Sweet Rub for Pork & Chicken

We’ve used this rub on pork chops, pork roast, and smoked or roasted chicken, with great enjoyment. The sugar will want to burn on high heat, so monitor your meat accordingly.


  • (1/2 cup) Brown sugar
  • (2 tbsp) Pink Himalayan salt
  • (4 tsp) Cracked black pepper
  • (4 tsp) Smoked paprika
  • (4 tsp) Garlic powder
  • (4 tsp) Onion powder
  • (3 tsp) Ground mustard
  • (1/2 tsp) Cayenne pepper


Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps. Rub generously over meat just prior to cooking. For chicken, spread the rub both on top of the skin and under the skin where possible. Cook as directed.

Store sweet rub in an airtight container. This rub will last on your counter for up to a month.

Adapted from Hey Grill, Hey