Pork Butt Rub Recipe
Brown sugar and salt make up the bulk of this rub, the sugar caramelizes into a dark, slightly sticky bark while the salt draws moisture to the surface and then reabsorbs it, seasoning the meat instead of just coating it. Smoked paprika, garlic, and onion powder build a savory backbone underneath the sweetness, and a small amount of cayenne and mustard powder keep the whole thing from tasting flat.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 10
Ingredients
- 1/2 cup brown sugar, packed
- 3 tbsp smoked paprika
- 3 tbsp kosher salt
- 1 tbsp black pepper, coarse ground
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp cayenne pepper
- 1 tbsp ground mustard
- 1 tsp ground cumin
Nutrition per serving
- Calories
- 66
- Protein
- 1g
- Carbs
- 16g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a medium bowl, whisk together the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, cayenne, ground mustard, and cumin until evenly combined.
- 2Break up any clumps of brown sugar with your fingers as you whisk, this rub is sugar-heavy and clumps easily, especially in a humid kitchen.
- 3Pat the pork butt completely dry with paper towels, then rub a thin layer of yellow mustard or neutral oil over the surface as a binder.
- 4Sprinkle the rub generously over the entire pork butt, then press and pat it into the meat with your hands, working it into every crevice, fat seam, and bone pocket.
- 5Wrap the rubbed pork butt tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours, before smoking.
- 6Smoke or roast according to your pork butt recipe; the sugar and paprika in the rub will caramelize into a deep mahogany bark as the meat cooks.
Tips & variations
- For a sweeter, Kansas City-style bark, increase the brown sugar to 3/4 cup and cut the cayenne in half.
- For more heat, double the cayenne pepper or add 1 teaspoon of ground chipotle.
- This same rub works well on pork ribs, pork chops, and chicken thighs, no need to change the ratios.
- If the pork butt is very fatty on the surface, score the fat cap in a crosshatch pattern first so the rub and salt can reach the meat underneath, not just the fat.
Storage & reheating
Store any unused dry rub in an airtight jar in a cool, dark cupboard for up to 6 months; the salt keeps it shelf-stable, but the paprika and spices will fade in flavor over time. Once applied to raw pork, keep the wrapped meat refrigerated and cook within 24 hours.
Tips from the Tulo kitchen
- Apply the rub the night before smoking rather than right before the meat goes on the smoker, the extra time makes a noticeably deeper-flavored bark.
- A light coat of yellow mustard as a binder doesn't add a mustard flavor once cooked, it just helps the rub cling to vertical and angled surfaces of the meat.
FAQ
How much rub do I need for one pork butt?
This recipe makes about 3/4 cup, which is enough to coat one 8 to 10 pound pork butt generously with a little left over for touch-ups after trimming.
Do I need a binder like mustard or oil?
It helps but isn't required. Pork butt has enough natural surface moisture for the rub to stick on its own; a binder just gives an extra tacky layer, especially on drier trimmed spots.
Can I make this rub without sugar?
Yes, omit the brown sugar and the rub will still season the meat well, but the bark will be drier and darker rather than the sticky mahogany crust sugar produces.
How far ahead can I rub the pork butt?
Up to 24 hours ahead, wrapped and refrigerated. Beyond that, the salt can start to over-cure the surface texture, making it slightly dense rather than tender.
