Around the World in 3 Pork Rubs

Big Flavor. No Fuss. Perfect for Grilling or Roasting.

If you’ve got pork and a pantry, you’ve already got the makings of something amazing. Dry rubs are one of my favorite ways to bring serious flavor without the need for extra sauces, marinades, or fuss. You mix it, rub it, let it hang out for a bit, and you're good to go—grill, roast, or even smoke.

Today I’m sharing three bold, globally-inspired dry rubs I reach for constantly. Each one hits different: smoky and sultry, herby and bright, or warm and aromatic. These rubs are easy to whip up, easy to scale, and seriously delicious on everything from chops to pork shoulder to tenderloin.

Let’s take a little world tour, shall we?

🌶 1. Mexican-Inspired Ancho-Cocoa Rub

This rub is like a slow burn campfire—smoky, a little sweet, earthy from the cocoa, with just enough warmth to make things interesting. It’s killer on pork shoulder or anything you’re tossing on the grill for a taco night.

What’s in it:

• 1 tbsp ancho chile powder
• 1 tbsp smoked paprika
• 2 tsp unsweetened cocoa powder
• 2 tsp brown sugar
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp cinnamon
• ½ to 1 tsp chipotle powder (optional, for heat)

 

How to use it:
Rub generously on pork shoulder or thick chops—great for slow roasting or grilling. Want to go next level? Let the pork sit overnight after rubbing it down, then grill it low and slow. Serve with grilled pineapple or a charred corn salsa.

🌿 2. Mediterranean Herb + Citrus Rub

This one leans light and bright—think lemon groves, fresh herbs, and lazy afternoons by the sea. It’s loaded with oregano, thyme, fennel, and citrus, and it shines on leaner cuts like tenderloin or pork loin. Perfect when you want something fresh without being boring.

What’s in it:

• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 2 tsp lemon zest (or 1 tsp dried lemon peel)
• 1½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground fennel
• 1 tsp kosher salt
• ½ tsp ground black pepper
• Pinch of red pepper flakes

How to use it:
This rub’s amazing for grilled pork tenderloin or oven-roasted loin. Add a little olive oil if you want it to cling better. Serve it up with a tomato-cucumber salad, or tuck slices into a warm pita with tzatziki.

🍛 3. Southeast Asian Five-Spice & Lemongrass Rub

Warm, savory, slightly sweet, and citrusy—this one brings all the umami. It’s built for pork belly, baby back ribs, or satay-style skewers. The five-spice brings depth, while lemongrass and lime zest keep it bright.

What’s in it:

• 2 tsp Chinese five-spice powder
• 1 tbsp brown sugar
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp ground white pepper
• 1 tsp dried lemongrass (or zest of 1 lime)
• ½ tsp ground ginger
• Optional: ¼ tsp turmeric for golden color

How to use it:
Rub it on pork belly before slow-roasting or crisping it on the grill. For skewers, toss it with thinly sliced pork shoulder and let it marinate for a few hours. Serve with peanut sauce or a quick cucumber-pickled onion salad.

🔥 Pro Tips for Dry Rub Success:

Pat pork dry before rubbing. 

Moisture gets in the way of that beautiful crust.

Don’t be shy. 

Use enough rub to fully coat the meat—you're building a crust of flavor.
 

Give it time. 

Let it sit for at least 30 minutes. Overnight? Even better.
 

Grill or roast with confidence. 

These rubs are built for high heat, low-and-slow, or anything in between.
 

Toast and grind whole spices. 

If you’ve got cumin, coriander, or fennel seeds on hand, toast them in a dry pan until fragrant, then grind them fresh. It makes a world of difference.
 

Wake up dried herbs. 

Herbs like oregano, rosemary, thyme, or lemongrass come back to life when you rub them between your fingers before mixing—this releases their essential oils and amps up the flavor.

Want More?

Batch these rubs up and store them in little jars—instant flavor boost anytime you’re working with pork (or honestly, even chicken). They also make great gifts if you’re the kind of person who shows love in spice blends.

Got a favorite pork rub combo of your own? Drop it in the comments—I’m always down to try something new.

Until next time,
– Wayne, The Small Town Chef

 

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