Go Back

Brava Pork Rub

A perfect rub for all cuts of pork. Also great on poultry!
Prep Time5 mins
Total Time5 mins


  • 1 tablespoon black peppercorns
  • 2 tablespoons fennel seeds
  • 3 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon chopped fresh rosemary (or 1½ teaspoons dried rosemary)
  • 1-2 teaspoons crushed red pepper flakes


  • Using mortar and pestle or spice grinder, coarsely grind peppercorns and fennel seeds.
  • In small bowl, stir together ground peppercorns, fennel seeds, salt, garlic, rosemary and red pepper flakes.
  • Season both sides of pork before cooking.


  • This recipe makes about ½ cup of rub.
  • If using fresh rosemary, store refrigerated for up to 2 weeks. 
  • If using dried rosemary, store at room temperature for up to 12 months.