Brown Sugar Dry Rub

Products Used


  • 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.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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