Prep 5 mins
Cook 24 hrs
This was the winner of the 2000 Texas Hill Country Wine and Food Festival. I rub this on steaks and leave at least overnight. You will have the most tasty and tender steak EVER! My friends won't let me serve steak any other way. Use a good cut of meat--rib eyes or NY strip.
- 1⁄2 cup brown sugar
- 1⁄4 cup granulated sugar
- 2 tablespoons dark chili powder
- 2 tablespoons paprika
- 1 tablespoon dry Mexican oregano
- 1 tablespoon dried thyme
- 1 tablespoon dry sweet basil
- 2 tablespoons dry mustard
- 1 tablespoon cayenne pepper
- 2 tablespoons garlic
- thoroghly mix all ingredients.
- Rub on steaks.
- Cover and refrigerate steaks overnight.
Made this rub as directed with one exception -- used less cayenne (may add more later if needed). The flavors are really good and yes, it does have a sweet taste, but Texas brisket and ribs are known for having a sweet-flavored dry rub. You can always use a vinegar-based mop sauce or bbq sauce, but the brown sugar really helps to tenderize the meat. I'm not sure if I would use this on a steak, but I will definitely use it on baby back ribs and smoked brisket. Made for the Football Tag, October, 2013.
I made this rub a couple weeks ago, but didn't actually use it on anything until this week. I used it on some country style ribs. I agree with a couple other reviewers that commented on how sweet it was. I, too, will use a little less sugar next time (and there will be a next time). I like the fact that I could make it ahead of time and store it in an airtight container in my cupboard. Thanks for posting. (Made for Football 2013 tag - week 2)
excellent, used a less sugar though so it had more of a kick