I used this rub on a smoked pork shoulder, and it was really tasty. I wanted to impart a slight sweetness to sit alongside the peppery paprika flavour, and it worked well.

In future,  I think it’d be better to use a bit less sugar. Just stick to the dark brown sugar, as it’s less prone to charring. There’s always a danger that herbs will burn slightly too, so don’t use too much. In general, it’s probably safer to add the sweetness with a sauce, and reduce the sugar content of the rub.


  • (0.25 cup light brown sugar – consider omitting)
  • 0.25 cup dark brown sugar
  • 0.5 cup paprika
  • 1.5 tsp garlic powder
  • 2 tsp ground black pepper
  • 2 tsp ginger powder
  • 2 tsp mixed herbs
  • 0.5 tsp salt