Name: Texas Chili Rub
Yield: Makes about 1 cup
Cuisine: United States
Ingredients: 1 tablespoon cumin seeds; 1 tablespoon garlic flakes; 1 to 2 dried chipotle chiles, torn open and seeded; 1 tablespoon onion flakes; 2 tablespoons black peppercorns; ¼ cup mild chili powder or paprika; ¼ cup coarse salt; 1 tablespoon dried oregano; 2 tablespoons brown sugar; 1 tablespoon yellow mustard seeds; 1 tablespoon coriander seeds

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Texas is beef country, and this no-nonsense rub will add drama to any meat, from steak to brisket. Use 2 to 3 teaspoons per pound of meat. The chipotle chiles (smoked jalapeños) add an assertive smoke flavor. For a hotter rub, don’t bother seeding the chipotles. Dried chipotles are available at gourmet shops and many supermarkets, or see the Mail-Order Sources.