BBQ Dry Rub Recipe -
Perfect For Your Pork Chops

Visit the barbecue pits of the Carolina's and there's a very good chance of pork being on the menu! And this quick and easy-to-make BBQ dry rub recipe will season and add fabulous flavours to your succulent, slow grilled pieces of pork. (See the bottom of the page for links to more of my homemade recipes)

What You'll Need: (makes about 12 tablespoons)

6 tbsp brown sugar
4 tbsp paprika powder
2 tbsp chili powder 
2 tbsp dried thyme
1 tbsp black peppercorns
1 tbsp mustard powder 
4 tsp dried tarragon (optional)
4 tsp cumin seeds
2-3 tsp sea salt (See note 2 below)
2 tsp cayenne pepper
1 tsp ground cinnamon

tbsp = tablespoon
tsp = teaspoon


  • Grind the cumin seeds, peppercorns, salt and sugar 
  • Once ground, add to a bowl
  • Stir in the cayenne pepper along with the chili, mustard and paprika powders
  • Finally, crumble in the dried thyme, and, if using, the dried tarragon

Store your BBQ dry rub recipe in an airtight jar out of direct sunlight. Use within 3 months.

Note: If you have a spare minute you could dry  toast the peppercorns and cumin seeds before grinding. See the grinding page for info on this simple process. (Link opens in new window)

Note 2: I recommend using a quality rock/kosher/sea salt for using in your homemade seasonings as these are are a bit less processed than regular table salt. If however, you only have table salt to hand, just use that and it'll still season and flavour your barbecued pork perfectly.

I do use a couple of whole spices for this recipe. If you don't have them whole, you can swap with pre-ground powders. Just reduce the amounts by half. For example, 4 teaspoons of whole cumin seeds equals 2 teaspoons of pre-ground cumin. Reduce any others by half that you don't have whole by half as well and stir in with the other powders when making.

How to Use Your BBQ Dry Rub Recipe

This is how I use my barbecue rubs. If you have your own favourite technique, carry on doing that...

Liberally sprinkle the mix over your meat and massage in until it has a good, even coating.

Cover with plastic wrap or foil and place in the refrigerator for a few hours or overnight.

The longer it's left to rest, the more the flavours will soak into the flesh. An hour or so before cooking time remove from the refrigerator and allow to return to room temperature.

Cook according to your recipe.

After Making Your BBQ Dry Rub Recipe You May Enjoy...

Barbecue Rub
Recipe - Ideal For
Your Cuts of Beef

A Flavour Packed
BBQ Dry Rub - For
Turkey and Chicken

A Collection of
Seasoning Recipes
For Fab Home

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