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Texas-style barbecue rub
This is a mustard-based rub for beef or pork. It’s not Tex-Mex spicy, rather it’s got a nice peppercorny bite to it. It works best for large cuts of meat that are barbecued with smoke for a few hours. We used hickory smoke.
ingredients
- 1 1/2 Tbsp sea salt (or kosher salt – anything non-iodized)
- 2 Tbsp mixed peppercorns (eg green/white/black/red), medium-coarse grind
- 2 Tbsp garlic powder (not garlic salt)
- 4 Tbsp brown sugar
- 2 Tbsp Colman’s mustard (or other dry mustard)
- 1 Tbsp Hungarian paprika
- 1 Tbsp ground cumin seed
The above amounts were for a 4-lb pork loin. Adjust the amounts in the same proportions if you use more meat.
about mark beadles
I write the things you read here. Polymath renaissance redneck. I build software, stories, and young men. More...on the desk
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