Dry Rubs for Pork—Flavor from the First Bite

Pork is a fantastic canvas for spice blends. From ribs to chops, the right rub adds sweet, savory, and sometimes smoky depth.

Best Pork Cuts for Dry Rubs:

Baby Back Ribs or Spare Ribs: A dry rub is a must

Pork Shoulder (Boston Butt): Great for slow-smoked pulled pork

Pork Tenderloin: Benefits from a quick rub and grill

Pork Chops (bone-in or boneless): Seared or grilled to perfection

Flavor Tips:

Pork loves brown sugar, paprika, garlic, and cumin

Let rub sit 1–12 hours, depending on thickness

For ribs, rub, rest overnight, and then slow smoke or bake

Bear Creek Pairing:

Try Smoking Blue Bonnet for subtle smoky pork shoulder, or South of the Border for a spicy twist.

Order Smoking Blue Bonnet Seasoning at: https://www.bearcreekrubs.com/shop

Order South of the Border at: https://www.bearcreekrubs.com/shop