Texas Style Dry Rub

swissms's Note:

Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. :)

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 4 tablespoons salt
• 3 tablespoons paprika
• 2 tablespoons black pepper
• 2 tablespoons chili peppers
• 1 tablespoon celery salt
• 1 tablespoon cayenne pepper
• 1 tablespoon dry mustard
• 1/2 tablespoon white pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon dried lemon peel (zest)

Directions:

1. Mix all ingredients together. Store in air tight container until ready to use.

Reviews

[Annacia]

After mixing all of the "chunky" ingredients I ground them in my small pepper mill to make a smoother rub. This rub has some warming power but it's not overwhelming. I love the heat, the mustard and lemon. The problem for me is the salt, I find it to be way to much for my taste but I thought that with everything else it might be needed so I made it as directed. I'm used to lower salt so this could well be a factor and other might find it perfect but was surprised that with all of the peppers and chili flakes that the first and strongest taste was salt. Think I'll try it in a meat loaf, if anything will tame that salt it will be a meatloaf :D. I'm glad I tried this and I would make it again with no salt and then just add what I want for whatever I'm using it with at the time.