8:3:1+1 Pork Rub

Rub, seasoning and dry brine recipes
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Smokin Mike
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8:3:1+1 Pork Rub

Post by Smokin Mike »

Courtesy of Alton Brown at the Food Network from his Who Loves Ya Baby-Back video

For you beginners, who want to make your own pork rub, this is a fail safe recipe that will impress your crowd. I've been using this for years and I always get compliments on the meat. I use this on pork butts and ribs mostly.


If you stick with this ratio then it will be hard to screw up, as long as you use conventional ingredients. But that's not so say you shouldn't experiment, because you should in order to make your own signature rub.


It goes like this...
  • 8 Parts light brown sugar
  • 3 Parts sea salt (or Kosher salt)
  • 1 Part chili powder
  • 1 Part or combination of parts of anything else you desire.


Now, as long as you don't mess around with the proportions of the 8:3:1 part of the mix, then you're golden. So what to use for the last "1" part??? Well here's a good starter recipe that will get you going;

Makes enough for a 10 pound pork butt or two racks of baby back ribs. Adjust quantities as needed.

  • 8 tbl (1/2 cup) Light brown sugar
  • 3 tbl Kosher or sea salt (I prefer medium grain sea salt)
  • 1 tbl Chili powder
  • 1 tsp smoked sweet paprika
  • 1 tsp granulated garlic
  • 1 tsp Cumin
Alrighty then, this should get you going. Oh? You don't like cumin you say? Well then by all means use something else. The possibilities are endless. Change the whole thing if you wish and break the teaspoon part into 1/2 teaspoons or even 1/4 teaspoons.

Here's some ideas for the last part that you can tinker with;

  • Ground black pepper
  • Cayenne pepper
  • Granulated onion
  • Cinnamon
  • Ground coffee
  • Ground mustard
  • Old Bay seasoning
  • And the list goes on


So give this a spin and let us know what you think.
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SVonhof
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Re: 8:3:1+1 Pork Rub

Post by SVonhof »

That is a good base. Should give sweetness that is great with pork while not being candy-like.
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Re: 8:3:1+1 Pork Rub

Post by Smokin Mike »

SVonhof wrote: Mon Jun 14, 2021 12:36 pm That is a good base. Should give sweetness that is great with pork while not being candy-like.
I like the way the salt comes in. I've found if you apply the rub the night before then the salt sets up better.
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Re: 8:3:1+1 Pork Rub

Post by necron 99 »

I prefer prep & rub be an overnight 8+ hours prior to going into the smoker; it provides better end results for me also, poultry as well as pork & beef in my case.
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