How to Make a Texas Style Dry Rub for BBQ Ribs or Brisket

Some people like barbecue "wet," or sopping with rich barbecue sauce. Other people like it dry, which means the meat is covered with a mix of dry ingredients called dry rub. Some recipes call for a dry rub first, then a bit of sauce. Regardless, a dry rub should enhance the flavor of any barbecue recipe. A Texas style dry rub creates the crust that identified with Texas barbecue.

Things You'll Need

• 5 tbsp. paprika
• 2 1/2 tbsp. salt
• 2 1/2 tbsp. garlic powder
• 2 1/2 tbsp. onion powder
• 3 tbsp. brown sugar
• 4 tsp. black pepper
• 3 tsp. dried parsley
• 2 tsp. cayenne pepper
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. dried oregano
• 1/2 tsp. hot chili powder

Instructions

1. In a large mixing bowl, mix all of the ingredients until they are properly blended.

2. Liberally apply the dry rub to your favorite meats. The whole meat must be coated, and the dry rub should be thoroughly rubbed into the meat.

3. Place the meat in the refrigerator for at least 1 hour.

4. Take the meat out of the refrigerator and let it stand for a minimum of 15 minutes before placing it on the grill. Store any unused dry rub in an airtight container.

Tips & Warnings

• You can store any unused dry rub in an air tight container until your next barbecue.

• If you want the dry rub to have a bit more of a kick increase the cayenne pepper by ½ to 1 teaspoon. You can always adjust any of these ingredients to suit your individual taste.

References

• The 99 Cent Chef: Texas Style Dry Rub Barbeque