When you’re from Texas everyone just assumes that you know how to pull every molecule of flavor from beef. The answer, of course, is a good dry rub recipe that infuses big flavor into the meat no matter what kind it is, no matter what cut it is, and no matter how you cook it. Better yet, you need a recipe that you can adapt and tweak until it’s your own signature dry rub – just tell everyone the recipe is a secret that your great great grandmother hoarsely whispered to your great grandmother with her last breath.
This is Texas. Tall tales are part of the mystique.
For this recipe you’ll need: chili powder, light brown sugar, kosher salt or some kind of fancy smoked salt is good too, ground pepper, cumin, garlic powder, smoked paprika, onion powder, lime zest, Mexican oregano, guijillo pepper, chipotle pepper, coriander, roasted cinnamon
The weather in Texas is finally starting to straighten up and act right. I mean, just about a month ago it was fighting to get over 32 degrees and yesterday it hit 91. I can handle the 91 – that’s sweet tea on the porch weather.
It also means that the grill is going to get a lot more use. We’ve got a gas grill out on the deck in back and it’s hooked to our gas line so we don’t have to worry about propane – very convenient but sometimes I really miss the flavor of wood and lighter fluid.
My dad was a Texan through and through. Never mind that he grew up on a farm in Michigan – he seemed to absorb every western themed movie he ever saw and all of those movies became who he was somehow. He was, in fact, more Texan than some of the Texans I know – big hat, boots, dark leathery tan, and that perfect John Wayne squint.
One of the things he learned to do was grill the best flavored beef that you’ve ever tasted. Oh, he’d grill chicken and shrimp and pork, too, but it was the beef that you wanted to turn into a scented candle and just burn it all the time.
His secret, if there was one besides the fact that he just did everything better than anyone else, was a homemade dry rub that he patted on the beef in a thick layer. And, when I say patted I mean like how you pat a big spider with a shoe not how you pat a baby’s butt to make it go to sleep.
Give this dry rub recipe a try and see if you don’t think Dad kinda knew what he was doing.
You Have Questions About Homemade Meat Rubs? I Have Answers!
For some reason dry rubs are an enigma to many people. So many stick with salt and pepper that when you hand them a jar of homemade dry rub you’re met with a blank look – kinda like handing a broom to a ten year old. If you’ve got questions I’ve got answers!
What Are Dry Rubs?
Dry rubs are a mixture of spices and herbs that are rubbed into meat before it’s cooked. There are as many different kinds as there are … well there’s a lot of different kinds. The best kind, in my opinion, is a good, all-purpose, homemade rub because you can tweak the recipe to make it exactly the balance of sweet and salty that you’re looking for.
How Do You Apply Dry Rub to Meat?
There’s not a lot of instruction that you need about how to use dry rub, or even when to use it. It’s great on all kinds of meats and poultries but also good on the outside of baked potatoes and corn on the cob. I’ve been known to sprinkle it on my eggs – and if you’re looking for a dry rub for ribs you’ve hit the jackpot.
Whatever kind of meat you’re putting it on the technique is the same –
- Pat the meat dry with paper towels
- Rub a little olive oil over all surfaces – I like to use a flavored olive oil
- Pat the rub on thickly with one hand and rub it in with the other – it’s called rub for a reason
- Let the meat come to room temperature, about 30 minutes
- OR wrap it in plastic wrap and refrigerate until you’re ready to use it the next day – then let it come to room temperature
Seriously, that’s it. Couldn’t be easier.
How Long Do You Leave Homemade Dry Rub on Ribs?
Ribs need a little more time than most things, I think. I like to keep that rub on them for a minimum of 8 hours but a full day ahead of time is better. Always let meat sit at room temperature before cooking, though – about 30 minutes.
What Is a Wet Rub?
A wet rub is best used when you are putting meat in a slow cooker, smoking it, or cooking it slowly using any technique. A dry rub is better for cooking on the grill, stovetop, or even roasting in the oven.
Any dry rub recipe can become a wet rub. You simply add enough of a liquid to make it a paste. It can be any consistency you want as long as it sticks to the meat. Here are some possibilities but no doubt you’ll think of more!
- Bourbon (watch this if you’re cooking over a fire)
- Fruit juice
- Worcestershire sauce
- Teriyaki sauce (watch the sodium)
- Melted butter
- Flavored oils
Just a word of caution. If you go searching for a wet rub recipe? DON’T type “wet rub” into the search box on your search engine. And please pass the brain bleach.
You May Need…
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In Texas you can get all kinds of dried chiles in the grocery stores but I’ve heard it’s not that way all over. Freshly ground chiles are SO flavorful! Guijillo (gwa-HEELO) peppers are fruity – if you can imagine a spicy raisin you’ll have it. They bring both spice and sweetness to any recipe they’re a part of.
Authentic Texas Dry Rub Recipe
This is an all purpose dry rub that you can use on just about anything. Make it according to the recipe the first time then try some variations to make it your own. I have another recipe that’s very minimalist and perfect for tri-tip steak.
Once you get your steak done – spoon some of this chimichurri sauce over the top.
If you love this recipe please give it 5 stars!
Texas Dry Rub
- 1/3 cup chili powder
- 1/3 cup light brown sugar
- ¼ cup kosher salt
- ¼ cup coarse ground pepper
- 2 tablespoons cumin
- 1-1/2 tablespoons garlic powder
- 1-1/2 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1/2 tablespoon lime zest
- 1 teaspoon Mexican oregano
- 1 teaspoon guajillo pepper, , ground...seeds removed
- ½ teaspoon chipotle pepper, ,or more to taste. ground...seeds removed
- ½ teaspoon coriander, , ground
- ½ teaspoon roasted cinnamon
- Mix all ingredients together in a bowl, breaking up any lumps of brown sugar.
- Spoon into a Mason jar or other air tight container and store in a cool, dark place.
- Stir or shake up before using.
- Pat the meat dry.
- Cover with olive oil.
- Pat on meat, covering all surfaces.
- Vigorously rub the seasoning into the meat - no need to be gentle!
- Let stand for 30 minutes at room temperature before grilling or cooking as desired.
- For large pieces of meat like roasts you can cover with plastic wrap and refrigerate overnight before cooking.
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From left to right: Baked Chicken Wings, Cocoa Dry Rub
This recipe is part of Meal Plan Monday.Let's Keep in Touch!