Here’s a simple Brown Sugar Dry Rub for Pork Ribs, Pork Tenderloins or even Pork Chops. A must for serious Foodies!
I suspect many of you don’t bother using dry rubs to season your meat before cooking. You have no idea what you are missing. Adding a dry rub helps enhance the flavor of the meat.
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How to use Dry Rub
Before you apply your dry rub to your meat, make sure you pat your meat down with a paper towel to remove as much of the moisture as you can. Next you need a binder to help the dry rub stick to the meat. You can use Mayonnaise, olive oil or even yellow mustard. I prefer to use Olive Oil as a binder for my Pork Tenderloins.
Another advantage of using a dry rub like this brown sugar-based rub is that it can make a lower-cost cut of meat taste like the higher-priced options.
Once the binder has been applied to the meat, liberally apply the dry rub all over the meat. Make sure you take the proper precautions to not cross-contaminate! I suggest you use one hand to apply the dry rub and the other to rub the dry rub into the meat.
I challenge you to try this dry rub the next time you make ribs or pork tenderloin to see just how it takes the flavor to the next level. Once you try it, you will never go back.
Gather your Ingredients
You will need the following ingredients to make this Brown Sugar Dry Rub for Pork: Light Brown Sugar, Onion Powder, Chili Powder, Paprika, Cayenne Pepper and Garlic Powder.
How to Make Brown Sugar Dry Rub for Pork
- In a small bowl, combine all ingredients.
- Apply a generous amount of dry rub to ribs, pork tenderloin, pork chop or any other kind of pork.
Brown Sugar Dry Rub for Pork
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Ingredients
- ½ Cup Light Brown Sugar
- 1 Tsp Onion Powder
- 2 Tsp Chili Powder
- 1 Tsp Paprika
- ½ Tsp Cayenne Pepper
- 1 Tsp Garlic Powder
Instructions
- In a small bowl, combine all ingredients.
- Apply a generous amount of dry rub to ribs, pork tenderloin, pork chop or any other kind of pork.
Great rub!
I fixed this and cooked what time supposed to cook. Rub is good but it burns easily. When roasted the mixture on top of it started to burn. Ideas on how to keep from burning??
Sounds like it’s the sugar burning. When I cook pork I like to do it low and slow. Depending on what you are using for cooking, might be too close to the heat source?
This brown sugar dry rub for pork is really good.