Pork Dry Rub

This past week I made dry rub for the first time. With so many varieties available from my family, gourmet specialty shops and even in the grocery store, I never felt compelled. During this time of social isolation, the only meat available in the grocery store was pork roast. This particular one was over a pound and only cost $3.50 USD. So I decided to make my own dry rub and then prepare a “cook once – eat twice” recipe. The first recipe is roasted pork and the second is pork barbeque.

The rub is so delicious I could eat it by the teaspoon full; in fact I did. Many recipes call for much more salt and onion powder; I like my version.


  • 1 cup brown sugar

  • 2 tablespoons fine sea salt

  • 3 tablespoons smoked paprika

  • 2 teaspoons cumin

  • 1 teaspoon onion powder

  • 2 teaspoon garlic powder

  • 1 teaspoon cayenne pepper


  • Combine all ingredients in an airtight container and shake vigorously.
  • Use generously on pork before roasting.