Jerry’s Texas Barbecue Rub Recipe

bbq-rub-mix

As promised, my smoker was up and running well before sunrise this morning. As I write this, 2.8 pounds of beef brisket and 3.4 pounds of Boston Butt Pork roast are transforming from “just meat” to barbecue.
(Sorry Biggles, I know Meathenge labs doesn’t consider any cut of animal to be “just meat”)

The first step in any real Texas Barbecue is the dry rub. I know that Northerners sometimes prefer a wet method and that’s just fine with me, but around here that ain’t barbecue, and we’re doing this Texas style.

This is a new rub for me. It was adapted from Jim Goode’s Beef Rub because to be honest if I’m going to try a new rub, I’m going to base it on the rub used by Houston’s #1 Pit man. The modifications made were due either to my inability to read at 4:45 am or the lack of a specific spice in my pantry.

So here we go kiddies! Step One for honest-to-Texas barbecue…


Jerry's Texas Barbecue Rub Recipe
Author: 
 
Ingredients
  • 1/4 cup fine sea salt.
  • 1 1/2 tbsp. brown sugar
  • 2 tbsp. Hungarian Paprika
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 1 1/2 tsp. died basil
  • 1 tsp. crushed dried bay leaves
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground savory
  • 3/4 tsp. dried thyme
  • 1 1/2 tsp. ground black pepper
  • 1/8 tsp ground cumin
Method
  1. Mix all ingredients together well. Store in an airtight container until used. (Makes approximately 1 cup rub)

What I would have done differently had I thought of it at the time:

It’s still too early to say, really. I’ll let you know after I’ve tried it.

Nothing.  Absolutely nothing.  This is a good rub!

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Comments

  1. Jerry says

    Peter,
    here’s hoping, mate! I’ve never used this rub before, so your guess is as good as mine, but it definitely smelled wonderful!

  2. says

    I’m following this ‘challenge’ with great interest, Jerry! Like you, I’m in the charcoal/wood camp – gas is much more convenient, but just can’t provide that flavor. Now that the weather is warm here in Memphis, we use the grill nearly every night. I’m hoping to pick up some great new tips and recipes from you!

  3. Jerry says

    Bellini,
    It was absolutely amazing! This is now officially my go-to BBQ rub for deep smoked meats. (I’m working on an asian inspired rub for lighter bodied foods like chicken, pork and fish.)

    Chef,
    Today is one of your lucky days, then! I’ll be working on getting photos of the finished products up be mid-morning or early afternoon today, followed by a week of leftover recipes from the same cuts of meat.

  4. Jerry says

    Biggles,
    Why would they? Most Sea Salt in stores around here is from Italy, at least mine’s American. (And for the record, San Francisco Bay is just the name of the brand, the fine print states that it’s salt produced from Pacific Ocean Water, so for all I know they’re making it in Alaska)

  5. says

    You’re funny. SF Bay sea salt in a Texas rub, ain’t someone gonna kick yer ass? And if I were you, I wouldn’t eat anything that came out of that bay.

    Cheers!

  6. says

    Oh poo, I know, just razzin’ ya. You know darned well if we were hanging out around the smoker and you whipped out some SF salt I’d have to tackle you or throw empty beer cans at your head.

    Salt is all over the darned map out here, even Mr. Chiparillo has his fricken Grey Salt. It corrodes the cans.

    Biggles

  7. says

    Great rub, I printed this out for my wife the other day and just had a chance to use it. I put a little cayenne in the rub to kick it up a little. Thanks

    • Jerry says

      You can make it less salty if you like, but for a long smoke the salt is needed to help both the flavor and tenderness of the meat

  8. Todd says

    Jerry, that rub looks awesome. I think I just might light up the smoker this weekend and give it a shot. BTW, love your blog.

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