Unlocking Flavor with Sweet Money and More

If there’s one protein that begs for bold seasoning and a kiss of smoke, it’s pork. From juicy pulled pork and meaty ribs to tenderloin and pork belly, this versatile meat thrives on flavor. And the key to that flavor? The perfect BBQ rub. At Big Poppa Smokers, we know pork like the back of our smoker, and we’re here to guide you through the best rubs to take your pork to mouthwatering new heights.

In this guide, we’re breaking down what makes a great pork rub, which pitmasters and backyard warriors swear by, and how to use them like a pro. Whether you're prepping for a backyard cookout or the competition circuit, let’s unlock the secrets to pork perfection.

 

Why Pork Is a Canvas for Bold BBQ Flavor

Pork is naturally rich and slightly sweet, with enough fat to absorb rubs and hold onto moisture. That means it’s a prime canvas for building layers of flavor—and your rub is the first brushstroke.

• Pork butt and shoulder love a generous coating of rub that will form a bark.
• Ribs benefit from balanced seasoning that caramelizes during the cook.
• Tenderloin and loin chops work best with lighter, citrusy or garlicky rubs.

Whether you’re looking for savory, sweet, spicy, or a little bit of everything, the right rub can turn a good piece of pork into a masterpiece.

What Makes a Great Pork Rub?

Balancing Sweet, Salt, and Heat

Pork shines when you get the balance right. A solid pork rub usually includes:

• Sugar (brown or turbinado) to help form that perfect crust.
• Salt to bring out the meat’s natural flavor.
• Spices like paprika, chili powder, and black pepper to layer in depth.

Texture & Bark Formation

Granule size matters. Coarser rubs create a chunkier bark, while finer rubs melt into the meat for smoother coverage. Think about your bark goals—a heavy crust on pork shoulder or a tender bite on ribs?

MSG or No MSG?

We offer both options. MSG adds umami and intensifies flavor, but we also have non-MSG rubs for those who prefer to skip it.

 

The Big Poppa Lineup: Our Top Pork Rubs

Sweet Money: The Champion of Pork Rubs

This award-winning rub is the go-to for pork across the competition BBQ world.

• Flavor profile: Sweet, savory, with just enough spice.
• Best for: Ribs, pork butt, pork belly.
• Pro Tip: Combine it with an apple or cherry wood smoke for next-level flavor.

Money: The Original Balanced Blend

A savory-forward rub with less sugar than Sweet Money, perfect for those who love a more traditional BBQ flavor.

• Flavor profile: Salty, peppery, and well-rounded.
• Best for: Pork shoulder, chops, and even chicken.
• Pro Tip: Pair with a vinegar-based mop for a Carolina-style pulled pork experience.

Sweet Money Hot: For a Kick of Heat

Everything you love about Sweet Money—with a bold, balanced heat.

• Flavor profile: Sweet heat with a touch of smokiness.
• Best for: Ribs, burnt ends, spicy pulled pork.
• Pro Tip: Layer it over Money for a bold flavor base and a spicy finish.

 

Other Pork Rub Favorites 

Simply Marvelous Cherry Rub

A fruity, complex rub that competition teams love to pair with Sweet Money.

• Flavor profile: Cherry-forward with warm spice.
• Best for: Ribs and double-layer flavoring.

 

Blues Hog Dry Rub

A classic, sweet-savory rub that plays well with sauces.

• Flavor profile: Bold and balanced.
• Best for: Anything pork—especially when paired with Blues Hog Raspberry Chipotle Sauce.

How to Apply Pork Rubs Like a Pro

Use a Binder (or Don’t)

Binds like mustard or oil help rubs stick. Not necessary, but they add an extra layer of flavor.  Big Poppa prefers to not use binders, but it is a personal preference.

Layer Rubs Thoughtfully

Start with a savory base (like Money), then layer on a sweet or spicy rub (like Sweet Money or Sweet Money Hot) for complexity.

How Long to I Let it Rest 

Let your seasoned pork rest for 15–30 minutes before placing it on the smoker. This gives the rub time to stick and begin infusing flavor. As the meat starts to sweat, you may notice some spots need a little extra rub—another reason why this resting period is key.

Don’t Go Too Thick

A heavy hand can overpower pork’s natural flavor. Season generously, but don’t cake it on.

 

Best Practices for Each Pork Cut

Pork Ribs

• Remove the membrane
• Season both sides
• Rest with rub before smoking

Pork Butt / Shoulder

• Use a heavy coating of rub
• Wrap in foil or butcher paper mid-cook
• Spritz with apple juice or cider vinegar

Pork Tenderloin

• Sweet Money is great on a tenderloin, but if you are looking for something lighter when use Desert Gold
• Quick grill over medium heat
• Internal temp to 145°F, then rest

 

Pairing Rubs with BBQ Sauces

Sweet rub + tangy sauce = match made in BBQ heaven. Try:

• Sweet Money + Blues Hog Raspberry Chipotle Sauce
• Money + Big Poppa’s Granny's Sauce 
• Simply Marvelous Cherry + Head Country Apple Habanero

Apply sauce in the last 15-30 minutes to glaze without burning.

 

Pitmaster Tips from the Pros

• Rest your meat after cooking to reabsorb juices
• Don’t be afraid to mix rubs for layered flavor
• Cook by temperature, not time
• Keep notes—what wood, what rub, what results
• Practice makes perfect, and perfect starts with Big Poppa

 

Frequently Asked Questions (FAQ)

1. What’s the difference between Sweet Money and Money?

Sweet Money has more sugar and a touch of heat, while Money is more savory-forward and less sweet.

2. Can I use pork rubs on other meats?

Absolutely! Many of our pork rubs work beautifully on chicken and even vegetables.

3. Do I need to add extra sugar if I’m using a savory rub?

Nope. Our rubs are well balanced—but you can glaze with sauce if you want added sweetness.

4. Are these rubs competition-approved?

Yes! Many have been used by Grand Champion teams at major competitions.

5. How should I store my rubs?

Cool, dry place. Avoid heat and moisture to maintain freshness.

 

Try These Big Poppa Recipes:

• Pineapple & Bacon Pork Chops
• Pork Steak Kebabs