Spicy Brown Sugar Dry Rub Recipe

Dry Rub recipes are some of my favorite things to experiment with, make in large batches to keep on hand when cooking, and then wrap up a few of my favorites to give to friends and family.

Spicy Brown Sugar Dry Rub Recipe | ©addapinch.com

This Spicy Brown Sugar Dry Rub Recipe is no exception. It lends so much flavor to dishes when I use it, that it is one that I turn to time and again. And you know how the nursery rhyme goes… sugar and spice and everything nice.

Spicy Brown Sugar Dry Rub Recipe | ©addapinch.com

This Spicy Brown Sugar Dry Rub mix is perfect to use on chicken, pork, beef, and even seafood. Believe me, it is one that you’ll want in your pantry to pull out time and again to amp up the flavors of your dishes! Just store in an airtight container and it will keep for about to about six months, well… if it lasts that long that is. Heh.

Spicy Brown Sugar Dry Rub Recipe | ©addapinch.com

I even used it on grilled veggies and we all loved it!

It’s the perfect amount of sweet meets spicy.

Spicy Brown Sugar Dry Rub Recipe | ©addapinch.com

 

I hope you love it as much as we do!

Yield: 1 cup

Spicy Brown Sugar Dry Rub Recipe

Total Time 5 minutes
Prep Time 5 minutes
Spicy Brown Sugar Dry Rub is the perfect addition to chicken, pork, and beef recipes. Make this dry rub recipe to keep on hand or share with friends!
4.88 from 8 votes
Did you make this recipe?

Ingredients

  • 3/4 cup packed brown sugar
  • 2 tablespoon Montreal steak seasoning
  • 1 tablespoon Kosher salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper

Directions

  1. Add all ingredients to a large bowl and mix well. Pour into an airtight container and store for up to six months.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

 

Spicy Brown Sugar Dry Rub Recipe | ©addapinch.com

 

 

41 comments on “Spicy Brown Sugar Dry Rub Recipe”

  1. I LOVE sweet and spicy, so I know this would totally be my thing! And I love the idea of gifting this. Food gifts are always the best!

  2. I don’t think I’ve ever actually used a dry rub on veggies before – fabulous idea! And yeah, I’ve been waiting all day to pin this. FOR REAL 🙂

  3. Ooooh I definitely need to do this for the holidays – so cheap and easy!

  4. This is a keeper. Thanks Robyn.

  5. So happy to see this recipe. I made something similar for Christmas gift baskets a few years ago and everyone loved it, but that was before Pinterest and I lost the recipe. I think this is the same stuff. I will definitely be mixing up some – whether it’s the same or not !!

  6. Love all the savory spices in this rub! THanks for sharing 🙂

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  11. l would love to try your recipe for best ever chocolate cake. It looks so yummy. Problem is my husband is diabetic. Any suggestions?

    • Hi Darlene,
      I’ve not tried it with a sugar substitute appropriate for baking, but would think that would be a great place to start. Let me know what works for you, I’m sure others would love it, too.

  12. Is there a recipe that you use for Montreal steak seasoning or is it a store-bought spice mixture? Please respond soon…I’m making ribs tomorrow!! Thanks!

  13. Is this rub for pork roast spicy hot? It sounds really good but my husband has trouble with food that is too “hot” or spicy. Thank you for sharing this receipe!

    • Hi Claire,
      If he has trouble with really hot or spicy foods, I would recommend cutting back on the chili powder and maybe even eliminating the cayenne pepper. I would try mixing all of the ingredients together, except the chili powder, and then adding the chili powder at 1/2 a teaspoon at a time to the mix and then test to see what you think. I hope that helps!

  14. Thanks for your reply, Robin! One more quick question. Can you buy the Montreal steak seasoning somewhere or you mentioned McCormick seasoning – do they make a steak seasoning? Thanks so much!

    • This sounds like a great rub! I will be trying this soon especially since it has Montreal Steak Seasoning in it, it is my favorite seasoning! I found a huge container of it at Sam’s Club and I was thrilled! The little bottles just don’t last long in my kitchen!

  15. is this the dry rub used on your pork roast recipe

  16. This rub was Great. Thank you for the recipe. We made a double smoked ham (fully cooked butt). Scored ham, applied Dijon mustard & then rub, put in 13×9 pan with 3/4 c. water. Smoked with 50/50 hickory/pecan. Made paste w/Dijon & rub & re-applied 1 hour before it was done. It was delicious. Used the drippings as an au jus.

  17. Question: How do you cook a pork tenderloin without any dry rub or nothing on it in the oven?

    • Hello Kimberly
      I cook these roast all the time
      If you don’t havery a small roasting pan with a lid
      Look for a large corning ware dish with a lid
      They make several.Key point is to not let roast dry out
      Start by making small slits in roast and insert very small slivers of garlic into roast use salt and pepper
      Place a small amount of water in bottom of roasting pan
      Make sure fat side up cover and cook at 350
      Amazon sells meat thermometer very small and thin (digital) use essence for gravy. Good luck

  18. I just made this over the weekend – it is AWESOME! I seriously can’t believe how easy it was. Started it at 10pm on a Friday night and we ate the deliciousness all weekend long and into the week for lunches. And I LOVE the suggestion of putting the rub in a jar and gifting it.

  19. Used this dry rub on chicken wings. Fabulous!

  20. I used a cup of this rub as a substitute for a cup of regular brown sugar in a dry brine for smoked salmon. The fish turned out amazing, guests were saying they never had smoked fish taste this good.

  21. So glad I discovered you! Your blog is fabulous. I really enjoy it and look forward to each new post. Have a wonderful. 2017.

  22. I have not seen Montreal steak seasoning in my market. I live in California. Can you tell me where to find it or provide a good subsitute?

  23. This is really good! My four year old just made it as a gift for her grandma.

    Thank-you for your recipies! I love your blog.

    • How sweet!!! I love that your four year old made this as a special gift – those are the best kind, aren’t they?! I’m glad you enjoy it! Hope you find many recipes you and that sweet four year old will enjoy! Thanks! xo

  24. It sounds good except for the cayenne and the Montreal seasoning. I do not like anything spicy…at all. My son tells me I’m a wimp and that’s ok lol. I like to taste my food and not have my mouth on fire and even the littlest amount of heat will set me off lol. I guess I’m just ultra sensitive to spice. I use a lot of Morton Nature’s Seasoning in my cooking. So I think I will substitute that for the Montreal seasoning and add a little paprika and just leave the cayenne out.

    • That sounds delicious, Kellie! If I know someone is adverse to spicy foods, I generally leave out the cayenne as well. It still tastes amazing. xo

  25. Do you use Montreal seasoning with or without salt? If without, how much would you recommend increasing the Kosher salt? Thank you. I can’t wait to try this on a slow cooker pork roast.

  26. Robyn, you are a genius. I am absolutely obsessed with this rub. I have small children so I omit the cayenne pepper, and still add the chili powder, but just a smidgen and it is out of this world. I have tried it on pork loin and chicken, and both are a hit (though I prefer the chicken if I had to pick). Making a big chicken dinner for the relatives tomorrow, and I’m so excited. Also going to try your classic buttermilk vanilla frosting tomorrow on a old fashioned apple cake. Love your recipes so much, you make me look like a culinary genius to my family LOL. Thank you!!!! Two thumbs up and a round of applause to you girl!!! ????????????????

  27. I used this rub twice on baby back ribs for a different group of people each time and it was a complete HIT each time. This will be my main rub for ribs now on.

  28. Used this on a pork roast when my mother-in-law came to visit. I’m pretty sure this is the best pulled pork I’ve ever had.
    I actually used the entire recipe for the roast that I bought. Rubbed it all over the best that I could and left the rest fall into the crockpot. Cooked on low for 8 hours and shredded. Served with the juices that were created through cooking.
    Amazing! I’ve never done a dry rub pulled pork before, but I will now!!

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