BBQ Dry Rub For Pulled Pork

Imagine sinking your teeth into meat seasoned so deliciously with some of the best BBQ dry rub for pulled pork ever created, that it whisks you away to another realm of unknown bliss. The amazing flavor of that perfect seasoning and tender juicy smoked pork just bursts in your mouth. And, the tasty sauce you’ve got drizzled on it just adds to the symphony of flavors being performed on your taste buds. Throw a little slaw on that sandwich and it’s a wrap! Or, if you’re adventurous and want to try something of a Mexican persuasion, try some pulled pork rolled tacos!  Believe, that a masterful spice blend will produce a heavenly pork butt that will also take on a pleasing bark in the process. So, get ready for the ultimate pulled pork shoulder flavor experience!

Applying a dry rub is an essential step in achieving great pulled pork. Pig, also known as “the other white meat” is generally a bland meat. Therefore flavor must be added. How else can you get it to taste delicious if not with a blend of spices that compliment right? Specific ingredients in a rub will not only tenderize the meat, but will create a tasty bark when smoking. It also infuses flavor deeper inside depending on how deep you score. Lets look closer.

Bark is that crusty, flavorful exterior on smoked meat. It’s made by the Maillard reaction. This happens when sugars and amino acids react to heat. The sugars in the rub, like brown sugar, help create a rich, dark bark. They caramelize during smoking.

Most dry rub seasonings have salt in their composition. Salt is a good tenderizer. It breaks down the proteins in the muscle fibers of a pork shoulder as it’s drawing moisture from it. When leaving it on for a longer period of time it can make meat more tender, and juicy, because of the osmosis factor it creates, which we’ll be explained next.

The longer you let a rub sit, the deeper the flavor goes. What happens is the salt in a rub creates an osmosis effect, and in the process the meat becomes more tender & juicy. A pork shoulder is a thick cut, so you have to allow more contact time with the meat in order to get maximum flavor infusion. Salt extracts moisture from meat, then dissolves as it forms a brine solution on the meat’s surface. This tasty brine then penetrates back into the meat to enhance its flavor deeper inside, giving you taste in every bite.. Also helps retain moisture during the cook.

Here’s what’s involved for what might be the best BBQ dry rub for pulled pork ever:

-Brown Sugar: Adds sweetness and helps form the bark.
-White Sugar: Balances the flavors.
-Paprika: Provides color and smoky flavor (try smoked paprika for extra depth).
-Garlic Powder: Gives a savory kick.
-Onion Powder: Adds another layer of savory flavor.
-Chili Powder: Contributes warmth and complexity.
-Coriander: Adds an earthy note.
-Cayenne Pepper: Provides that heat factor to your liking.
-Salt: Enhances flavor and tenderizes the meat.
-Black Pepper: Provides a sharp, peppery bite.

*Fresh spices make a difference. They have more flavor than older ones.

Brown sugar adds moisture and a molasses-like taste. White sugar helps with caramelization. Together, they create a balanced sweetness.

Each spice plays a role. Paprika gives color and a mild, smoky flavor. Garlic and onion powder add savory notes. Chili powder provides warmth and complexity. Coriander offers an earthy undertone.

A good dry rub for pork butt has to have a bit of a spicy kick to it. Cayenne pepper adds heat, and works well on pork. Use more or less to your preference. Chipotle powder is a good alternative if you like a smoky heat. You can also substitute the ground cayenne with chili flakes.

Salt enhances the other flavors. It also helps retain moisture. Coarse ground pepper is often preferred for its bold taste.

Follow these steps for the best results:

In a bowl, mix all the ingredients. Make sure everything is well combined. This ensures an even flavor.

Trim excess fat from the pork shoulder. You can score the fat cap in a crosshatch pattern. This helps the spice rub penetrate.

Pat the dry rub onto the pork shoulder. Be generous and cover all sides. Don’t rub it in; just pat it. Let the pork sit in the fridge for at least 4 hours, or overnight.

Here are some tips for smoking pulled pork:

Hickory wood is a classic choice. Oak and fruit woods also work well. They add different smoky flavors. Pecan is a popular go-to, but apple and cherry also work well with this cut of pork.

The temperature you decide to roll with will dictate how long it will take to cook, and is completely up to you. Keeping your smoker temperature consistent is an important factor to pay attention to, as wild temperature swings will end up over-cooking, and drying out your meat. Aim for 225-250°F. I like to keep temperature steady at 250°F for most of the duration. I might increase the temp up by 25 degrees to 275°F to help it finish quicker. Using a water pan to maintain humidity is a great tactic for pork shoulder in helping it stay moist and not dry out.

The stall is when the pork’s temperature plateaus. This is due to evaporative cooling. The Texas Crutch (wrapping the pork in foil or butcher paper) can help you get past it quicker. Also, turning the heat up to 275°-300° for a while can also help.

Enjoy your delicious creation with these tips:

Serve pulled pork on buns with coleslaw. Mac and cheese and cornbread are great sides. Try different BBQ sauces to find your favorite pairing.

Store leftovers in an airtight container in the fridge. Typically, it will last for 3-4 days. You can also freeze it for longer storage. Vacuum sealers are great for this. The meat will keep its freshness for up to 3 months, however you can still go beyond 3 months storage.

Reheat pulled pork with a little broth or water. This will keep it moist. You can use a microwave, oven, or slow cooker.

-The spices in this seasoning recipe are the basis for producing great tasting barbecue. With its current measurement ratios it gives you the ability to create what can become your very own super delicious rub recipe – if you’ve got the magic touch. If you like the fun of making your own unique flavor combinations, then this base recipe is for you. Go ahead my friend, try your hand. Fine tune this recipe to your taste. Heck, you might already have most, if not all of the 9 ingredients in your pantry right now! You never know, it might just turn out to be an amazing one!-

• 1/2 Cup White Sugar
• 1/4 Cup Brown Sugar
• 3/4 Cup Salt
• 2 Tablespoons Black Pepper
• 1/2 Cup Paprika
• 1/2 Cup Granulated Garlic
• 1/2 Cup Granulated Onion
• 1/3 Cup Chili
• 1/4 Cup Coriander
• 2 Tablespoons Cayenne

*Makes approximately 28oz.  See below for directions on how to use.

In a mixing bowl combine all ingredients. Make sure that all spices have been incorporated well without any clumps. Once prepared use it to cover pork shoulder.

A ‘binder” like oil, yellow mustard, Worcestershire sauce, hot sauce, etc. works great during this application step. That will allow you to catch as much of the rub spice as possible without wasting it. Then proceed to smoke once it’s had enough time to impart its flavor.

How long should the BBQ dry rub for pulled pork sit? Our recommendation is overnight to 24 hours in order for the flavor to penetrate beyond the outer layer.