Hot n’ Spicy Hog Rub

This quick and easy hot n’ spicy hog rub adds fantastic flavor to any cut of pork, including chops, pork shoulders, and even a whole hog! Be sure to scale up this dry rub recipe for larger items.

We love making homemade rubs, and this recipe is among our favorites for smoked pork. Fennel was included in this rub to give it a slight hint of warmth and sweetness. Although this hog rub is spicier than others, the fennel and raw sugar help balance it out. We suggest making a large batch of my spicy hog rub and using it whenever you get the chance. It’s great on pork shoulder and smoked pork ribs! This recipe makes roughly 3/4 cups of rub. 

Ingredient List:

• Mild chili powder: American-style chili powder
• Raw sugar: Turbinado or Demerara will work best for this recipe.
• Black pepper
• Coarse salt: Kosher or sea salt
• Dry mustard
• Fennel seeds
• Cayenne pepper: Adjust to your liking

How to use a pork dry rub

• Crush the fennel seeds using a mortar and pestle or spice grinder. I recommend a finer grind for ribs and pork chops and a coarser grind for large roasts and whole hogs.
• Toasting Option: Toasting the spices will amp up the flavor of this spicy hog rub! 
• Toast 2 tablespoons of fennel and 2 tablespoons of whole black peppercorns in a skillet for 1-2 minutes, or until fragrant. Keep in mind that you will need to move the spices around, so they do not burn.
• Once the spices have toasted, promptly spoon them onto a clean plate, and then cool for 15 minutes.
• Grind the toasted spices in a mortar and pestle or spice grinder, then mix them together with the remaining rub ingredients.

Using this rub

• Apply the hot n’ spicy hog rub to the meat. Cook as directed.
• Discard any leftover rub that has come into contact with raw meat.
• Make a large batch and store it in an airtight container in a cupboard for 1 year.

More recipes

• Competition Pork Injection Recipes
• Chipotle Rib Rub
• Smoked Porchetta

Hot n’ Spicy Hog Rub

This is a good spicy rub to use on any cut of pork, including chops, ribs, pork butts and even a whole hog. Make sure to increase the rub recipe so you'll have enough seasoning for large cuts.

5 from 2 votes

Print Pin

Course: Rubs

Cuisine: American BBQ

Keyword: hog rub, pork rub

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 1 Cups

Calories: 906kcal

Ingredients

• 1/2 cup mild chili powder
• 1/2 cup raw sugar
• 3 tablespoons black pepper
• 2 tablespoons coarse salt
• 2 tablespoons dry mustard
• 2 tablespoons fennel seeds crushed
• 1 tablespoon cayenne pepper

Instructions

• Crush fennel seeds using a mortar and pestle or spice grinder. Aim for a fine grind if using on chops and pork ribs, and a coarse grind for pork roasts and whole hog.

  Place crushed fennel seeds to a bowl, and add the remaining rub ingredients. Combine mixture well before using.
• Apply the rub to the meat, making sure it is well coated. Cook as directed.
• Discard any remaining rub that has come into contact with raw meat.
• If making ahead of time, store in an airtight container in the cupboard for 12 months.

Nutrition

Calories: 906kcal | Carbohydrates: 183g | Protein: 24g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Sodium: 15913mg | Potassium: 2985mg | Fiber: 54g | Sugar: 109g | Vitamin A: 37274IU | Vitamin C: 8mg | Calcium: 679mg | Iron: 27mg