Texas Barbecue Dry Rub

Texas Barbecue Dry Rub Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Because the sugar in this sweet-savory blend can burn, it's best on meats that cook for extended times over low heat, such as brisket, ribs, or leg of lamb. Try it on spit-roasted whole turkey or chicken--or any meat cooked over indirect heat, such as brined pork chops. In cooler months, use it on meats braised in the slow cooker.

Yield:

About 1/3 cup (serving size: 1 teaspoon)

Recipe from

Nutritional Information

Calories 9
Caloriesfromfat 10 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 2 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 296 mg
Calcium 4 mg

Ingredients

2 tablespoons chili powder
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1/4 teaspoon ground red pepper

Preparation

Combine all of the ingredients. Store in an airtight container for up to 2 weeks.

Note:

Bruce Weinstein and Mark Scarbrough,

May 2007
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