Lone Star Dry Rub

READY IN: 5mins
Recipe by Miss Annie

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.

Top Review by Wing-Man

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.

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a