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
Dry the brown sugar overnight on a baking sheet on the counter and the rub will last much, much longer.
Well that is a great tip! I’ve got to try it! Thanks so much for sharing, Brian.
Robyn, I thought I’d already reviewed this awesome recipe, but I didn’t see my review so here goes. I’ve used it for YEARS & it’s always a hit with my son & his two sons. We ALL love it regardless of what I use it on & it’s unusual for all of us to even like something! 😄 I’ve used several of your recipes & they’ve all been great. Thank you so much for sharing your wonderful recipes.
I used this rub on my baby back ribs!! The best I’ve ever made! Great rub!!!
Thanks, Eric. I’m glad this worked so well for you! My family loves it on ribs, too.
We use this rub on basically all of our grilled meats now. It’s fantastic!
Thanks, Heidi, I’m so glad you like this.
We have smoked meats twice now with this Spicy Brown Sugar Dry Rub. Last week we did chicken thighs and a brisket, both turned out heavenly! This week my hubby added a little cumin to the chicken thighs and we kept the original recipe for the chicken wings. We added this to sweet peppers and mushrooms, and smoked those too! I LOVE this rub! I made extra the second time around so I can keep it on hand.
I’m so glad to hear that you have tried this rub on different meats and love it, Stephanie! I use it on different foods as well. xo
Superb, I’ve made this MANY MANY TIMES!!
Thanks, Georgina.
This is THE BEST RUB EVER!!! I use it on all meats, especially chicken. I have little kids so I omit the cayenne pepper, and is it good!!!
Thank you, Sarah! I’m so glad you love it!
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!!
I’m so glad you loved it, Tracy! What a great recipe to make when you have family over to visit. xo
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.
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!!! ????????????????
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.