Lone Star Dry Rub
"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."
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 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
directions
- Mix all ingredients together in a bowl.
- Store in a tightly covered container.
- Store in the refrigerator.
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Reviews
-
Just what the brisket ordered. I recommend rubbing liberaly then place tightly in a trash bag (new bags are sanitary) for 12 to 36 hours. Smoke fat side up @ 210F for 1 hour per pound. -
Awesome dry rub! Short prep time and esay to use. My 12 year old son loved it too. I made it with 3 x 6oz pieces of NY Strip Steak. Very tasty! Definitely will use again. -
Really nice, I wanted something to spice up my steak. I only made a little to try using smoked paprika. I will now make a whole batch to try on everything else! Thanks Miss Annie! -
I cook a lot of BBQ and have used a lot of different rubs. This is easily the best rub I have ever used. I keep some on hand always and use it for all kinds of things. Just used some mixed with butter to cook a turkey and is was AWESOME. The only rub you will ever need. -
Very tasty rub. We loved it. Will use it a lot. Thanks for posting.
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RECIPE SUBMITTED BY
Miss Annie
United States
