This Hot n’ Spicy hog rub will blow your mind! This rub is perfect for any cut of pork, including chops, smoked pork ribs, pork shoulder, and even a whole hog. Increase this hot n’ spicy rub recipe for larger items.
I’m a firm believer in making my own rubs, and this recipe is among my favorites to use on smoked pork. Fennel is similar in flavor to anise but milder. I added crushed fennel seeds to this rub for a slight hint of warmth and sweetness. While this hot n’ spicy hog rub is hotter than other rubs, the fennel and raw sugar help temper it. Make up a large batch of my spicy hog rub, and use it whenever you get the chance. This rub recipe makes roughly 3/4 cups of rub.
- 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 Make Hot n’ Spicy Hog 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.
Hot n’ Spicy Hog Rub
- 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
- 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.