Jeffs Texas Style Rub Food

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JEFF'S DRY RUB



Jeff's Dry Rub image

Make and share this Jeff's Dry Rub recipe from Food.com.

Provided by adopt a greyhound

Categories     Low Cholesterol

Time 11m

Yield 10 serving(s)

Number Of Ingredients 8

2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon cayenne
1/4 cup paprika
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons pepper

Steps:

  • Mix together in a bowl.
  • Rub onto meat before grilling or smoking.

Nutrition Facts : Calories 42.1, Fat 1, SaturatedFat 0.1, Sodium 1426.6, Carbohydrate 9.2, Fiber 2.1, Sugar 5.7, Protein 1

JEFF'S BBQ BRISKET



Jeff's BBQ Brisket image

Provided by Food Network

Categories     main-dish

Time 6h10m

Yield 6 to 8 servings

Number Of Ingredients 11

4 tablespoons paprika
1 tablespoon dried marjoram
4 teaspoons granulated garlic
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dry mustard
One 4- to 6-pound brisket
3/4 cup your favorite barbeque sauce, optional

Steps:

  • In bowl, blend dry spices together to use as a rub. Moisten brisket with water. Coat the entire brisket with the spice rub. Press spices into meat with your hands. Cover and refrigerate at least 2 hours, preferably overnight.
  • Preheat a grill for indirect heat, banking coals and soaked mesquite wood chips in a circle around the sides of a grill. Set a drip pan with water in the center of the ring. Place brisket on the grill rack over the pan of water.
  • Keep cooking temperature in grill between 180 to 220 degrees F until done. Allow about 45 minutes per pound until the meat reaches an internal temperature of 160 degrees F on an instant-read thermometer, adding new coals as necessary.
  • For a sweet glaze, baste with your favorite barbeque sauce during the final 15 minutes of cooking.

TEXAS STYLE DRY RUB



Texas Style Dry Rub image

Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. :)

Provided by swissms

Categories     Southwestern U.S.

Time 5m

Yield 16 serving(s)

Number Of Ingredients 10

4 tablespoons salt
3 tablespoons paprika
2 tablespoons black pepper
2 tablespoons chili peppers
1 tablespoon celery salt
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1/2 tablespoon white pepper
1/2 tablespoon garlic powder
1/2 tablespoon dried lemon peel (zest)

Steps:

  • Mix all ingredients together. Store in air tight container until ready to use.

JEFF'S NAKED RIB RUB RECIPE - (4/5)



Jeff's NAKED RIB RUB Recipe - (4/5) image

Provided by á-166103

Number Of Ingredients 7

1 CUP DARK BROWN SUGAR
1/2 CUP PAPRIKA
2 1/2 TBS COURSE BLACK PEPPER
1-1/2 TSP CHILI POWDER
1-1/2 TBS GARLIC POWER
1 TSP CAYENNE RED PEPPER
2 TBS KOSHER SALT

Steps:

  • IN A LARGE SHALLOW DISH MEASURE,DARK BROWN SUGAR & PAPRIKA. RUN BROWN SUGAR AND PAPRIKA THROUGH BLENDER FOR LUMP FREE MIXTURE. ADD 1 DRY INGREDIENT ONE AT A TIME. USE COURSE BLACK PEPPER AN KOSHER SALT TO HAVE RIGHT TEXTURE. PUT MIXTURE IN ZIP-LOCK BAG. COATS TWO SLAB OF RIBS

TEXAS-STYLE RUB RECIPE - (3.3/5)



Texas-Style Rub Recipe - (3.3/5) image

Provided by HomeCookin

Number Of Ingredients 6

2-1 /2 TBS Coarse Black Pepper
1-1/2 tsp Chili Powder (basic commercial brand like McCormick's)
1-1/2 TBS Garlic Powder
1-1/2 TBS Onion Powder
1/2 tsp Cayenne (Red Pepper)
1 TBS Kosher Salt

Steps:

  • Combine all ingredients into a mixing bowl or even a ziptop bag and mix well before using. I like to put the finished rub into an empty shaker or spice bottle for easy sprinkling onto foods.

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