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Brown Sugar Dry Rub
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Brown Sugar Dry Rub
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A great addition to pork or chicken, simple to whip up and no need for a trip to the grocery store.  Warning – this rub offers a kick!

Prep time
2 cups
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Brown Sugar Dry Rub
Light Brown Sugar
Prep time :
Yield :
2 cups


  • 1/4 cup kosher salt, finely ground
  • 1/4 cup Imperial Sugar Light Brown Sugar
  • 1/2 cup paprika
  • 3 tablespoons mustard powder
  • 1/4 cup chili powder
  • 5 tablespoons ground cumin
  • 2 tablespoons ground black pepper
  • 1/4 cup granulated garlic
  • 2 tablespoons onion powder
  • 2 tablespoons cayenne


  1. Mix all ingredients in a medium bowl until well combined.
  2. Pat pork or chicken dry. Sprinkle rub generously over meat making sure all sides are coated.
  3. Cover with plastic wrap and store in the refrigerator for one hour up to 24 hours.
  4. Remove meat from refrigerator 15 minutes prior to cooking.
  5. Rub can be stored in an airtight container until ready to use.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Brown Sugar Dry Rub recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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