Texas Heat Dry Rub Barbecue Recipe
Texas Heat Dry Rub Barbecue Recipe
This Texas dry rub for beef packs the heat and is a superb rub for rib eye steak, t-bone and is a great brisket rub. Unsweetened and perfect for steak rub recipes but don't use too much because this barbecue rub recipe will burn you. This dry rub also works well with pork, chicken, duck and seafood.
Ingredients
½ cup ground black pepper
½ cup kosher/sea salt or 1/4 cup table salt
¼ cup paprika
3 tablespoons pure chili powder
2 tablespoons garlic powder
2 tablespoons cayenne powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon ground cumin
Instructions For
Dry Rub Barbecue Recipe
Makes 1¾ Cups
Combine all of the ingredients in a bowl. Sprinkle on meat and very lightly message into meat and refrigerate 2 to 8 hours in a resealable food bag or sealed container.
Dry Rub Tips
Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat.
Dry beef rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used when you need it.
Keep a record of the different spices and amounts of each used for future recipes.
When mixing and storing rubs, record the date on the container storing the rub.
You can freeze meat after applying a rub, just thaw and enjoy at a later time.
Don't reuse remaining rub after it has been in contact with meat.Use fresh spices. You won't get the best dry rub using stale spices. Buy spices in small quantities and try to use them up in 6 to 12 months.Spices should have a strong aroma, if it doesn't have a smell throw it out, the spice is properly useless.Thin cuts of single serve portions of meat let the dry rub marinate 30 to 60 minutes before cooking. Thicker cuts like steak and chops 1 to 3 hours before cooking. Large or tough cuts of meat such as ribs, briskets or pork shoulders let the dry rub marinate 4 to 24 hours or more before cooking.
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