1-First Step: Measure and prep your spices Set out all nine ingredients before you start. This is the easiest way to avoid missing one spice and it keeps the process quick, which is helpful on busy nights. Measure everything into small bowls or straight into a mixing bowl so the rub comes together in minutes. If you are cooking for a smaller household, you can halve the recipe and still get great flavor.

2-Second Step: Mix the rub evenly Add the brown sugar, kosher salt, smoked paprika, ancho chili powder, ground cumin, garlic powder, onion powder, black pepper, and mustard powder to a bowl. Stir well with a spoon or whisk until the color looks even throughout. Break up any clumps of brown sugar with your fingers. A smooth mix helps the rub coat pork more evenly and keeps pockets of salt or spice from showing up in one spot.

3-Third Step: Dry the pork before seasoning Pat the pork dry with paper towels before adding the rub. This simple step helps the seasoning cling better and gives the surface a better chance to brown. If you are using pork chops or tenderloin, drying the meat first is especially helpful because those cuts cook faster and benefit from a strong crust. For ribs or shoulder, dry the surface and trim off any excess moisture before applying the seasoning.

4-Fourth Step: Coat the pork generously Sprinkle the rub over the pork and press it in with your hands. Use enough to cover all sides, but do not pack it on so heavily that it forms a thick paste. The best bark comes from an even layer that sticks to the meat. If you are cooking pork chops, you can season them right before grilling. If you are making ribs or shoulder, let the rub sit longer so the flavors can settle in.

5-Fifth Step: Let the seasoning rest Give the rub time to work. For quick-cooking cuts like chops or tenderloin, 15 to 30 minutes is usually enough. For larger cuts like pork shoulder or ribs, rest the seasoned meat for 1 to 12 hours in the refrigerator. This gives the salt time to draw out a little moisture and helps the flavors sink in. If you are meal prepping, season the pork the night before so you are ready to cook the next day.

6-Sixth Step: Cook with the right heat For grilling, aim for medium heat on chops and tenderloin, around 375 to 425 degrees Fahrenheit. Larger cuts do better with low and slow cooking around 225 to 275 degrees Fahrenheit if you are smoking them. The sugar in this rub can darken fast, so keep an eye on the surface if you use direct flames. If needed, move the pork to indirect heat once the outside develops a deep mahogany color.

7-Final Step: Rest and serve Let the pork rest for a few minutes after cooking so the juices settle back into the meat. Slice against the grain when possible, then serve with your favorite sides. This rub pairs well with grilled vegetables, potato salad, slaw, beans, or cornbread. If you like a sweet-smoky style meal, this seasoning also works alongside dishes like BBQ pork chops for a full backyard spread.