Texas barbecue gets part of its distinctive flavor from barbecue rub, a spicy mix of seasonings that is literally rubbed into the meat before it hits the smoker.
Each barbecue buff has his or her own special rub that works to enhance–not overpower–the meat on its smoky journey.
Best of the Border Dry Rub
When we were writing our Texas Barbecue guidebook, Bob Matzig and Bill Langford, members of the Del Rio Chamber of Commerce Chuck Wagon Gang. They put it to work on their Best of the Border Barbecue Brisket.
12 tablespoons salt
8 tablespoons black pepper
2 tablespoons chili powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
8 tablespoons MSG (optional)
Combine all ingredients and store in an airtight container. Use as a rub for brisket.
Makes about 2 1/4 cups
This recipe first appeared in our Texas Barbecue book.
Brisket Rub
This recipe comes from Fritz’s Capitol City Catering of Austin. When these people cook, they really cook. The following recipe makes enough rub for 21 briskets. Don’t despair, though; the leftover rub stores well.
1 cup sugar
1 cup salt
1/2 cup chili powder
1/4 cup garlic powder
1/2 cup black pepper
Combine all ingredients and store in a tightly covered container. Rub 2 1-2 tablespoons of mixture onto brisket prior to cooking.
Makes 3 1/2 cups
This recipe first appeared in our Texas Barbecue book.
Southwestern Rub
Spice up your meats with this recipe from the Texas Beef Industry Council. It yields enough to season 2 pounds of beef.
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground cumin
Combine all ingredients in a small bowl and stir well. Use to season tender beef steaks such as sirloin, T-bone, Porterhouse, tenderloin, rib eye, and top loin.
Makes about 1 tablespoon
This recipe first appeared in our Texas Barbecue book.