This Wisconsin Homemaker Smoky Pork Rub recipe is easy to assemble and store. Use with pork shoulders, Baby Back Ribs, and Pork Chops.
Best Dry Rub Recipe – Wisconsin Homemaker Smoky Pork Rub
My Wisconsin Homemaker Smoky Pork Rub is hands down my favorite dry rub recipe that makes the tastiest pork shoulders, Baby Back Ribs, Pork Chops, and my favorite: Cuban Shredded Pulled Pork Carnitas.
And, if you were to ask me what can make or break a great pork dish, I would have to say the dry rub.
Now there are dry rub recipes, and then there ARE dry rub recipes. For me to call my Pork Rub the “best” dry rub recipe means that it has to stand the a multitude of preparations that require it.
Keep in mind, not all pork recipes require a rub, but those that demand rich, smoky flavors, need the spices found in this recipe.
For example, my Oven-Baked Barbecue Rib Recipe needs a rub, and the results are phenomenal. It brings out the depth of the meat in such a way that you might find yourself foregoing the barbecue sauce, because the rub is that good!
It’s best to assemble all of the ingredients together ahead of time, and then keep it handy in an airtight glass jar. I like to make a big batch, that way, I won’t have to take the extra time to mix it on the spot.
Sprinkle some Pork Rub on your beef steaks before grilling or mix in your hamburger meat. It’s delicious!
Wisconsin Homemaker Smoky Pork Rub
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp English prime rib rub from Penzey’s
- 1 tbsp ground coriander
- 1 tbsp cayenne pepper
- 1 tbsp ground cumin
- 1 tbsp ground black pepper
- 1 tbsp toasted garlic
- 1 tbsp paprika Hungarian (sweet), or Pimentón (Spanish Paprika)
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 1 tsp marjoram dried
- 1 tsp basil dried
- 1 tsp nutmeg
- 1 tsp salt
- In a bowl, add all of the ingredients. Use a whisk to mix them well. Store in an airtight glass container. Use 1 Tablespoon of Pork Rub per pound.