Sweet & Spicy Pork Dry Rub

Sweet & Spicy Pork Dry Rub
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My delicious sweet & spicy pork dry rub recipe is perfect for use on most pork dishes. It’s quick and easy to make and delivers elements of sweet, savory and spicy flavours. Brown sugar delivers some sweet tones, garlic and onion powder give a moreish savory taste and then cayenne pepper finishes off with a spicy kick. Pork is very flavoursome already so you really just want to add enough rub to build on the delicious pork taste.

It’s great on:

  • Cuts of pork belly
  • Pork shoulder/Boston Butt for pulled pork
  • Baby back ribs
  • Pork belly ribs


The ingredients

These quantities will make lots of rub, so depending on the size of pork your cooking, you might have some leftover.  If you store it in a cool dry place and it will last for a year.

  • 5 tablespoons of brown sugar
  • 1 tablespoon of salt
  • 2 teaspoons of black pepper
  • 2 teaspoons of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of cayenne pepper


Pork ribs cooking on the kamado, covered in pork dry rub
Pork ribs cooking on the kamado, covered in BBQ pork dry rub


The method

To make my sweet & spicy pork dry rub, simply combine all of the ingredients into a bowl and mix thoroughly with a whisk or spoon. Insert the rub to an airtight container and give it a good shake.

Applying the rub

I find it’s best to use a binding agent when applying dry rub to cuts of pork. Using a binding agent ensures that the rub sticks to the meat instead of falling off. Smooth English mustard very well and doesn’t change the flavour profile at all. It doesn’t have to be an expensive mustard because you’re not going to taste it. I just Tesco’s English Mustard and it’s ideal.

  • Pat the pork dry with some kitchen roll
  • Rub on some of the mustard
  • Shake the rub onto the surface of the pork, making sure to coat the sides too. Apply enough rub to coat the surface but not so much that you can’t see the colour of the flesh anymore.


The pork ribs having been coated in dry rub
The pork ribs having been coated in dry rub


Customising to taste

Everyone’s palate is different. Try adding different spices or changing the quantities of the different ingredients of this pork dry rub recipe.



I love trying new dry rubs on my pork. Leave a comment below or contact me. I’ll try it and back to you!