Texas Barbecue Dry Rub

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Photo: Randy Mayor; Styling: Jan Gautro
Yield
About 1/3 cup (serving size: 1 teaspoon)
By Bruce Weinstein and Mark Scarbrough
May 2007
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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

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Ratings & Reviews

Marcsu's Review

Marcsu
November 03, 2013
This rub was outstanding. I rubbed both sides of my baby backs after removing the membrane and barbequed it slow and low. About 225 - 250 degrees for about 4-6 hours, turning it every hour. The ribs were succulent and tasty. Enjoy