This Texas dry rub is essentially a classic combination of spices designed to set you up for perfect seasoning every time. Apply liberally to chops, chicken, steak destined for beef fajitas, and ribs before grilling.–Angie Zoobkoff

Texas Dry Rub

Texas Dry Rub

5 / 2 votes
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.
David Leite
Servings28 Tablespoon Servings (makes 1 2/3 cups)
Calories22 kcal
Prep Time5 minutes
Total Time5 minutes


  • 1/4 cup table salt
  • 1/4 cup ancho chile powder
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1/4 cup seasoned salt
  • 1/4 cup ground black pepper
  • 2 tablespoons paprika


  • 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.
Texas BBQ Cookbook

Adapted From

Texas BBQ

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Serving: 1 portionCalories: 22 kcalCarbohydrates: 5 gProtein: 1 gFat: 0.4 gSaturated Fat: 0.1 gMonounsaturated Fat: 0.1 gSodium: 2058 mgFiber: 2 gSugar: 0.3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe © 2017 The Editors of Southern Living. Photo © 2017 Time Inc. Food Studios. All rights reserved.

Recipe Testers’ Reviews

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!).

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.

This Texas dry rub was easy to make and gave the flank steak a flavorful southwestern flavor. I will definitely be using the extra seasoning that I made. For the chile powder, I was unable to find ancho chile powder, so I used a packet of dried chile powder from the produce section of the grocery store called El Guapo New Mexico Chile Powder.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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    1. Bkhuna, you can use a store-bought seasoned salt, or make your own. There are many recipes available online, and most consist of salt, black pepper, garlic powder, onion powder, and cayenne or chili powder.

      1. It was a rhetorical question. I’m wondering why not not just add the ingredients into the recipe list?

        1. Ah, I see, Bkhuna. This was actually a component of another recipe, and there wasn’t a specific combination of spices offered for the seasoned salt. Like other spices, many people just keep a jar of seasoned salt on hand. It’s definitely something we can work on developing though!