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Basic Pork Seasoning: Dry Rub recipe

Basic Pork Seasoning is a simple dry rub you can use for simple rubs on any pork or chicken recipe. Especially ideal for pork ribs, pork roasts and country-style pork ribs.  Made from simple pantry ingredients for whipping up at the last minute.

top view of a spice jar with basic pork rub in it

This simple go-to dry rub for pork and chicken that you can make in minutes!  Spices and seasonings are a way to flavor all foods and you know one of my favorites is a cajun/creole seasoning here but sometimes I like a good basic rub that isn’t too spicy.  

What is a Dry Rub?

A dry rub is a seasoning mix that is made of dry spices and seasonings that is “rubbed into the meat” to that flavors the edges of the meat. While it flavor of the rub doesn’t go far into the surface of the meat it does add a layer of flavor that highlights the flavor of the meat.  

A dry rub also gives an added crust or caramelization to the edges of the meat once cooked.

Ingredient up close for pork seasoning: Raw sugar, lemon zest, paprika, dry mustard, onion powder, cayenne pepper

Ingredients in the Pork Seasoning Dry Rub:

Most dry rubs consist of salt, pepper, sugar and then added seasoning for flavor boosts.  When you are making them at home you can make them with the spices and herbs that you like and can make them as spicy or as mild as you like.  

  • Celery Salt
  • Pepper
  • Brown Sugar/ Raw sugar**
  • Onion Powder
  • Paprika
  • Cayenne Pepper
  • Dry Mustard
  • Dried Lemon Zest

Celery salt:  adds an earthiness and depth to the seasoning

Paprika is a mild chili seasoning that adds a nice smoky taste

Cayenne pepper adds the heat.  (feel free to add more if you want a little spicier taste!)

Dry mustard adds the zest and balance to the spice rub. It works especially well for country-style pork ribs.

Lemon zest is what sets this dry rub apart from most pork seasonings I’ve tried.  It adds a brightness you will LOVE!!  


PRO TIP:  You can dry the zest of lemons overnight on a sheet pan.  If you need it at the last minute place the freshly grated lemon zest on a foil-lined tray in a 300° oven for 8-10 minutes until completely dried.


I highly suggest this microplane for grating the fresh zest.  I’ve had mine for over five years and it is still as sharp as the first time I used it!  

tablespoon full of pork seasoning

What to use this Basic Pork Seasoning on:

  • Spice rub for a Pork Roast
  • Baby Back ribs rub
  • Short Ribs Seasoning 
  • Pork Chops seasoning
  • Roast Chicken seasoning

Other recipes you might want to use this Basic pork Seasoning on:

Yield: 8 servings (1 tablespoon)

Basic Pork Seasoning: Dry Rub recipe

top view of a spice jar with basic pork rub in it

Basic Pork Seasoning is a simple dry rub you can use for simple rubs on any pork or chicken recipe. Especially ideal for pork ribs, pork roasts and country style pork ribs.  Made from simple pantry ingredients for whipping up at the last minute.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2/3 cup paprika
  • 2 tablespoons black pepper
  • 2 tablespoons celery salt
  • 3 tablespoons raw sugar, any sugar will work
  • 1 tablespoon onion powder
  • 1.5 tablespoons dry mustard
  • 1 teaspoon cayenne pepper
  • 2 tablespoons dried lemon zest, 2-3 lemons

Instructions

  1. Mix all ingredients in a bowl until well combined.  Store in a sealed container in the cupboards with all of your spices.

Notes

Lemon zest can be dried overnight.  If you are in a hurry you can dry the zest in a 225° oven for 8-10 minutes on a tray lined with foil. It's important that it is completely dry when adding it to the spice mixture so it doesn't cause clumping.

Nutrition Information:

Yield:

8

Serving Size:

8 servings (1 tablespoon)

Amount Per Serving: Calories: 58Sodium: 1751mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 1g
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gloria J livingston

Wednesday 10th of June 2020

stupid question, the lemon zest made from the juice of the lemon???

Michele

Wednesday 10th of June 2020

Not a stupid question at all---- lemon zest is made from the peel of the lemon--- a Microplane like this is the easiest but you can use a peeler and get just the yellow part then use a knife to chop it super fine. ~ Michele

Christie

Sunday 24th of March 2019

This rub is amazing! So easy to make and full of flavor. Thank you for the lemon zest tip - I never thought of drying it in the oven, simple yet genius.

KJA

Saturday 23rd of March 2019

This rub is the secret weapon and key ingredient in the ribs I just made. Such a great blend of flavors.

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