This Texas dry rub recipe has just the right blend of seasoning for bbq ribs, chicken, even flank steak for fajitas.
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 fajitas, and ribs before grilling.–Angie Zoobkoff
Texas Dry Rub
- Quick Glance
- 5 M
- 5 M
- Makes 1 2/3 cups
- 1/4 cup table salt (48 g)
- 1/4 cup ancho chile powder (32 g)
- 1/4 cup garlic powder (39 g)
- 1/4 cup onion powder (28 g)
- 1/4 cup seasoned salt (28 g)
- 1/4 cup ground black pepper (28 g)
- 2 tablespoons paprika (14 g)
- 1. 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 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.