Best 5 Dks Lone Star Dry Rub Recipes
**Discover the Lone Star Dry Rub: A Taste of Texas BBQ Excellence**
Get ready to embark on a culinary journey to the heart of Texas barbecue with the Lone Star Dry Rub, a tantalizing blend of spices that will transform your grilling game. Created by renowned pitmaster and barbecue expert DKS, this dry rub is a perfect balance of smoky, savory, and slightly sweet flavors, capturing the essence of authentic Texas BBQ. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, the Lone Star Dry Rub is your gateway to creating mouthwatering brisket, ribs, chicken, and pork that will leave your taste buds singing. This versatile rub can also be used as a marinade or seasoning for a variety of other dishes, adding a smoky depth of flavor to vegetables, seafood, and even popcorn. Dive into the recipes within this article to discover how the Lone Star Dry Rub can elevate your grilling experience and bring the authentic taste of Texas barbecue to your table.
LONE STAR DRY RUB
This recipe is adapted from Texas Home Cooking by Cheryl and Bill Jamison. Think of a dry rub as the dry form of a marinade, and the ingredients are not set in stone. Change them to suit your tastes and needs. Use on almost anything you are barbequing.
Provided by Miss Annie
Categories Southwestern U.S.
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a bowl.
- Store in a tightly covered container.
- Store in the refrigerator.
LONE STAR RUB
A really nice tex-mex style rub by Jamie Purviance that's great on steaks. This makes enough for four good sized steaks, but I quadruple it and store it in a air-tight jar so that it's always handy.
Provided by Whipper
Categories Tex Mex
Time 3m
Yield 7 1/2 teaspoons, 4 serving(s)
Number Of Ingredients 9
Steps:
- Add the spices to a small bowl and mix well with your fingers.
- Rub some extra virgin olive oil onto both sides of the steaks, then evenly coat this rub onto both sides, gently rubbing it into the meat. Let the steak sit at room temperature for 15-20 minutes with this rub on before grilling over direct high heat.
Nutrition Facts : Calories 9.9, Fat 0.2, Sodium 883, Carbohydrate 2, Fiber 0.7, Sugar 0.6, Protein 0.4
DK'S LONE STAR DRY RUB
Make and share this Dk's Lone Star Dry Rub recipe from Food.com.
Provided by D2thaK
Categories Low Cholesterol
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Mix spices thoroughly in a bowl.
- You can store leftover rub in a tightly sealed jar in the refrigerator.
Nutrition Facts : Calories 356.2, Fat 8.6, SaturatedFat 1.6, Sodium 14454.8, Carbohydrate 77.9, Fiber 26, Sugar 31.4, Protein 12
JEFF'S DRY RUB
Make and share this Jeff's Dry Rub recipe from Food.com.
Provided by adopt a greyhound
Categories Low Cholesterol
Time 11m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix together in a bowl.
- Rub onto meat before grilling or smoking.
Nutrition Facts : Calories 42.1, Fat 1, SaturatedFat 0.1, Sodium 1426.6, Carbohydrate 9.2, Fiber 2.1, Sugar 5.7, Protein 1
PRIME RIB WITH TEXAS DRY RUB
Make and share this Prime Rib With Texas Dry Rub recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 3h
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- To make the rub: In a large saute pan over med-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2-3 minutes.
- Transfer mixture to a mortar or coffee grinder; add in salt, brown sugar, garlic salt, and cayenne; grind the mixture coarsely.
- Trim nearly all of the fat from the prime rib.
- Evenly spread the rub all over the prime rib.
- Cover with plastic wrap and refrigerate for at least 3 hours and as long as 12 hours.
- Grill the prime rib, fat side up, INDIRECTLY over medium heat for about 2 ½ hours.
- Remove the prime rib when it reaches the desired doneness (use an internal thermometer, if desired).
- Loosely cover the prime rib with foil and allow it to rest for 30 minutes before slicing (internal temperature will rise 5-10 degrees).
- Cut into slices ½ to 1 inch thick; serve warm.
Nutrition Facts : Calories 1402.2, Fat 125.2, SaturatedFat 52, Cholesterol 275.9, Sodium 1379, Carbohydrate 4.7, Fiber 1.4, Sugar 2.5, Protein 61
Tips:
- Use a variety of spices and herbs. The more complex the rub, the more flavorful your meat will be. Some popular spices and herbs for dry rubs include chili powder, cumin, garlic powder, onion powder, paprika, smoked paprika, thyme, rosemary, and oregano.
- Don't be afraid to experiment. There are no hard and fast rules when it comes to creating a dry rub. Feel free to mix and match different spices and herbs until you find a combination that you like.
- Use a coarse grind. A coarse grind will help the rub adhere to the meat better and will also give it a more rustic flavor.
- Apply the rub liberally. Don't be afraid to use a generous amount of rub. You want to make sure that the meat is evenly coated.
- Let the rub sit for at least 30 minutes, or up to overnight. This will give the spices and herbs time to penetrate the meat and develop their flavor.
- Cook the meat over a high heat. This will help to create a crust on the meat and lock in the juices.
- Let the meat rest before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Dry rubs are a great way to add flavor to meat. They are easy to make and can be used on a variety of meats, including beef, pork, chicken, and fish. With a little experimentation, you can create a dry rub that will give your meat a delicious, mouthwatering flavor.
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