Texas BBQ Dry Rub

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Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 2

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.

Ingredients:

  • 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

Directions:

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).

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