Texas Barbecue Dry Rub

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 9
  • Calories from fat: 10%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 2g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 296mg
  • Calcium: 4mg

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

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