and creates a richer crust.
- Use a little oil. Lightly brush the meat with oil before seasoning so the rub adheres evenly.
- Massage it in. Don’t just sprinkle — press the seasoning into every side and crevice.
- Let it rest (if possible). For deeper flavor, allow the seasoned meat to sit at least 30 minutes or refrigerate overnight.
- Cook over indirect heat. The brown sugar caramelizes quickly, so avoid prolonged direct high heat to prevent burning.
- Storage. Store the dry rub in an airtight container in a cool, dry place for up to 3 months. For convenience, mix a double or triple batch and keep it on hand for quick weeknight grilling or smoking sessions.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
