Recipes by flavor

Brown Sugar Rub Recipes

Three practical ways to put this blend to work. Tap a card to open ingredients and directions.

Tomahawk Jim'sCaramelized Brown Sugar Pork ChopsAdd your finished-dish photo later

Skillet favorite

Caramelized Brown Sugar Pork Chops

A fast pan-seared dinner with a glossy sweet-savory crust.

Time25 minutesMakes4 servings
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Ingredients

  • 4 bone-in pork chops
  • 2 tbsp Brown Sugar Rub
  • 1 tbsp neutral oil
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar

Directions

  1. Pat the chops dry and coat both sides with the rub.
  2. Heat oil in a heavy skillet over medium-high heat. Sear 3 to 4 minutes per side.
  3. Add butter and vinegar, then spoon the glaze over the chops for 1 minute.
  4. Cook to 145°F and rest 5 minutes before serving.
Tomahawk Jim'sSticky BBQ Chicken ThighsAdd your finished-dish photo later

Oven or grill

Sticky BBQ Chicken Thighs

High heat sets the rub into a caramelized crust; sauce goes on at the end so it does not burn.

Time45 minutesMakes4 servings
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Ingredients

  • 8 bone-in chicken thighs
  • 2½ tbsp Brown Sugar Rub
  • 1 tbsp oil
  • ½ cup barbecue sauce

Directions

  1. Heat the oven to 425°F or prepare a medium-high grill.
  2. Coat the thighs with oil and Brown Sugar Rub.
  3. Cook for about 35 minutes, turning once on the grill if needed.
  4. Brush with sauce for the final 5 minutes. Cook chicken to at least 165°F; thighs are best around 175°F.
Tomahawk Jim'sSweet-Glazed SalmonAdd your finished-dish photo later

Weeknight seafood

Sweet-Glazed Salmon

Dijon helps the rub cling while the brown sugar builds a quick glaze.

Time20 minutesMakes4 servings
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Ingredients

  • 4 salmon fillets
  • 1½ tbsp Brown Sugar Rub
  • 1 tsp Dijon mustard
  • 1 tsp olive oil
  • Lemon wedges

Directions

  1. Heat the oven to 400°F. Place salmon on a lined sheet pan.
  2. Brush with Dijon and oil, then season evenly with the rub.
  3. Bake 10 to 12 minutes, until the center flakes easily and reaches 145°F.
  4. Finish with fresh lemon.
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