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Best BBQ Rub in Texas
SUBMITTED BY:
HOLLYKH
"An old family recipe, this is the best BBQ rub in TEXAS! Rub into beef at least 2 hours before cooking. Great for brisket."
RECIPE RATING:
Read Reviews
(12)
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PREP TIME
15 Min
READY IN
15 Min
Original recipe yield 3 cups
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (16 ounce) bottle seasoning salt
1/4 cup paprika
2/3 cup chili powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons ground dry mustard
1 teaspoon ground cloves
1 teaspoon dry mesquite flavored seasoning mix
2 tablespoons garlic salt
1 tablespoon black pepper
1 cup packed brown sugar
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DIRECTIONS
In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.
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REVIEWS
Reviewed on Jun. 12, 2006 by
VJGUNKEL59
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VJGUNKEL59
Jun. 12, 2006
I hate to disagree with so many people, but I made this mix because of all the positive reviews and was so disapointed! I was smoking a beef brisket, a pork roast, and some chicken and used this mix on all three. WAAAAAAAAY too salty!!! I am not watching my salt intake, or on a salt free diet but I felt like Lot's wife after eating this meat seasoned with this rub. Recipe calls for 16 ounces of salt seasoning (I used Lawreys) and truly believe if I had cut that in half, it would still be way too salty. We didn't even taste any of the other seasonings. so sorry to give a negative review but I fixed it according to measurements.
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27 users found this review helpful
I hate to disagree with so many people, but I made this mix because of all the positive...
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Reviewed on Jan. 25, 2004 by AUTUMN27
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AUTUMN27
Jan. 25, 2004
My only complaint with this rub is it made soooo much, which is okay because you can keep it for later use. It gave a very good flavor to my brisket.
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17 users found this review helpful
My only complaint with this rub is it made soooo much, which is okay because you can keep it...
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Reviewed on Jan. 25, 2004 by DCURTIS
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DCURTIS
Jan. 25, 2004
Prepared BBQ beef for a family function and all raved about the beef. It was very easy to prepare and we slow cooked the beef (20lbs)for nearly 24 hours.
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13 users found this review helpful
Prepared BBQ beef for a family function and all raved about the beef. It was very easy to...
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Reviewed on Jan. 25, 2004 by
DREADNAUGHT33
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DREADNAUGHT33
Jan. 25, 2004
This is an excellent rub. I take a massive beef brisket, rub it down good, pour a couple of jars of barbeque concentrate over it, wrap it in foil and let it sit for about 2 hours before slow smoking it at 250 degrees for 16-24 hrs. The tenderness and the subtle spices in the rub are indescribable. Highly recommended, though it does make a LOT of rub (save in a container and use later, still good).
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11 users found this review helpful
This is an excellent rub. I take a massive beef brisket, rub it down good, pour a couple of...
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Reviewed on Jan. 25, 2004 by KINDLEBEARD
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KINDLEBEARD
Jan. 25, 2004
Greatest way to flavor ribs I have ever used. I precooked the ribs with this rub and used an off the shelf plain BBQ sauce. They were still as good or better than any rib at a summer cook-off.
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10 users found this review helpful
Greatest way to flavor ribs I have ever used. I precooked the ribs with this rub and used an...
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Reviewed on Jan. 25, 2004 by
Heather
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Heather
Jan. 25, 2004
We used this rub on an 8 lb brisket and it had a lot of flavor. Next time, I'll scale the recipe down a bit since we had a lot of extra and maybe cut down on the salts a bit more. Thanks for the recipe!
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8 users found this review helpful
We used this rub on an 8 lb brisket and it had a lot of flavor. Next time, I'll scale the...
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Reviewed on Oct. 16, 2005 by
Breeze
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Breeze
Oct. 16, 2005
We were in charge of making/smoking the brisket for my dad's 65th birthday party. I made this up, exactly to recipe, on Tuesday. Placed in an airtight container. Rubbed on 12 lbs. brisket on Thursday morning. Put brisket in smoker Saturday evening, took it out 12 hours later, today (Sunday), and it was out of this world!!!!! Many, many compliments on the meat. The brisket was 12 lbs and we still had tons leftover. Would recommend this recipe. Thanks!
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7 users found this review helpful
We were in charge of making/smoking the brisket for my dad's 65th birthday party. I made this...
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Reviewed on Jan. 25, 2004 by
TexasStyle
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TexasStyle
Jan. 25, 2004
Very good
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7 users found this review helpful
Very good
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Reviewed on Jan. 25, 2004 by
TRIPLEJ28
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TRIPLEJ28
Jan. 25, 2004
Great flavors, not too sweet, but enough spice. I "marinated" some pork country ribs overnight with the rub. Grilled them in foil with a little water for several hours. The last 20 minutes, coked them straight on the grill, brushing good store-bought barbeque sauce on the last few minutes on each side. Got rants and raves, and I never cook ribs. Want to try this on a tri-tip next!
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7 users found this review helpful
Great flavors, not too sweet, but enough spice. I "marinated" some pork country ribs...
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Reviewed on Jul. 9, 2005 by NETTIBIRD
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NETTIBIRD
Jul. 9, 2005
I needed a rub recipe for beef ribs quickly & found this one. Even though we did not have seasoning salt, the dry mesquite mix or the time to let the rub sit on the meat for 2 hours, our ribs were great. My husband did not even use his favorite BBQ sauce. FYI - I reduced the recipe using the calculator for a portion servig 6.
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5 users found this review helpful
I needed a rub recipe for beef ribs quickly & found this one. Even though we did not have...
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