This Texas dry rub recipe is a snap to put together and complements almost anything that fits on a grill. It’s so spectacular that you might want to think about making extra.
Texas Dry Rub
Ingredients
Directions
In a small bowl, stir together all the ingredients until well blended. Store the Texas dry rub in an airtight container at room temperature for up to several months.
Recipe Testers' Reviews
This Texas dry rub was easy to throw together, using ingredients that I keep in my spice drawer. I don’t normally like onion and garlic powder as I find that they can have a metallic taste; however, I always have them because most rubs seem to call for them. The only ingredient that some folks might not have would be the ancho chile powder, but these days that seems to be easy to find. I keep a collection of different chile powders which I buy at a bulk store that I like to shop at or I buy them at Mexican markets. They are also available online, so I would recommend folks keep some on hand for recipes like this one.
HUNGRY FOR MORE?
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Jenny Latreille
This Texas dry rub came together quickly and easily and made enough for a few more uses in addition to the fajitas. I don’t use seasoned salt so instead of buying any I just made my own (thanks, Internet!).