This flavorful pork rub recipe can be used on just about any cut of pork...chops, steaks, shoulders, loins...you name it and this one will season it. It's light on the salt and sugar, so the main thing this rub provides is great taste.
* Remove the skin from a lemon with a microplane, then spread it on a piece of waxed paper. Leave it in a warm, airy location to dry for a day or so. Mince the dried zest fine before adding to the dry rub.
Combine all the ingredients and store in a tightly sealed glass jar. The pork rub is better if made one or two days in advance of using. Apply more lightly to thinner and smaller cuts of pork. Pile it on thicker when using it on big, heavy cuts like pork roasts and shoulders.
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