Texas Heat Dry Rub Barbecue Recipe

Texas Heat Dry Rub Barbecue Recipe

This Texas dry rub for beef packs the heat and is a superb rub for rib eye steak, t-bone and is a great brisket rub. Unsweetened and perfect for steak rub recipes but don't use too much because this barbecue rub recipe will burn you.

Combine all of the ingredients in a bowl.

  • ½ cup ground black pepper
  • ½ cup kosher/sea salt or 1/4 cup table salt
  • ¼ cup paprika
  • 3 tablespoons pure chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons cayenne powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon ground cumin
  • Dry Rub Barbecue Recipe

    Makes 1¾ Cups

    Sprinkle on meat and refrigerate 2 to 8 hours in a resealable food bag or sealed container.

    Dry Rub Tips

  • Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat.
  • Dry beef rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used when you need it.
  • Keep a record of the different spices and amounts of each used for future recipes.
  • When mixing and storing rubs, record the date on the container storing the rub.
  • You can freeze meat after applying a rub, just thaw and enjoy at a later time.
  • Don't reuse remaining rub after it has been in contact with meat.
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    More Great Dry Rub Recipes

    BBQ Dry Rub Basic Barbecue Dry Rub
    All-Purpose Dry Rub BBQ Ribs Rub
    Texas BBQ Rub Texas Heat Dry Rub
    Memphis Rib Rub Salt-Free Dry Rub
    Brisket BBQ Rub Prime Rib Rub

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