Pork Rub Guide for Chops, Ribs, Tenderloin, and Roasts
Pork takes on almost any flavor. Chops and tenderloin shine with lemon, garlic, herbs and pepper, while ribs, shoulder and slow-roasted cuts can carry sweet, smoky and spicy barbecue rubs. This guide matches Savu Birra's pork rubs to each cut, explains how much to use and how to cook sugary rubs without burning them, and gives recipes for chops, tenderloin, ribs and pulled pork.
Shop pork rubs
The Pork Seasoning Variety Pack includes Brown Sugar Pork Rub, Lemon Pepper Pork, Lemon Garlic Pork and Garlic and Herb: a sweet barbecue rub for ribs and pulled pork, two bright lemon blends for chops, and a savory herb blend for roasts.
The pork rubs compared
| Rub | Flavor | Heat | Best on |
|---|---|---|---|
| Brown Sugar Pork Rub | Brown sugar, La Vera smoked paprika, mustard, celery salt and a touch of cinnamon | Gentle warmth | Ribs, pulled pork, roasts |
| Honey BBQ Pork Rub | Honey, brown sugar, smoked paprika, cumin | A little background heat | Baby backs, tenderloin, chops |
| Hot and Sweet Pork Rub | Brown sugar and honey with habanero | Hot | Ribs, pulled pork, chops |
| Lemon Pepper Pork | Coarse black pepper, lemon peel, smoked paprika | Mild | Chops, cutlets, tenderloin |
| Lemon Garlic Pork | Garlic, lemon peel, Aleppo pepper, smoked paprika | Mild | Chops, tenderloin, kebabs, roasts |
| Garlic and Herb | Herbs, garlic, onion, black pepper, a little cayenne; no added sugar | Mild | Pork loin roast, chops, vegetables |
| Kansas City Meat Rub | Paprika, brown sugar, mustard, cumin | Mild | Ribs, shoulder, burnt ends |
Choose by cut
- Pork chops: Lemon Garlic Pork, Lemon Pepper Pork or Garlic and Herb for searing; Honey BBQ for grilling over moderate heat.
- Tenderloin: Honey BBQ or Lemon Garlic Pork. It's lean and cooks in 20 to 25 minutes.
- Loin roast: Garlic and Herb for a classic Sunday roast.
- Ribs: Brown Sugar for a sweet, mild bark; Hot and Sweet for real heat; Honey BBQ for baby backs. See Types of Ribs.
- Shoulder (pulled pork): Brown Sugar, Kansas City or Hot and Sweet, applied generously the night before.
- Pork belly and burnt ends: Kansas City or Brown Sugar.
How much to use
- Chops and tenderloin: 1 to 2 teaspoons per pound.
- A rack of ribs: about 2 to 3 tablespoons, across both sides.
- Pork shoulder (6 to 8 pounds): about 1/3 to 1/2 cup for a full bark.
Use less at first when the recipe also includes salty broth or sauce.
Cooking with sweet rubs
Honey and brown sugar rubs give beautiful color and a sticky bark, but sugar starts to burn above about 350°F. To get the color without the char:
- Grill over medium or indirect heat rather than directly over high flame.
- For chops, sear briefly, then move to the cooler side of the grill to finish.
- Smoke and roast at 225 to 300°F.
- If the outside darkens before the center is done, lower the heat rather than adding more sugar.
- Add barbecue sauce only in the last 10 to 15 minutes.
Recipe: lemon garlic pork chops
- Pat 4 boneless pork chops (about 1 inch thick) dry. Season each side with about 1/2 teaspoon Lemon Garlic Pork Seasoning.
- Sear in 1 tablespoon oil in a hot skillet, 3 to 4 minutes per side, until 145°F in the center.
- Rest 3 minutes. Add 1 tablespoon butter and a squeeze of lemon to the pan and spoon over the chops.
Recipe: Honey BBQ pork tenderloin
- Heat the oven to 400°F. Pat a 1-pound tenderloin dry and coat with 1 tablespoon oil and 2 teaspoons Honey BBQ Pork Rub.
- Roast 20 to 25 minutes, until 145°F in the thickest part.
- Rest at least 3 minutes, then slice into medallions.
Recipe: Sunday garlic and herb pork loin
Rub a 3-pound boneless pork loin roast with 1 tablespoon oil and 1 tablespoon Garlic and Herb Seasoning. Roast on a rack at 350°F for about 1 hour to 1 hour 15 minutes, until 145°F in the center. Rest 10 minutes before slicing. Roast potatoes and carrots in the same pan for an easy dinner.
Recipe: oven pulled pork
- The night before, coat a 4 to 5 pound boneless pork shoulder with a thin layer of mustard and about 1/4 cup Brown Sugar Pork Rub or Hot and Sweet Pork Rub. Refrigerate uncovered.
- Roast fat side up at 275°F, uncovered, for 3 hours to form a bark.
- Add 1/2 cup apple juice or broth to the pan, cover tightly, and continue until a fork twists easily, about 2 to 3 hours more (roughly 195 to 205°F).
- Rest 30 minutes, shred, and toss with the pan juices. Serve on buns with slaw.
Recipe: smoked ribs
For step-by-step rib smoking, see Smoked Ribs with Brown Sugar Pork Rub and Smoking Ribs Using the 3-2-1 Method.
Safe temperatures for pork
- Chops, tenderloin and roasts: 145°F with a 3-minute rest.
- Ground pork: 160°F.
- Ribs and shoulder: safe at 145°F, but cook to about 195 to 205°F for tenderness.
Use a thermometer and see our internal temperature guide.
Tips
- Pat pork dry before applying the rub so it sticks and browns.
- Thin chops can be seasoned right before cooking; ribs and shoulder benefit from a night in the fridge.
- Portion out the rub before touching raw meat, and keep a clean pinch for finishing.
Frequently asked questions
Which pork rub is mildest?
Lemon Pepper Pork and Lemon Garlic Pork. Brown Sugar Pork Rub and Garlic and Herb have just a gentle warmth from a little cayenne.
Which pork rub is sugar-free?
Garlic and Herb has no added sugar. The barbecue rubs contain sugar or honey by design.
Can I use these rubs on chicken?
Yes. Honey BBQ and Hot and Sweet are excellent on wings and thighs. Cook chicken to 165°F.
Find your next cooking idea
Explore more Recipes & Cooking Guides, organized by food, flavor, and pantry choice.
Explore more from Savu Birra
Browse the complete pork seasoning blends collection. Related reading: Types of Ribs and Lemon Seasoning Blends.
