Name: Homemade Texas BBQ Rub recipe
Ingredients: Coarse Kosher Salt (1/2 cup / 120g): The backbone of any good rub. Kosher salt (like Diamond Crystal or Morton Coarse Kosher Salt) has larger crystals that adhere well to meat and dissolve slowly, seasoning deeply. Avoid fine table salt, as it’s much saltier by volume and can lead to over-salting.; Coarse Ground Black Pepper (1/2 cup / 60g): Freshly ground 16-mesh “butcher grind” pepper is ideal for authentic Texas flavor, providing a robust, peppery bite and texture. If you can’t find 16-mesh, use the coarsest ground black pepper you can find.; Smoked Paprika (1/4 cup / 30g): Adds a deep red color to the bark and a wonderful smoky flavor, even if you’re not using a smoker. Sweet or hot smoked paprika can be used depending on your preference.; Garlic Powder (2 tablespoons / 18g): Provides a savory, aromatic depth. Ensure it’s garlic powder, not garlic salt.; Onion Powder (2 tablespoons / 18g): Complements the garlic powder with a subtle, sweetish onion flavor that rounds out the savory profile.; Chili Powder (American) (2 tablespoons / 16g): Adds a mild warmth, complexity, and characteristic reddish-brown hue. American chili powder is a blend of spices, not pure ground chilies.; Cayenne Pepper (1 teaspoon to 1 tablespoon / 2-6g, adjust to taste): For a touch of heat. Start with less if you’re sensitive to spice; you can always add more. For a truly mild rub, you can omit it.; Brown Sugar (2 tablespoons / 25g, optional but recommended for pork/chicken): While not always traditional in pure Texas beef rubs, a little brown sugar aids in caramelization and bark formation, especially for pork ribs or chicken. For beef brisket, many purists omit sugar. Use light or dark brown sugar.; Ground Cumin (1 teaspoon / 2g, optional): Adds a subtle earthy, warm note that complements the other spices well, though not strictly traditional in all Texas styles.

Ingredients

- Coarse Kosher Salt (1/2 cup / 120g): The backbone of any good rub. Kosher salt (like Diamond Crystal or Morton Coarse Kosher Salt) has larger crystals that adhere well to meat and dissolve slowly, seasoning deeply. Avoid fine table salt, as it’s much saltier by volume and can lead to over-salting.

- Coarse Ground Black Pepper (1/2 cup / 60g): Freshly ground 16-mesh “butcher grind” pepper is ideal for authentic Texas flavor, providing a robust, peppery bite and texture. If you can’t find 16-mesh, use the coarsest ground black pepper you can find.

- Smoked Paprika (1/4 cup / 30g): Adds a deep red color to the bark and a wonderful smoky flavor, even if you’re not using a smoker. Sweet or hot smoked paprika can be used depending on your preference.

- Garlic Powder (2 tablespoons / 18g): Provides a savory, aromatic depth. Ensure it’s garlic powder, not garlic salt.

- Onion Powder (2 tablespoons / 18g): Complements the garlic powder with a subtle, sweetish onion flavor that rounds out the savory profile.

- Chili Powder (American) (2 tablespoons / 16g): Adds a mild warmth, complexity, and characteristic reddish-brown hue. American chili powder is a blend of spices, not pure ground chilies.

- Cayenne Pepper (1 teaspoon to 1 tablespoon / 2-6g, adjust to taste): For a touch of heat. Start with less if you’re sensitive to spice; you can always add more. For a truly mild rub, you can omit it.

- Brown Sugar (2 tablespoons / 25g, optional but recommended for pork/chicken): While not always traditional in pure Texas beef rubs, a little brown sugar aids in caramelization and bark formation, especially for pork ribs or chicken. For beef brisket, many purists omit sugar. Use light or dark brown sugar.

- Ground Cumin (1 teaspoon / 2g, optional): Adds a subtle earthy, warm note that complements the other spices well, though not strictly traditional in all Texas styles.

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Instructions

1. Gather Your Spices: Measure out all your ingredients accurately. Using fresh, good-quality spices will make a noticeable difference in the final flavor of your rub.

1. Combine Ingredients: In a medium-sized bowl, combine the coarse kosher salt, coarse ground black pepper, smoked paprika, garlic powder, onion powder, chili powder, and cayenne pepper. If you’re using the optional brown sugar and/or ground cumin, add them now.

1. Mix Thoroughly: Whisk all the ingredients together until they are very well combined and the color is uniform. If using brown sugar, make sure to break up any clumps so it distributes evenly throughout the mixture.

1. Check for Clumps (Optional Sift): If your spices (especially brown sugar, garlic powder, or onion powder) are prone to clumping, you can sift the mixture through a coarse sieve to ensure a fine, even consistency. This isn’t always necessary but can improve the texture.

1. Store for Later Use: Transfer the finished rub into an airtight container. A glass jar with a tight-fitting lid works best. Label it with the name and date it was made.

Nutrition

Serving Size: one normal portion
Calories: 10-20