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Texas Dry Rub

Course: This-That
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Texas Dry Rub is incredibly versatile and can be used on virtually any type of meat. Popular choices include: Beef: Brisket, ribs, steaks, and tenderloins. Pork: Pork loin, ribs, shoulder, and chops.

Ingredients

  • ½ cup chili powder
  • ½ cup brown sugar
  • ½ cup salt
  • ½ cup black pepper
  • ¼ cup dry mustard
  • ¼ cup ground cumin

Instructions

  • Combine all ingredients. I use my glass jar storage container. I use a clean jar each time to prevent cross contamination. You can adjust the size of your container making larger or small batches based on your family’s tastes.

Notes

To maintain flavor and prevent spoilage, store dry rubs properly: Keep in airtight containers in a cool, dark place. Shelf life for homemade rubs is about 3-6 months.
 
Recommend storage in glass jars with seal lids. 

Nutrition - See Recipe Post for Nutrition Disclaimer

Calories: 1429.1kcal | Carbohydrates: 277.3g | Protein: 47g | Fat: 45.2g | Saturated Fat: 6.1g | Polyunsaturated Fat: 15.7g | Monounsaturated Fat: 20g | Sodium: 58684.6mg | Potassium: 5325mg | Fiber: 81.1g | Sugar: 119.4g | Vitamin A: 36482.1IU | Vitamin C: 7.6mg | Calcium: 1674.5mg | Iron: 75.3mg