Dry Rub Pork Tenderloin | Giant National Capital Barbecue Battle

Dry Rub Pork Tenderloin

Memphis barbecue is all about the dry rub. Our spicy, flavor-packed dry rub is so delicious, you’ll want to make a double batch and put it on everything.


  • 1 tbsp sweet paprika
  • ½ tsp cayenne pepper
  • 1 tsp ground cumin
  • 2 tbsp packed dark brown sugar
  • 1 tsp celery salt
  • 1 (2.5 lbs) pkg pork tenderloin
  • 1 cup barbecue sauce


  1. Mix all dry ingredients with salt (in moderation) and pepper to taste. Set grill to high heat. Set pork tenderloins on a tray and sprinkle pork evenly with dry rub on both sides. Roll the pork in any additional rub.
  2. Grill pork tenderloin for 3–4 min., flip and brush with a light layer of barbecue sauce. Close grill lid and cook pork for 20 min., turning and brushing with barbecue sauce occasionally. Pork is ready when an internal thermometer reads 155°F. For best results allow to rest, loosely covered with foil, for 5 min. before slicing.