Pulled Pork Rub (Best Dry Rub for Pork Butt)
Pulled Pork Rub is a blend of spices used to season pork before smoking or slow cooking, creating a flavorful crust and enhancing the natural richness of the meat. It’s a simple pantry-based mixture that works well for backyard BBQs, weekend cooks, or easy meal prep. Unlike many store-bought rubs, this version uses coconut sugar and smoked paprika for a more balanced flavor without refined sugar or fillers.
Servings: 12
Calories: 29kcal
Ingredients
- ⅓ cup Coconut Sugar
- ¼ cup Smoked Paprika
- 1 ½ tablespoons Sea Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Mustard Powder
- ½ teaspoon Chili Powder
- 1 teaspoon Cayenne Pepper
Instructions
- Add the coconut sugar, smoked paprika, sea salt, black pepper, garlic powder, onion powder, mustard powder, chili powder, and cayenne pepper to a small bowl.⅓ cup Coconut Sugar, ¼ cup Smoked Paprika, 1 ½ tablespoons Sea Salt, 1 tablespoon Black Pepper, 1 tablespoon Garlic Powder, 1 tablespoon Onion Powder, 1 tablespoon Mustard Powder, ½ teaspoon Chili Powder, 1 teaspoon Cayenne Pepper
- Stir everything together until the spices are fully combined and there are no clumps of coconut sugar or paprika. Use the rub right away or transfer it to an airtight container and store it in a cool, dry pantry for later.
Notes
Expert Tips & Notes
- Break up any clumps before storing: Coconut sugar can sometimes clump, especially if there’s moisture in the air. If you notice any lumps, use a spoon or your fingers to break them up so the rub mixes evenly.
- Use fresh spices for the best flavor: Since this rub is made with simple pantry ingredients, freshness matters. Spices that have been sitting for a year or more can taste flat, so using fresher spices makes a noticeable difference.
- Mix thoroughly for even seasoning: Take an extra minute to fully combine everything so the salt and spices are evenly distributed. This ensures a consistent flavor every time you use it.
- Store in an airtight glass jar: A sealed container keeps the rub fresh and prevents moisture from getting in. I like using a small glass jar and keeping it in the pantry so it’s easy to grab when cooking.
- Shake before using: Give the jar a quick shake before each use to redistribute the spices, especially if it’s been sitting for a while.
Nutrition
Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 1466mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1202IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 1mg
