Sweet Dry Rub for Pork or Chicken

( 5 out of 5 )
Save Recipe rub111
  • abt 6 ozYield
  • 10 mPrep Time
  • 0 mCook Time
  • 10 mReady In
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“Rub Smoke Eat Repeat”

Recently I decided to try and increase the sweetness of my smoked pork and chicken. I made three changes to my smoking techniques/tools and the results couldn’t have been better. Here’s what I did: First, I changed my wood pellets from “Competition Blend” to “Apple”. Second, using snippets from others’ recipes, I concocted a Sweet Dry Rub with the two special ingredients being ground cinnamon and ground nutmeg. And third, I concocted a Super Sweet BBQ Basting Sauce using 2 T of the Sweet Dry Rub as one of the ingredients.

Over the past week, using the Apple wood pellets, the Sweet Dry Rub and the Super Sweet BBQ Basting Sauce, I’ve smoked a Pork Tenderloin and a Pork Butt Roast; both had a subtle sweet taste which was just what I wanted.

Now when I make this recipe I triple it and put one third in an airtight jar where I can store in my my cupboard for up to two months (if I don’t use it all by then). I take the remaining two-thirds and divide it in half and seal each portion in vacuum sealed plastic bags where it will last for many months.



  • Combine all of the ingredients for the rub in a small bowl. Using a whisk, mix well to combine, break up any clumps. Store BBQ sweet rub in an airtight container.

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