Texas Barbecue Dry Rub Recipes

TEXAS BBQ RUB

Steps:

• Whisk sugar, black pepper, paprika, monosodium glutamate, and salt together in a bowl. Store in an airtight container.

TEXAS BARBECUE DRY RUB

Steps:

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

BEST BBQ RUB IN TEXAS

Steps:

• In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.

AUTHENTIC TEXAS-STYLE BRISKET DRY RUB RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, whisk together paprika, salt, garlic powder, onion powder, black pepper, dried parsley, cayenne pepper, cumin, coriander, hot chili powder, oregano, and if desired, the brown sugar until thoroughly mixed.
• Pat the brisket dry on all sides using paper towels.
• With a spoon, sprinkle the rub liberally onto the meat. Simultaneously press it in and rub it with your fingertips until it adheres to the entire surface.
• Turn the meat and repeat on all sides. Let the brisket sit for up to 24 hours, refrigerated, or cook immediately according to your recipe.

TEXAS DRY RUB

Steps:

• Mix all ingredients in a bowl.
• Store in a air tight jar.

BASIC BARBECUE DRY RUB

Steps:

• Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

THE BEST TEXAS BRISKET RUB

Steps:

• Firstly, you're going to pick your brisket. Emphasis on PICK.
• The three options for good meat is Prime, Choice, and Select.
• It's good to remember that, depending on the fat to meat ratio, the brisket will shrink some during cooking.
• Try to opt for beef briskets that are well marbled, so the flavor and juices from the melting fat absorbs evenly.
• You won't have to hassle with uneven chops, and the raw fat will keep the meat moist.
• Choose your dry rub ingredients from the selection above - Texas-Style, Traditional, or Chuck Wagon.
• Mix the ingredients together in a plastic container or a medium bowl​ (each recipe is suitable for a brisket between 5-10 lbs.)
• Scatter the mixture over the meat, using a spatula to pack into the meat. Cooking time may vary.
• While not ideal for rugged meats, it comes in handy for those rainy days you didn't bank on, when you've got your meat thawed and in danger of spoiling.
• Begin with a 350 degree oven, and cook time until your meat is savory and brown.
• Safely wrap your brisket in foil, and stow away in a 150 degree oven or roaster until ready to serve.