Bulk Pork Rib Rub | Competition Winning Pulled Pork Rub

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Pork Stank

Pork Stank
Pork Stank
Pork Stank Pork Stank

Pork Stank

100397 001
Net Weight:
3.9 oz
Select Size:

Pork Stank has been one of our top selling pork rubs since we added it to our site several years ago. It was created for us by one of our customers who has a top notch competition barbecue team and a successful barbecue catering  business on the side. This is a flavorful all-purpose pork rub and is more sweet than hot, like many great pork rubs. This 16-ingredient pork rub has won several competitions in both the pork butt and pork rib categories. We tested this with our barbecue guru, using a pork shoulder. We tasted it without any sauce in order to get the full flavor of the pork rub. It was perfect.


Pulled Pork, Pork Shoulders and Pork Butts

If you're not familiar with a pork shoulder there are two halves, the "Boston butt" (also called the pork butt) and the "picnic ham".

The "butt" comes from the top half of the shoulder, from the the back of the pig near the spine through the shoulder blade. Butts normally weigh between 4 and 14 pounds and typically have shoulder blade bones in them although some butchers will remove the bones and sell these as "boneless butts". Calling it a butt seems odd since it comes from the front of the hog. But make no mistake, this portion of the hog  provides the tastiest meat for pulled pork sandwiches.


When and How to Use

When it comes to using Pork Stank as a pork rub you can apply the rub in advance with some people liking to apply it 8-24 hours before smoking. The truth is that the majority of the rub's molecules are too large and will penetrate less than a 1/2" into the meat during this time. A good pork rub is meant more as a surface treatment for flavor and to create the bark. I like to apply the rub just before cooking in combination with a thin layer of oil (olive, canola or vegetable oil all work well), as most of the flavors in the rub are oil soluble. Spread the rub generously on the thicker portions of the shoulder.

You want to maximize the flavor when smoking large cuts of pork butts because these roasts have a great deal of meat compared to the available surface area. You need to get the most out of your rub. You need to work as much of the Pork Stank into the meat as it will hold. One trick we did learn from our time working with the competition barbecuers was to add two tablespoons of Pork Stank to one cup of apple juice to spray on the meat while it is smoking.

Once the pork butt hits 150 to 160°F, the moisture from inside the meat starts to move to the surface and begins evaporating which cools the surface of the meat. This is the what starts drying the exterior and helps form the bark.


Where Else You Can Use It

Some competition and backyard barbecuers like to inject their pork butts with a marinade. This marinade is usually concocted with 1/4 cup of their rub and 1 cup of warm apple juice and they inject it deep into the meat. You can do this but most of these competition barbecuers don't do this when cooking at home for friends and family as the cut is moist enough on its own that injecting tends to cover up the pork's natural flavor.

In addition to pork butts and pork ribs our Pork Stank is equally delicious on ham and pork chops.


What's In It

Our Pork Stank is hand blended from turbinado sugar, salt, paprika, demerara sugar, grains of paradise, onion, garlic, yellow mustard, chili powder, brown mustard, black pepper, rosemary, marjoram, clove, and allspice.


Helpful Hints

If you are looking for more pork dry rubs we have several more to choose from -  Memphis Style Pork Rub, Kansas City BBQ Rub, Deep South Dry Rub, St. Louis Rib Rub, North Carolina BBQ Rub and for something a bit out of the ordinary try our Barbacoa Rub a Mexican style pork rub.


The 11 Secrets to Smoking BBQ Ribs
How to Make Your Own Rub
Create Your Own Dry Rub for Ribs Using 4 Tips from BBQ Restaurants
BBQ or Barbecue or Barbacoa or Whatever You Call It

Nutrition Facts

Serving Size1 tsp

Amount Per Serving


% Daily Value*

Total Fat0g0%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g



Total Carbohydrate2.3g1%

Dietary Fiber0.3g1%

Total Sugars1.6g

Added Sugars0g0%

Sugar Alcohol0.0g


Vitamin D0mcg0%




*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

4.9 out of 5
43 total ratings.

ntshona d. (Verified buyer) 05/03/2022
Love it! Love it!

Matt F. (Verified buyer) 01/19/2022
It's Pork Stank. What more It's Pork Stank. What more needs to be said. You won't regret it.

Jean-Louis L. (Verified buyer) 08/11/2021
Great taste Love it and our customers.

Leon G. (Verified buyer) 08/01/2021
Fantastic! Has become one of our favorites. Not just for pork though, I use it on steak and fish as well.

Demetrius W. (Verified buyer) 07/15/2021
Very good on smoked pork Very good on smoked pork butt.

Ryan I. (Verified buyer) 07/02/2021
Love me some stank Love me some stank

Al O. (Verified buyer) 06/24/2021
Best Ribs Ever I used it on baby backs and it absolutely heightened the pork flavor. Everyone wanted to know what I did differently. The best part is that my ribs were done completely in an oven.

Homer R. (Verified buyer) 05/19/2021
They are all great. They are all great.

Michael R. (Verified buyer) 05/16/2021
Taste great on ribs! Taste great on ribs!

Jody M. (Verified buyer) 02/04/2021
Good Good
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