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.


  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