Pork & Poultry Rub Recipe – The Only Seasoning You Need

One rub. Endless possibilities.

Meet your new go-to seasoning blend. This Pork & Poultry Rub is a perfectly balanced mix of smoky, savory, and subtly sweet spices that works beautifully on everything from chicken thighs to pork chops, ribs to whole turkey. Make a big batch, store it in a jar, and reach for it every time you fire up the grill or smoker.

Best of all? It comes together in under 5 minutes with pantry staples you probably already have.

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Ingredients

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: About ¾ cup

• 2 tbsp smoked paprika
• 2 tbsp paprika
• 2 tbsp chili powder
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tsp cumin
• 2 tsp sugar
• 2 tsp dried oregano
• 2 tsp dried thyme
• 2 tsp sea salt
• 2 tsp black pepper

Instructions

Step 1: Combine

In a small bowl, combine all of the spices, herbs, and sugar. Whisk thoroughly until fully combined and evenly distributed.

Step 2: Store

Transfer to an airtight container, spice jar, or mason jar. Close with a lid, label your Pork & Poultry Seasoning Mix, and use as needed.

Storage: Keeps for up to 6 months in a cool, dry place away from direct sunlight.

How to Use This Rub

• Chicken thighs or breasts — coat generously and grill, bake, or smoke
• Whole chicken or turkey — rub under and over the skin before roasting or smoking
• Pork chops — season and let rest 30 minutes before grilling
• Pork ribs — apply a thick coat and let sit overnight for maximum flavor
• Pork shoulder — rub all over before a low-and-slow smoke session
• Pork tenderloin — coat and sear in a cast iron skillet for a quick weeknight dinner

Pro Tip: For the best results, apply the rub at least 30 minutes before cooking — or overnight in the fridge for deeper flavor penetration.

Tips for the Best Results

Use a binder: Brush meat lightly with yellow mustard, olive oil, or hot sauce before applying the rub. It helps the seasoning stick without affecting the flavor.

Be generous: Don’t be shy — a good coating on all sides makes all the difference.

Let it rest: Give the rub time to work its magic before cooking. Even 30 minutes makes a noticeable difference.

Store in glass: Glass spice jars keep moisture out and preserve freshness far better than plastic bags.

Why This Blend Works

• Smoked & regular paprika: Double the paprika means rich color and layered flavor — mild sweetness from regular, smoky depth from smoked
• Chili powder: Adds warmth and complexity without too much heat
• Garlic & onion powder: The savory backbone of any great rub
• Cumin: Earthy, warm depth that pairs beautifully with pork and poultry
• Sugar: Helps caramelize the exterior for a beautiful crust
• Oregano & thyme: Herbal brightness that lifts the whole blend
• Salt & pepper: Essential for bringing all the flavors together

Pair It With

Classic Sweet BBQ Sauce — the perfect sweet complement to this savory rub

Best Barbecue Sauce (Cattleman’s Copycat) — tangy and bold, great with pork

Smoky BBQ Sauce with Molasses — rich and complex, incredible on smoked chicken

BBQ Dry Rub — our competition-style rub for ribs and brisket

Frequently Asked Questions

Can I use this on beef?
It’s optimized for pork and poultry, but it works great on beef too — especially burgers and steaks.

How long does it last?
Up to 6 months in an airtight container in a cool, dry place. For best flavor, use within 3 months.

Can I make it spicier?
Yes! Add ½–1 tsp cayenne pepper to kick up the heat.

Is this gluten-free?
Yes — all ingredients are naturally gluten-free. Just check your chili powder label to confirm.

Can I double the recipe?
Absolutely! This recipe scales up easily. Make a big batch and store in multiple jars.

Share Your Results!

Made this rub? We’d love to see your BBQ creations! Tag us on social media and let us know how it turned out.

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