Texas Style Dry BBQ Rub: Sweet Start, Fiery Finish
If you ask me, I should have been raised in Texas—and not just because of the hats and boots! I’ve got a serious soft spot for Texas-style barbecue. There’s just something about the way it’s sweet at first bite, with a whisper of heat at the end. If you haven’t tried BBQ this way, you’re definitely missing out!
Whether you’re binging BBQ Pit-masters (guilty!) or just dreaming of slow-cooked perfection, you know a killer rub is where it all starts. And after plenty of trial and error (plus some quality time scavenging for smoker chips on my apartment balcony), I’ve landed on my go-to Texas Style Dry BBQ Rub recipe. This stuff is magic for chicken, pork, or beef. Seriously—smoked pulled chicken with this rub? Life-changing.
Why You’ll Love This Rub
This rub is super versatile. It’s inspired by the classics you’ll find slathered on Texas ribs, with a few tweaks to guarantee plenty of flavor and complexity. The brown sugar and chili powder lay down that “classic BBQ” aroma, while a dash of cayenne leaves a satisfying tingle. You get a sweet start and a lil’ heat on the back end, which brings anything off the grill to life.
Want pro tips? Here goes:
- Don’t actually rub it hard into your meat—just pat it liberally all over before grilling or smoking.
- Save empty spice containers for easy storage. No wasting a drop of flavor!
- Break up clumps with a fork (or give it a quick whirl in the food processor).
Let’s get you grilling:
Texas Style Dry BBQ Rub Recipe
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 Cup (enough for several racks of ribs or large cuts)
Ingredients
- 1/3 cup chili powder
- 1/3 cup golden brown sugar, packed
- 1/4 cup salt
- 1/4 cup ground black pepper
- 2 tbsp ground mustard
- 2 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp ground cayenne pepper
Directions
- Add Everything to a Container:
Dump all your spices into a mixing bowl or storage container. - Mix It Up:
Mix well! Use a fork to break down the brown sugar and keep things fluffy and even.Pro Tip: If it’s clumpy, pulse for a few seconds in a food processor. - Store and Use:
Transfer to an empty spice container or a mason jar.
Shake on beef, poultry, or pork—fire up that grill!