Texas Barbecue Dry Rub

By tonyglib

Because the sugar in this sweet-savory blend can burn, it's best on meats that cook for extended times over low heat, such as brisket, ribs, or leg of lamb. Try it on spit-roasted whole turkey or chicken--or any meat cooked over indirect heat, such as brined pork chops. In cooler months, use it on meats braised in the slow cooker.


Yield: About 1/3 cup (serving size: 1 teaspoon

Ingredients

• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper

Preparation

Step 1

Combine all of the ingredients. Store in an airtight container for up to 2 weeks.