Texas BBQ Dry Rub
Although some barbecue aficionados carefully keep their recipes for dry rub a secret, here chef Ben Ford shares his. It’s equally good on beef brisket and pork, but use it within 2 months for maximum flavor.
- 1/4 cup (2 oz./60 g) kosher salt
- 3 Tbs. unrefined evaporated cane sugar
- 3 Tbs. firmly packed brown sugar
- 1/4 cup (1 oz./30 g) chili powder
- 1/4 cup (1 oz./30 g) New Mexico chile powder
- 2 Tbs. chipotle chile powder
- 2 Tbs. freshly ground pepper
- 2 Tbs. ground cumin
- 1 Tbs. smoked sweet paprika
- 1 Tbs. onion powder
- 1 Tbs. garlic powder
- 1 Tbs. celery salt
- 1 Tbs. dry mustard, preferably Colman’s
- 1 tsp. cayenne pepper
In a small bowl, combine all the ingredients and stir. Store in an airtight container in a cool, dry place for up to 2 months. Makes 2 cups.
Adapted from Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, by Ben Ford and Carolynn Carreño (Atria Books, 2014).