Pulled Pork Rub Recipe

Smoked Pulled Pork Rub Recipe

This recipe's combination of spices and smoky flavours creates a mouthwatering crust, elevating the taste of the tender and flavorful meat. Enjoy!


Willingham’s Rub:

4 Tbsp each cumin, thyme, garlic powder and black pepper — freshly ground

2 Tbsp each cayenne pepper, salt and curry powder

1 Tbsp onion powder

1 Tbsp MSG or other flavor enhancer

Dipping Sauce:

¾ cup apple cider vinegar

2 Tbsp honey

½ Cup spicy mustard

1 Tsp crushed red pepper flakes


Willingham’s Rub:

In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.

This rub is pretty strong and so I do not recommend it for thin cuts (like ribs).

But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders.

With this recipe, you have enough for five shoulders or four hams. Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.

After time in the refrigerator, preheat your Bradley Smoker to 210° then smoke your meat until the meat temp is 190°. Depending on the meat could be 12-14 hours. I smoke for 4 hours – you choose the bisquettes…I use Maple, then with the smoke generator on too, and changing the water after the first four hours, I just let it go until done.

After temp reached, wrap in saran, foil and a towel, into the cooler for 2-4 hours to rest.

Shred the pork and if you’re looking for a sauce, check below.

Dipping Sauce:

In a medium bowl, mix all ingredients together.

Cover and refrigerate for at least 1 hour so that flavors meld.

Bring to room temperature before tossing the pork in the sauce.


Maple Bisquettes for Bradley Smokers

With a mildly smoky, sweet and subtle flavour, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.

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