Total Time
Prep 5 mins
Cook 0 mins

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.

Ingredients Nutrition


  1. Mix all ingredients together in a bowl.
  2. Store in a tightly covered container.
  3. Store in the refrigerator.
Most Helpful

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.

Wing-Man July 30, 2005

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.

Chef Remy #186273 February 28, 2010

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!

Doughy August 04, 2009