Texas Signature Steak Rub

Made this rub as directed with one exception -- used less cayenne (may add more later if needed). The flavors are really good and yes, it does have a sweet taste, but Texas brisket and ribs are known for having a sweet-flavored dry rub. You can always use a vinegar-based mop sauce or bbq sauce, but the brown sugar really helps to tenderize the meat. I'm not sure if I would use this on a steak, but I will definitely use it on baby back ribs and smoked brisket. Made for the Football Tag, October, 2013.

I made this rub a couple weeks ago, but didn't actually use it on anything until this week. I used it on some country style ribs. I agree with a couple other reviewers that commented on how sweet it was. I, too, will use a little less sugar next time (and there will be a next time). I like the fact that I could make it ahead of time and store it in an airtight container in my cupboard. Thanks for posting. (Made for Football 2013 tag - week 2)

excellent, used a less sugar though so it had more of a kick

Loved the wonderful combination of flavors. The recipe was scaled back to 1 serving and I had enough rub for 2 nice size rib eyes. The meat was seasoned in the morning and placed in the refrigerator until about 5:00p.m. After allowing the meat to come to room temperature DH cooked them on the outside grill. The meat was well flavored and tender. I will use this recipe again.

This is a good and flavorful grill rub! I made it just as directed, using smoked paprika. I put it on NY strip steaks and thought it was a little sweet - I think it would be terrific on a brisket or ribs. I left it on overnight and the steaks came out tender and juicy - thanks for sharing your recipe!