Spicy Brown Sugar Dry Rub Recipe
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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.
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.
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.
I even used it on grilled veggies and we all loved it!
It’s the perfect amount of sweet meets spicy.
I hope you love it as much as we do!
Spicy Brown Sugar Dry Rub Recipe
Ingredients
- 3/4 cup packed brown sugar
- 3 tablespoon Stone House Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
Instructions
- Add all ingredients to a large bowl and mix well. Pour into an airtight container and store for up to six months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!
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!
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!
Hi Susan,
I use the spice mix from McCormick. I hope that helps!
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.
Love all the savory spices in this rub! THanks for sharing 🙂
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 !!
This is a keeper. Thanks Robyn.
Ooooh I definitely need to do this for the holidays – so cheap and easy!
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 🙂
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!
Sounds great, it’s on the list! I’ve done sweet-n-hot burgers. Had some molasses involved as well. It’s got a different dynamic. Playtime, I guess!