This pork dry rub is the perfect blend of spices for your pork chops, bacon, pork belly, and more. A sweet and smoky blend with a Korean influence, this rub recipe has become a favorite for more than pork in our home, but bacon is where it shines.
This recipe is another creation of my husband. He was inspired when he was putting together a poor man’s brisket and decided that he wanted to test out a new rub. While the smoky, Korean blend that came out of this experiment paired fine with the mock brisket, it was when we started sprinkling the leftover rub onto our pork belly that we realized its full potential. With a few adjustments, he pulled together the recipe presented here.
Why You’ll Love This Pork Rub Recipe
Dry rubs are a great way to infuse meat with a lot of flavor. They are often easier than sauces because you don’t have to reapply the dry rub throughout the cooking process. This rub is perfect for those who want something that’s still smokey, but also a little different. The rub incorporates Asian spices such as curry and gochugaru to give the meat a savory, smoky flavor with just a hint of sweetness. Try it on bacon, pork chops, and even pork ribs for the best results.
Tips
- The gochugaru (Korean red pepper powder) is the key to this recipe. We do not recommend substituting it because your standard chili powder just will not do the trick. Like many, I don’t favor buying an ingredient for a single use. But gochugaru is just a unique, smoky chili powder that is great in endless recipes. It is excellent for grilled meats such as pork and chicken, marinades, fermented kimchi, soups, fried rice, and more.
- Dry rub is traditionally applied in large amounts before cooking. But if you want to really simplify it, you can just sprinkle this on cubed or sliced pork belly. You can even do it after the meat is already cooked.
Ingredients
Brown Sugar
Gochugaru Korean red pepper powder
Garlic Powder
Curry Powder
Sea Salt
Chili Powder
Cinnamon
Onion Powder
White Pepper
How to Make the Pork Rub Recipe
In a medium bowl, mix together all the ingredients with a spoon until everything is evenly incorporated.
To use this dry rub, dab your meat of choice dry with a paper towel or a brown paper bag (a non toxic option). Add a generous amount of the rub onto the meat and rub it into every crevice. Really massage it in.
After the rub is added, you can refrigerate the meat before cooking. This allows the spice to really seep into the meat, but it is not an essential step. If you do allow it to rest in the fridge, leave it anywhere from half an hour to overnight.
You can also just sprinkle the rub onto cooked meats such as grilled pork belly or bacon. I don’t recommend this, however, for pork chops or ribs
How to Store
Store your leftover rub in an airtight container. It can store in your pantry or spice cabinet for up to a year.
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Quick Pork Rub Recipe
Ingredients
- ⅓ Cup Brown Sugar
- 2 ½ Tbsp Korean Red Pepper Powder (Gochugaru) course
- 2 tsp Garlic Powder
- 1 tsp Curry Powder
- ¾ tsp Sea Salt
- ¾ tsp Cinnamon
- ¼ tsp Onion Powder
- ¼ tsp White Pepper
Instructions
- In a medium bowl, mix together all the ingredients.
- Dab your meat of choice dry.
- Add a generous amount of the rub onto your meat and rub it into every crevice.
- OPTIONAL: Refrigerate the meat anywhere from half an hour to overnight to allow the seasoning to seep in before cooking.
- Cook meat according to your preferred method and enjoy!
Notes
- The gochugaru (Korean red pepper powder) is the key to this recipe. We do not recommend substituting it because your standard chili powder just will not do the trick.
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