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 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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Dry Rub Barbecue Recipe
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