Pork Roast with the World's Best Rub Recipe

The rub was absolutely fantastic! I decided to amp up the heat by adding a bit more cayenne and smoked paprika, and the result was amazing!! I've noticed that when I rub the seasoning directly onto the meat and cook it right away, the crust comes out even better compared to letting it sit, as it tends to become more of a glaze.

I have prepared this recipe multiple times and each time it turns out perfectly. I marinate the pork by rubbing it with seasonings and letting it sit in a bag for up to 48 hours, allowing the flavors to intensify over time. For cooking, I place the pork in a pan, add water, cover it with foil, and roast it until tender and juicy. To make the gravy, I melt 3 tablespoons of butter in a pan, stir in 3 tablespoons of flour to create a roux, and then add 2 cups of the strained liquids from the roasting pan. I adjust the consistency by adding water to reach 2 cups and simmer until the gravy thickens to perfection. It truly enhances the dish and makes it even more delicious.

I tried this seasoning on a pork tenderloin that I smoked using apple chips in my gas grill. It was a hit with everyone, although it was a bit spicy for the kids. Next time, I'll reduce the cayenne pepper and switch to regular paprika instead of smoked paprika. If I were cooking in the oven, I'd stick with the smoked paprika.

My local grocery store only had boneless pork loin roasts weighing over 3 pounds, so I chose the smallest one, which was close to 3.5 pounds. Instead of trimming it down, I decided to go with the larger size. After reading comments that the recipe was a bit sweet, I stuck to using brown sugar and all the herbs but reduced the cayenne by half (1/4 teaspoon). I cooked the roast on a double-lined foil pan on our Traeger grill at 350 degrees Fahrenheit, and it took about 1.5 hours to reach an internal temperature of 145 degrees. I believe that with a smaller roast, the rub might have been too sweet and spicy, but for us, the combination of flavors worked really well tonight! Our guests enjoyed it too. I think the amount of rub used was just right as it created a nice crust and helped keep the meat juicy. I noted that I might adjust the seasoning slightly next time based on the preference for heat and the size of the roast. Overall, a fantastic recipe from DADCOOKS! Thank you for sharing!

Fantastic recipe! Here's how I prepared it: I didn't have brown sugar, so I opted for a mix of a couple of tablespoons of molasses and around 1/4 cup of white sugar. I also let everything marinate in a ziplock bag overnight, then seared the meat in a skillet with some bacon grease. I transferred the loin to my crock pot and deglazed the skillet with a splash of apple cider, which I then added to the meat. After simmering in the crock pot all day, the pork just shredded effortlessly and was complemented by a delightful sauce. For my next attempt, I'll have brown sugar in stock and will use the seasonings as a dry rub before grilling it on the BBQ. This recipe appears to be quite adaptable--I'll definitely be making it again!

I prepared this rub specifically for grilling a pork loin on a rotisserie. I used a 5lb pork loin from Costco, patted it dry, and generously applied the rub, which does not contain brown sugar. I then vacuum sealed the loin and left it in the refrigerator overnight. After cooking on the rotisserie for about 90 minutes, I removed it at 158 degrees and let it rest for 15 minutes on a baking sheet covered with foil. In my view, this turned out to be one of the most delicious pork loins I've ever cooked! Our guests on Memorial Day absolutely loved it!

I decided to skip the cayenne pepper and red pepper flakes to cater to the preferences of some family members who aren't fans of spicy food. Instead, I included half a teaspoon of sage in the rub mixture. To keep the pork moist, I added 2 cups of beef broth to the roasting pan and also threw in two sliced apples for an additional burst of flavor. Cooking the roast at a lower temperature of 250 degrees for 3 to 4 hours resulted in a wonderfully tender roast. Afterward, I used the pan drippings to create a rich gravy infused with pork and apple flavors, thickened with just flour and water. The end result was incredibly moist and bursting with flavor. This pork roast turned out to be the best one I've ever made! :)

I prepared this recipe for my family, including my 1-year-old and 2 1/2-year-old. To cater to their taste buds, I left out the crushed red pepper and reduced the cayenne powder by half to ensure it wasn't too spicy for them. Short on time, I couldn't marinate the meat for the recommended 4 hours, so I tenderized the roast by piercing it with a fork to help the flavors infuse faster. The end result was beyond my expectations – incredibly flavorful and moist, with just the right amount of mild spiciness that even my children enjoyed. The meat was cooked to perfection at 150°F, so tender that it sliced effortlessly. This rub recipe is definitely a winner in my book! For my next attempt at this dish, I'll be sure to plan ahead for proper marination, though I'll stick to tenderizing with a fork. I intend to keep all other adjustments the same, as the flavor was spot on.

I am preparing a stuffed pork loin roast in the slow cooker. Since I don't have dry mustard, I plan to use Dijon Mustard as a rub on the pork before applying the dry seasoning. After browning it on all sides, I will stuff it with garlic, spinach, onions, bell pepper, sun-dried tomatoes, and jalapeño pepper jack cheese. The pork will then go into the crockpot with veggies to cook for 6-8 hours. I am optimistic that the outcome will be fantastic. This seasoning is similar to what I usually use for my tenderloins, so I expect it to be delicious!

I tried dry brining my roast using this recipe, adding ground fennel to the mix, and letting it sit covered in the fridge for 3 days. After uncovering it, I was amazed by the beautiful crust it developed. The kitchen smelled incredible throughout the cooking process. I roasted it at 425 degrees for the first 45 minutes, then reduced the heat to 225 degrees and covered it to slow roast until it reached an internal temperature of 170. I can't wait to share this delicious meal with my family, served over mashed potatoes. I cooked the roast in a flavorful combination of chicken broth, beer, red pepper flakes, and a bed of onion, garlic, and fresh fennel. Yum! 🤤

I have made this dish several times already and it's a hit with the whole family. I follow the reverse sear technique, dry brining with coarse salt overnight, then slow-roasting at 250 degrees Fahrenheit until it reaches the desired core temperature. Finally, I give it a quick sear in a cast iron skillet. The rub is fantastic!

This recipe is truly AMAZING for boneless pork loin roast. Both my family members and neighbors were blown away. I am already looking forward to making it again.

I absolutely adored this recipe. Due to my allergy, I left out the cayenne and red pepper flakes, but the flavor was still fantastic. Even my husband, who typically enjoys spicier dishes, mentioned that he didn't even notice the absence of heat because the other ingredients delivered such a flavorful punch! This is definitely going to be a regular dish in our home!

Followed the recipe to a tee. The dish turned out moist and flavorful. Definitely making it again.

Simple and straightforward. It lacked flavor.

Quick and delicious! I didn't have time to marinate it for as long as recommended, only 2-3 hours in the fridge, but it still packed a lot of flavor.

Amazing taste, and incredibly simple to make! This dish will surely become a regular at our home. Thank you for sharing.

I substituted syrup for brown sugar and used regular mustard instead. I wrapped the pork loin in foil and cooked it on the grill. After 50 minutes, it was cooked to perfection! March 2025

I don't consume pork, so I prepared this dish for my eldest daughter and her husband. They absolutely loved it and couldn't wait to have it again. I rely on their feedback when it comes to food, so thank you for sharing the recipe.

I didn't have mustard powder on hand, but the dish ended up being spicier than I anticipated. Despite that, it turned out delicious with a great flavor.