Pork Butt Dry Rub

Everyone should have a great pork butt rub recipe in their arsenal. A good dry rub will enhance the flavor of the meat you're working with and help create a beautifully caramelized crust during cooking. If you haven't yet found your signature blend, there's no one better to trust than Chris Lilly of Big Bob Gibson's Bar-B-Q.

In 1925, Big Bob Gibson was a railroad worker in Decatur, Alabama. Passionate about barbecue, he would dig his own pits to smoke pork and chicken, hosting gatherings at makeshift tables in his backyard. His barbecue became so popular he decided to open his own restaurant. Five generations later, the company has won 10 state championships and 10 world championships for their pork, chicken, and beef products.

This pork butt dry rub recipe will easily become your go-to seasoning for all your barbecued pork. It has the perfect blend of sweet, salt, heat and warmth with notes of dark brown sugar, paprika, garlic, mustard, cumin, ginger and pepper.

Want to get ahead of barbecue season? Go ahead and triple the recipe, and store it in an airtight container so you'll always have some on hand. Better yet, pack some up and share with a friend.

Editor's Note: This recipe was developed by the Southern Living Test Kitchen; the recipe tips were written by Katie Rosenhouse.

The Purpose of Dry Rubs

For deeply seasoned meat with a good sear and caramelized crust, nothing beats a dry rub. A dry rub is a blend of spices and seasonings that—you guessed it—gets rubbed all over meat before cooking. And when we say rub, we mean it! Make sure you cover every inch.

Dry rubs can be used on just about any type of meat, from chicken thighs to pork butts, steak to seafood. They can also be used on potatoes, vegetables, and more.

Dry rubs enhance flavor by adding heat, salt, and aromatics, and make for irresistible results. The main components are salt and sugar. From there, mustard, paprika, cumin, dried herbs, and more can all find their way into the mix. There’s lots of room for personalization.

Wet vs. Dry Rubs vs. Marinades

Wet rubs, dry rubs, and marinades can all impart incredible flavor into meat. The differences? Marinades do double duty: They flavor and help tenderize the meat as it sits. Unlike wet rubs or marinades, dry rubs infuse into the meat, permeating it with flavor, without adding additional liquid that would interfere with a good sear.

Why This Is the Perfect Pork Butt Rub

A great piece of meat hits all the right notes, and this combination of spices makes for an explosion of flavor.

• Salt: Seasoned salt brings additional flavor to this rub.
• Sweet: The combination of dark brown sugar (with its rich notes of molasses) and granulated sugar sweetens the mix and helps promote deep caramelization.
• Warmth: Paprika, garlic, mustard, cumin, and ginger bring depth and warmth to the mix.
• Heat: Pepper adds a hint of spice.