Lone Star Dry Rub Recipes

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LONE STAR RUB



Lone Star Rub image

A really nice tex-mex style rub by Jamie Purviance that's great on steaks. This makes enough for four good sized steaks, but I quadruple it and store it in a air-tight jar so that it's always handy.

Provided by Whipper

Categories     Tex Mex

Time 3m

Yield 7 1/2 teaspoons, 4 serving(s)

Number Of Ingredients 9

2 teaspoons kosher salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
3/4 teaspoon garlic granules (powder)
1/2 teaspoon paprika
1/2 teaspoon marjoram
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon cinnamon

Steps:

  • Add the spices to a small bowl and mix well with your fingers.
  • Rub some extra virgin olive oil onto both sides of the steaks, then evenly coat this rub onto both sides, gently rubbing it into the meat. Let the steak sit at room temperature for 15-20 minutes with this rub on before grilling over direct high heat.

Nutrition Facts : Calories 9.9, Fat 0.2, Sodium 883, Carbohydrate 2, Fiber 0.7, Sugar 0.6, Protein 0.4

COPYCAT TEXAS ROADHOUSE STEAK RUB



Copycat Texas Roadhouse Steak Rub image

Just a few simple seasonings is all you need to make the best dry steak rub recipe to compliment the amazing flavors in your chicken or steak, and tastes just like the Texas Roadhouse restaurant!

Provided by Stephanie

Categories     Main Course

Time 15m

Number Of Ingredients 9

2 teaspoons coarse kosher salt (*See Notes)
2 teaspoons brown sugar
1/4 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon black pepper

Steps:

  • Combine all ingredients in a quart-sized Ziploc bag and seal it tightly. Shake it to thoroughly combine all ingredients.
  • Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface and break down the muscle fibers, which results in a more tender meat.
  • Once the grill is nice and hot, place the steak(s) on and cook for 4-5 minutes, until it's browned and slightly charred. Flip it over and cook for the following additional time:
  • 5 minutes: Medium Rare7 minutes: Medium10 minutes: Well Done

Nutrition Facts : Calories 49 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5253 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

THE BEST DRY RUB STEAK RECIPE



The Best Dry Rub Steak Recipe image

The best dry steak rub that is loaded with flavor, juicy, and tasty. This is a copycat Longhorn Steak Recipe, that gives you that restaurant-quality steak.

Provided by Kelsey Apley

Categories     Dinner

Time 4h5m

Number Of Ingredients 10

1 tablespoon kosher salt
1 teaspoon pepper
1/4 teaspoon corn starch
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
2 teaspoon brown sugar
1/4 teaspoon garlic powder
2-4 Steaks

Steps:

  • In a bowl, you will want to put your salt, brown sugar, corn starch, garlic salt, garlic powder, onion powder, smoked paprika, chili powder, and pepper.
  • Stir the steak rub around and then add the seasoning to all sides of your steaks. You will want to apply it liberally.
  • Then place seasoned steaks in aluminum foil and cover and place in the fridge for up to 4 hours.
  • To cook steaks you will turn your pellet grill on and heat to 500 degrees.
  • Then place your steaks on the hot grill and cook 4-8 minutes per side depending on the doneness of your steak.
  • The cook time will vary depending on the thickness of your steaks. So use your best judgment.
  • This copycat Longhorn Steak rub is so easy, and a very savory rub to use on all your cuts of steak.

Nutrition Facts : ServingSize 1 g, Calories 335 kcal, Carbohydrate 5 g, Protein 58 g, Fat 41 g, SaturatedFat 16 g, Cholesterol 45 mg, Sodium 56 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 19 g

LONE STAR DRY RUB



Lone Star Dry Rub image

This recipe is adapted from Texas Home Cooking by Cheryl and Bill Jamison. Think of a dry rub as the dry form of a marinade, and the ingredients are not set in stone. Change them to suit your tastes and needs. Use on almost anything you are barbequing.

Provided by Miss Annie

Categories     Southwestern U.S.

Time 5m

Yield 2 cups

Number Of Ingredients 8

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup chili powder (like Gebhard's or homemade)
1/4 cup salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne, ground

Steps:

  • Mix all ingredients together in a bowl.
  • Store in a tightly covered container.
  • Store in the refrigerator.

THE BEST BBQ RIBS



The Best Bbq Ribs image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 9

5 pounds pork spareribs, cut into slabs
1/3 cup Lone Star Dry Rub, recipe follows
1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained
2 cups classic BBQ sauce
2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon sweet Hungarian paprika
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper

Steps:

  • Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire.
  • Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. In a gas grill, preheat on High, then adjust to Low.
  • Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.
  • Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. In a gas grill: keep the heat on Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source.
  • Lightly oil the cooking grate. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes.
  • Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.
  • Mix all the ingredients together in a bowl or a jar. Use immediately or cover and store in a cool, dry place for up to three months.
  • Yield: 1/3 cup

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LONESTARDRYRUB
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