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.
- 3⁄4 cup paprika
- 1⁄4 cup ground black pepper
- 1⁄4 cup chili powder (like Gebhard's or homemade)
- 1⁄4 cup salt
- 1⁄4 cup sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon cayenne, ground
- Mix all ingredients together in a bowl.
- Store in a tightly covered container.
- Store in the refrigerator.
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.
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.
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!