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Texas Barbecue Dry Rub

Photo: Randy Mayor; Styling: Jan Gautro
Yield About 1/3 cup (serving size: 1 teaspoon)
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.

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

Nutrition 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

How to Make It

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