Jeffs Texas Style Rub Food

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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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