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
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
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
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?
Most grocery stores in California carry this in the seasoning aisle. Costco sells it in bulk!
Can’t get it in Australia ????
So glad I discovered you! Your blog is fabulous. I really enjoy it and look forward to each new post. Have a wonderful. 2017.
Oh I’m so glad to hear from you Jeanette! I hope you enjoy all the recipes! Thanks so much! Happy New Year!!! xo
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.
That sounds delicious, Mike! I’m so glad you enjoyed it!
Used this dry rub on chicken wings. Fabulous!
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.
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
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.
is this the dry rub used on your pork roast recipe
I do use this dry rub frequently on my pork roast recipe.