A Step-by-Step Guide to Applying Dry Rub to Pork Loin

Dry rubs are a quick and easy way to add bold, complex flavors to pork loin and other meats before cooking The aromatics penetrate the meat to season it throughout while also forming a flavorful crust. But for the best results, proper technique is key when applying dry rub to pork loin

Why Use Dry Rub on Pork Loin?

• Infuses the pork with spices, herbs, salt, sugar, etc.
• Forms a crispy, flavorful bark or crust
• Adds flavor without extra calories and fat
• Allows the pork’s flavor to still shine through
• So much quicker than marinating

Dry rub transforms inexpensive pork loin into something special. Follow this guide for mouthwatering results every time.

Choosing a Dry Rub for Pork Loin

Consider the flavor profile you want:

• Herby – Heavy on rosemary, thyme, sage. Goes well with pork.
• Spicy – Chili powder, cayenne, spices. Adds heat and boldness.
• Savory – Onion, garlic, paprika, mustard. Deepens umami flavor.
• Sweet – Brown sugar, maple, honey. Balances spice and complements pork.
• Smoky – Smoked paprika, chipotle, cumin. Mimics flavors from smoking.

You can also make your own custom blend. Let your imagination run wild!

How to Apply Dry Rub to Pork Loin – Step-By-Step

Follow these simple steps for properly seasoned pork perfection:

1. Pat the Pork Loin Dry

Blot the surface with paper towels. Any moisture will make the rub slide right off.

2. Generously Coat All Sides

Sprinkle and press the rub onto all sides. Don’t be shy. More is better for max flavor.

3. Massage the Rub In

Use your fingertips to gently massage and press the rub into the meat. Cover every inch.

4. Add a Second Coating (Optional)

Double the flavor with a second sprinkling. The rub will hold even better.

5. Let It Rest (Optional)

Letting it rest 5-10 minutes helps the rub absorb. Or just throw it on the grill immediately.

6. Get Cooking!

Head to the grill, smoker, or oven. Pork loin cooks fast, so watch temps closely.

And that’s it! Well-seasoned pork loin awaits.

Dry Rub Tips and Tricks

• For best coverage, use 1-2 tablespoons of rub per 1 lb of meat.
• Apply the night before for maximum flavor penetration.
• Store rubbed pork in the fridge overnight on a wire rack over a pan.
• Add a touch of oil or mustard first for better adhesion.
• Press and massage the rub in thoroughly – don’t just sprinkle it on.
• Pat on a second layer of rub for even bolder, deeper flavor.
• Use slightly less rub for premium cuts to let the pork flavor shine through.

How Much Dry Rub to Use on Pork

As a general guideline for pork loin:

• 1 lb loin: 1-2 tablespoons
• 2 lb loin: 3-4 tablespoons
• 3 lb loin: 4-6 tablespoons

But let taste be your guide. Some like just a light dusting while others prefer to encrust the pork completely.

What Happens If You Use Too Much Dry Rub?

Using too much dry rub may result in:

• Overly salty flavor
• Rub falling off into the grill or pan
• A bitter or unpleasant taste
• The pork’s flavor being masked
• An unpleasant texture from the rub crust

When in doubt, start with less and add more. You can always add another coating.

Cooking Dry Rub Pork Loin on the Grill

A few tips for grilling rubbed pork loin:

• Get a two-level fire going with hot and cool zones.
• Sear over direct high heat to caramelize the rub.
• Move to indirect heat and grill to an internal temp of 145°F.
• Let rest 5-10 minutes before slicing to allow juices to redistribute.

Dry Rub Pork Loin Roast in the Oven

To roast:

• Preheat oven to 400°F.
• Roast 20-25 minutes until internal temp reaches 145°F.
• Tent with foil and let rest 10 minutes before slicing.

However you choose to cook it, a flavorful dry rub is a quick trick to make basic pork loin taste anything but basic. The possibilities are endless, so get creative with your own signature spice blends. Your taste buds will thank you.