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Brown Sugar Dry Rub

Dry rubs can add a lot of flavour to just about any meat you want to grill, broil or bake. This rub uses dark brown sugar for it’s heavier molasses content, which gives a richer flavour. It’s great on chicken or pork and, once made, can be stored in an airtight container for about 6 months. The trick to a great rub is to coat the meat at least an hour before cooking. Brown Sugar Dry Rub: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen. What You Need1/4 cup dark brown sugar, packed
2 tablespoons sea salt
2 tablespoons freshly ground coarse black pepper
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1-1/2 teaspoons cayenne pepper What You Do1. Mix all ingredients until well blended.
2. Rub the mixture well into chicken, pork or beef and let stand for 30 minutes to an hour at room temperature.
3. Grill, broil or roast meat as per meat recipe. Sweet Advice
  • Paprika can be sweet, hot or smoked. Try different kinds to find your preference!
  • When using this rub for barbecued chicken, grill the prepared meat on high for two minutes per side, then move the chicken away from the direct heat and cook, covered, until the chicken is done. Turn often.