How to Cook Texas Dry Rub Delicious

Tasty, Fresh, Healthy and Succulent.

Texas Dry Rub. A typical dry rub starts with brown sugar, granulated white sugar, or turbinado sugar and salt. After that, you can decide which dried spices and herbs to use. A wet rub contains liquid, usually oil or water, and often gets a little sweetness from molasses, honey, or other liquid sugar.

Create all people, cooking is indeed things which is quite simple. Besides they are indeed like cooking and have will cooking that is quite, they are also smart in mixing each dish so that it becomes dish luscious. But there are those who cannot be able to cook, so they must learn and see recipes that are cushy to follow.

Texas Dry Rub Most BBQ joints in Texas will take their rub recipes to the grave. This particular recipe is for a sweet rub, meaning it includes. This all-purpose dry rub brings real Texas flavor to almost any kind of meat, poultry, game, or fish.

You can make Texas Dry Rub use 7 ingredients and 1 the steps. Here guides how you cook it.

The main ingredient Texas Dry Rub as follows:

  1. You need 1/2 cup of chili powder.
  2. You need 1/2 cup of brown sugar.
  3. You need 1/2 cup of salt.
  4. You need 1/2 cup of fresh ground pepper.
  5. You need 1/4 cup of dry mustard.
  6. You need 1/4 cup of ground cumin.
  7. Prepare of ground red pepper.

The smoked paprika and roasted cinnamon add wood fired flavor, the dried peppers add heat, and the lime brightens the whole thing up. Perfect For beef, but good an anything. I always double or triple this recipe. Then I created this this Texas-style dry rub, and it compliments grilled and smoked meats perfectly!

Instructions Texas Dry Rub

  1. Mix together..

It's definitely my go to BBQ rub - I highly recommend it for smoked pulled chicken. This is very similar to the dry rub I used in my Rib Recipe (See Texas Style Ribs, Habanero Apricot Ribs or my latest Slow Grilled Baby Back Ribs ). Because the sugar in this sweet-savory blend can burn, it's best on meats that cook for extended times over low heat, such as brisket, ribs, or leg of lamb. Try it on spit-roasted whole turkey or chicken--or any meat cooked over indirect heat, such as brined pork chops. In cooler months, use it on meats braised in the slow cooker.