Brown Sugar BBQ Rub

Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my favorite rub to use when I smoke meats. I threw it together to use on smoked pork butt, but it also works really well on chicken and ribs. Apply liberally to meat and let sit overnight for best flavor. The brown sugar helps make a nice bark. Makes enough to cover two 8-pound pork butts or 6 racks of ribs.

By France C

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Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
10
Yield:
2 /3 cup
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.

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Nutrition Facts

Per Serving:
36 calories; protein 0.7g; carbohydrates 8.1g; fat 0.6g; sodium 473.3mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

stephb5
Rating: 5 stars
12/28/2019
Great rub. Made the full recipe with the scored pork butt prepared mustard and rub. Smoked for 11 hours with applewood and the taste was great. I'm not a big fan of the "bark." I know this is sacrilege for bbq but it usually tastes burnt to me. The bark on this pork butt had a wonderful depth of flavor. It had a sweeter taste without the deep char flavor. It really added to the taste of the pulled pork. Recipe note: used paprika not smoked paprika Read More
Helpful
(1)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
stephb5
Rating: 5 stars
12/28/2019
Great rub. Made the full recipe with the scored pork butt prepared mustard and rub. Smoked for 11 hours with applewood and the taste was great. I'm not a big fan of the "bark." I know this is sacrilege for bbq but it usually tastes burnt to me. The bark on this pork butt had a wonderful depth of flavor. It had a sweeter taste without the deep char flavor. It really added to the taste of the pulled pork. Recipe note: used paprika not smoked paprika Read More
Helpful
(1)
William McCann
Rating: 5 stars
06/23/2021
This recipe is great but I did make some of my own changes the second time around. I substituted regular paprika for the smoked and used some smoked pink Himalayan salt instead. I also used fresh ground peppercorn medley and replaced the cayenne with 1/4 tsp of ground ghost pepper. Read More
Soup Loving Nicole
Allstar
Rating: 5 stars
03/26/2020
Excellent rub for any meat you are smoking. I halved the recipe because I only had half rack of St. Louis ribs to smoke. They had the perfect balance of smokiness and sweet thanks to the smoked paprika and brown sugar. The sight of the bark made my mouth water and first bite in did not disappoint Only doing half rack of ribs I had some leftover so I ran out and grabbed a pork butt and 2 cornish hens. Perfection on those as well. 5 star rub and one I will definitely use again. Brisket is next and I cannot wait to fire up the smoker again! Read More
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Rosalie Corrado
Rating: 5 stars
06/05/2020
Used this rub on my first time making ribs and it was simply delicious!.......Can’t wait to try it on other meats! Read More
Lorraine Cyr
Rating: 5 stars
10/28/2020
I omitted the cayenne. I have a family of wimps. everyone loved the ribs! Read More
Vanessa Little
Rating: 5 stars
11/08/2020
This recipe is a godsend! I omit the cayenne since I am wimpy but I’ve used it on chicken, pork & steak. I always have a batch of this spice mix on hand to sprinkle on veggies, homemade cheese crisps or anything else that needs a dash of flavor. This recipe delivers & I simply cannot thank you enough for sharing this. It is truly life changing. Read More
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