The BEST Sweet Rub for Pork and Chicken
On April 25, 2022 (Updated May 10, 2024)
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A good sweet pork rub is ESSENTIAL to have in your grilling arsenal, and this rub hits all the right notes. Bring a burst of flavor to your pulled pork and smoked pork recipes with this signature sweet rub.
Sweet Pork Rub
Some pitmasters go to the grave protecting their signature spice rub recipes. I’m not that kind of person. I’m all about the love and want to share this complete deliciousness with all of you! I seriously love making my own rubs and spice mixtures for the grill, and this sweet rub is my all-time go-to favorite.
This sweet rub is good on everything, I swear. (And believe me, I’ve tried it on just about everything!) From Smoked Pulled Pork to Grilled Pork Chops, this rub is amazing on just about any smoked pork recipe. Oh, and using it as a pork chop rub? AMAZING!
And this rub isn’t just for pork! I’ve used it on chicken, vegetables, and even Smoked Mac and Cheese! If you’ve been following along with Hey Grill Hey for a while, you know were’ simply obsessed with this rub.
Dry Rub for Pork (And So Much More!)
Making this pork rub is a cinch. Once you have all the ingredients on hand, I suggest making a batch (or two!) and bottling some up for later use. You can also make these to give to your friends and neighbors as gifts.
If you have extra rub leftover, no worries. I can go through one batch just on a couple of pulled pork shoulders, so don’t be worried that you won’t use it all. In fact, if you’re cooking a lot, just double it to be safe and save the rest for later.
Ingredients for Pork Rub
Here’s what you’ll need to pull out of the pantry (or pick up from the store) prior to mixing this sweet rub. Only 8 ingredients stand between you and the best pork rub in the history of BBQ (full ingredient amounts are available in the recipe card below).
- Dark brown sugar
- Coarse sea salt
- Cracked black pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Ground mustard
- Cayenne pepper
Quick Note: This recipe calls for smoked paprika. This is a pretty big deal and adds quite a bit of flavor to the rub. There are a TON of varieties of paprika at all different price points, but for the best flavor, I always choose smoked paprika that is a rich red color. Sometimes paprika will also be labeled hot or sweet, you can pick the spice level you prefer! If it’s not labeled with anything but “paprika” it is likely mild and pretty bland and won’t add anything to your spice mixture other than color.
How to Make Sweet Pork Rub
It’s beyond easy to make your own sweet rub at home. Here’s how to do it.
- Combine. Simply mix all ingredients in a bowl and use a fork to break up any clumps. No fancy blenders or mixers are needed here!
- Use or store. Once you have your pork rub mixed up, it’s ready to be used immediately, or you can store it in an airtight container in your pantry. I like to store my spices and seasonings in these glass spice containers, but anything with a lid will do. This rub can be stored in your pantry for around a month, but it’s likely the rub won’t last that long (wink, wink).
If you’re looking to stock up on this delicious sweet rub without lifting a finger (well, I suppose you have to use a few to order it online), we sell Sweet Rub pre-made online at the Hey Grill Hey Store.
Tips for Making Pork Rub
Before you dive into making this rub, I have a few tips to help you get the most out of your efforts.
- Make it in advance. It can be frustrating to have a big pork butt ready to go on the smoker, and you find yourself out of sweet rub. I always recommend making a batch of this sweet rub at least a day in advance so you have it ready to go anytime.
- Double (or triple) the batch. This stuff goes FAST. Not only will you find yourself using it on just about any pork available, but you’ll quickly see how frequently I use in it a variety of recipes on this site. Double or triple the batch the first time you make it so there’s plenty to go around.
- Adjust the heat. This rub doesn’t have a lot of ingredients, but you can play around with them a bit to get this sweet pork rub exactly to your liking. If you like things a bit spicier, increase the cayenne pepper. If you’re feeding a family with a lot of children (or just folks who prefer a milder flavor), cut the cayenne in half.
Is there anything special you did with your rub that you’d like to share? Leave us a comment below!
More Pork Rub Recipes
I’m a big fan of having a variety of rubs on hand for any type of meat I’m tossing on the BBQ. Check out a few of our most popular BBQ rubs below.
Sweet Pork Rub Recipe
Here’s hoping you’re head over heels in love with this rub. Whether you use it as a pork chop rub, a pulled pork rub, or just an all-around multipurpose sweet rub, you’ll be sure to get a lot of use out of it!
Watch the video below and I’ll show you how I make my signature sweet rub recipe at home. I’m here to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. Check out more of my smoking and grilling recipe videos on YouTube, Instagram, or our Facebook Page.
The BEST Sweet Rub for Pork and Chicken
Video
Ingredients
- ¼ cup dark brown sugar
- 1 Tablespoon coarse sea salt
- 2 teaspoons cracked black pepper
- 2 teaspoons smoked paprika (hot or mild, whichever you prefer)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- ½ teaspoon cayenne pepper
Instructions
- Mix. Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps.
- Use or store. Store BBQ sweet rub in an airtight container. This rub will last in your cupboard for up to a month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published April 2016. It has since been updated with more information and helpful tips. The recipe remains the same.
How would this be rubbing under the skin on a chicken?
It’s great! I usually mix it in with a little softened butter to make it easier to distribute under the skin.
On the cherry chipotle bbq sauce if you have allergies to citrus fruit what can you sub for the lime juice
I would recommend subbing for white vinegar. You’ll get a similar punch of acidity.
do you have a good rub for smoked salmon
I do not use a rub when smoking salmon. Only a basic brine, salt, brown sugar, water and a little onion powder.
Thank you for providing the recipe to this rub and the directions for smoking the apple jalapeno ribs. Yesterday was my first time grilling ribs and using a smoker ever. It was a success and the family loved it. I was wondering if this rub would also apply equally well to tri tip.
Hey Lance, I’m so happy the ribs worked out for you! This sweet rub is great on poultry and pork, but I feel like it’s a little sweet for tri tip. I’ve got a pretty awesome tri tip rub that we really love: https://heygrillhey.com/smoky-joe-tri-tip/
And I’ve got a steak rub recipe that works on tri tip too: https://heygrillhey.com/homemade-steak-rub/
I use mustard and I rub that baby down. Turns out perfect every time.
I’ve used this for tritip and it’s just perfect
I soaking a turkey in a soy sauce/brown sugar brine, would this be a good rub to add after soaking in the brine?
Yes! I’ve actually used a similar marinade and this rub on a turkey breast and it was awesome.
Rubs are the best and this one looks like the perfect combo of sweet and savory!
I love making my own spice blends. This sounds terrific for summer grilling!
Those seasonings sound good!
Looks like a rub I have been using for years and it is absolutely perfect!! YUM!!!
I can’t grill due to my health, but this works great rubbed on pork loin and put in a slow cooker. Grilled would be best, if course.
I’ve never used any type of rubs. How do you grill with them?
I always sprinkle the seasonings on both sides of your food before grilling. Don’t put too much on, or it will just fall of when you put it on the grill. Have fun with trying new flavors!
Cause yur supose to rub the meat in the seasoning lol thats why its called a dry rub…
You are actually not supposed to “Rub” the seasonings into the meat but sprinkle them on as rubbing them causes the grain of the meat to become blocked …check out Michael Stewart for a better explanation 🙂
Marlene Nixon Aquino. That is not true at all. I have no idea who Micheal Stewart but, with all do respect, never heard of him as a pro BBQ competitor. I am on the BBQ competition circuit with a team that has won over 40 awards. And, a KCBS competition certified judge. We always “pat” or slightly rub the rub on the meat. As you pat or lightly rub, it will turn to a slather and soak into the meat. If it is layered as a dry rub, it will burn or run off from the juices, depending on what you are Q’ing. Some people will use a yellow mustard to help create the wet slather of the dry rub. You will not taste the mustard once cooked.
Put a light coat of mustard on the butt. Sprinkle the rub on it and PAT the rub into the meat. Rubbing causes the dry rub to clump up. #2. Try to use granulated garlic..it won’t clump up at all. Let set for about 4 hours for the rub to seep into the meat.
USMC66′-
Rub it on rub it on
i always brush a light coat of mustard to bind the seasoning to meat.
Great tip! Olive oil works great as well.
Better to use grape seed oil as it doesn’t turn black like olive oil.
Yes it does. I rub my pork, chicken or ribs with Olive Oil and then put the rub on let set for 5 minutes the grill.
I actually lightly coat the meat in mayo, roll the meat in my rub ensuring that I press the rub into the meat. Most time I smoke, I prefer a nice bark. Just monitor the moisture levels. If the outside begins to look like elephant hide, spray it with 1 part ACV and at least 4 parts Apple Juice. Do no spray within one hour of removing from smoker.
I always use olive oil. Adds some good fat to the chicken
So, you brush on the mustard, and then”rub”the rub onto the meat?
It does sound funny, but the rub is really just patted onto the meat. If you rub, it will all clump up or just fall off.
—I wash my hands.
—Squirt prepared mustard on meat and use your hands to get mustard into every crevice of the Turkey.
— use your dry clean hand to sprinkle the dry rub onto the mustard covered turkey.
••• I then wrap the turkey with plastic wrap to completely cover & enclose turkey in plastic wrap.
Now place wrapped turkey into refrigerator for about
1-hr.
•• remove plastic wrap add a little more dry rub two parts that rub off and then get to smoking it.
I like to do mines this way too.
Have you tried it in the oven that way?
Subbed cinnamon for the cayenne pepper and this rub is now fantastic. Correct with the mustard and ALWAYS RUB YOUR MEAT! Add more rub if it falls off. I’ve never had complaints!
Nice idea with the cinnamon. May try that tomorrow with a butt.
I use cinnamon, cloves, fennel and mace (in small amounts)
Is this good for beef
I usually use this one for pork or chicken. If you are looking for something for beef, here is the link for my steak rub. https://heygrillhey.com/homemade-steak-rub/
Beef tends to do better with a Dalmatian Rub. Primarily a salt amd pepper base. Beef does not like sweet rubs so much.
You rub your meat with mustard first the mustard acts an adhesive and makes the rub stick. Apply your rub generously for maximum flavor. I dont actually rub it in, I pat it and the mustard gives it a paste like consistency and sticks to the meat very well. I let the meat sit for at least 30 min with the rub before I put it in the smoker. Some people do an over nite dry rub. I like to brine my meat so I after I take it out the brine I pay it dry apply just enough mustard to do what you need it do and apply my rub. I know this is a post about pork but I just wanna day I never put mustard on my beef I use granulated garlic it does the same trick for making the rub stick and obviously the garlic compliments the beef flavor perfectly. This brine and rub recipe is awesome I used it for a July 4th cookout and everyone wanted to know “where can I buy this pulled pork?” I cook a bunch and make lots of good stuff with it. One if my favs is a breakfast dish I call “eggs Cochon” with fried eggs, biscuits, pulled pork and holendaise sauce!!!