Texas Signature Steak Rub
photo by loof751
- Ready In:
- 24hrs 5mins
- 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.
Questions & Replies
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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)
Loved the wonderful combination of flavors. The recipe was scaled back to 1 serving and I had enough rub for 2 nice size rib eyes. The meat was seasoned in the morning and placed in the refrigerator until about 5:00p.m. After allowing the meat to come to room temperature DH cooked them on the outside grill. The meat was well flavored and tender. I will use this recipe again.
This is a good and flavorful grill rub! I made it just as directed, using smoked paprika. I put it on NY strip steaks and thought it was a little sweet - I think it would be terrific on a brisket or ribs. I left it on overnight and the steaks came out tender and juicy - thanks for sharing your recipe!
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This is a great rub! Have used this both for steak, pulled pork sandwiches and baby back ribs. I used turbinado sugar in placed of the granulated sugar, smoked paprika in place of regular (because I have been on a smoked paprika kick lately) and cut the cayenne down to 2 tsp because of my boys lower heat tolerance. This is a great multipurpose rub that I will continue to use again and again. I made ribs for family and friends around Thanksgiving with this rub and got rave reviews :) Thanks for sharing.