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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.
- 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!