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Sometimes I think I should have been raised in Texas, because I have a strong love for their style of barbecue. I love my barbecue to be sweet with a little heat, which is exactly what Texas Style dry rub mixes and sauces do best! If you’re not doing your BBQ this way you’re missing out!
Texas Style Dry Rub For BBQs. Perfect for Chicken, Pork or Beef! #BBQ #Rub #Spice
Texas Style Dry Rub For BBQs. Perfect for Chicken, Pork or Beef! #BBQ #Rub #Spice

I often find myself watching BBQ Pitmasters on TV and find myself obsessed with barbecuing the way they do it. Low and slow, experimenting with different wood chips, and rubs, getting a smoke ring, etc. Unfortunately, living in an apartment makes my smoker dreams just that, but I’ll always try to sneak in some smoker chips in the grill when I can, along with this rub.; which grilled and smoked meats perfectly!

Texas Style Dry Rub For BBQs. Perfect for Chicken, Pork or Beef! #BBQ #Rub #Spice

This is very similar to the rub I used in my Rib Recipe, but I’ve made a couple additions of onion powder and a little cayenne to add some heat to the rub. It has a familiar “barbecue” smell to the rub coming form the brown sugar and chili powder. When you taste it it has a sweet start and finishes with some heat on the tongue that really gives anything you throw on the grill amazing flavor!

Texas Style Dry Rub For BBQs. Perfect for Chicken, Pork or Beef! #BBQ #Rub #Spice

If you’ve never used a dry rub before, you’re not actually “rubbing” the spice into your meat. Normally you’ll want to make sure you just have a generous coating of the rub all over the meat that you’re grilling up. I definitely recommend saving any larger spice containers that you have from the store, or you can always buy new ones. It definitely helps keeping wasting any of this delicious rub to a minimum!

Texas Style Dry Rub For BBQs. Perfect for Chicken, Pork or Beef! #BBQ #Rub #Spice

Prep

One thing you’ll notice is the brown sugar will need to get broken down. make sure you don’t leave any clumps in the spic so that you can a nice even flavor across your meat. It takes a little extra time but i’ll break down the clumps with a fork as I’m mixing the spice together, or you can throw it in a blender and pulse for a few seconds to break it down and mix evenly!

Enough Talk. More Rock

On To The Recipe

 

 

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