Smoked Pork Loin Dry Rub Recipe

Smoked pork loin dry rub in airtight container with spoon digging in.

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This Smoked Pork Loin Dry Rub Recipe combines sweet brown sugar with a spicy kick from cayenne and the smoky essence of paprika to create a perfectly balanced coating for your pork loin. It's easy to mix up in just minutes and can be stored for future grilling adventures. Ideal for enhancing the natural flavors of pork, this rub ensures a caramelized, flavorful crust every time.

If you have extra, plan to use the leftovers on your other favorite proteins. It goes well on chicken and tastes delicious with veggies!

Prep Time5

Total Time5

Course: Rubs and Seasonings

Cuisine: American

Keyword: dry rub recipe, pork chop dry rub, pork ribs dry rub, pork shoulder dry rub, smoked pork loin dry rub

Servings:

Author: Joshua Boquist

Equipment

Ingredients

½ cup brown sugar
2 tablespoons smoked paprika
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper freshly ground
2 tablespoons Kosher salt
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon cumin
1 teaspoon mustard powder

Instructions

In a large bowl, combine the ingredients and mix with a fork or whisk. Be sure to break up any clumps and combine the ingredients completely.
Use the dry rub immediately and transfer any leftovers to an airtight container.

Notes

Ground spices retain most of their flavor for 2-3 years. This dry rub should last for at least 6 months in an airtight container. The brown sugar may cause clumps to form or cause the dry rub to harden over time.
If clumps form in the dry rub, just pour it into a blender or processor and pulse it a few times until it is smooth and homogenous again.

Nutrition