Texas Pork Rib Rub
Yes, they cook pork ribs in Texas and have for a very long time! While Texas is famous for brisket and beef ribs, they have so much more going on here. This Texas Pork Rib Rub balances out sweet and heat perfectly. This rub recipe makes enough for 1-2 racks of ribs, so double or triple this recipe based on your needs.
List of Ingredients:
- Light brown sugar: We’re not looking for a deep molasses flavor with this rub, so light brown sugar is the way to go.
- Paprika: Plain and smoked: Look for plain paprika found on most grocery store shelves. This recipe calls 1 teaspoon of smoked paprika as well. If you are not a fan, simply substitute with plain paprika.
- Chili powder: You’ll need a mild chili powder with deep earthy flavors. Available at your local grocery store.
- Onion powder and granulated garlic: The two savory items. Granulated garlic works best in seasoning rubs, but if all you have is garlic powder, use it instead.
- Salt: Use coarse salt like sea salt or kosher salt.
- Black pepper
- Mexican oregano: This type of oregano is a bit different from Italian oregano in that it contains lemon undertones. If you cannot find this type of oregano, use Italian oregano in the Texas pork rib rub.
- Cayenne pepper: The heat that dances with the sweet. This rub recipe calls for 1 teaspoon of cayenne pepper, but you can reduce or increase the amount to suit your needs.
Making and Using a Texas Pork Rib Rub:
- Place all of the Texas rib rub ingredients into a small bowl and combine with a fork or small whisk.
- Carefully remove the membrane (or silver skin) from the bone side of the ribs. This membrane creates a barrier that keeps out smoke and flavor.
- We recommend using a mustard or hot sauce binder on the ribs before applying the rub. Use roughly 1-1 1/2 tablespoons on each rack. Spread it out thin with your hands.
- Next, apply the rub. For easy application, transfer the mixture to a large metal shaker. You can also apply the rub by hand. Use 1 tablespoon of rub per pound of meat being cooked. Baby back ribs can weigh anywhere from 1 1/2-2 pounds each, and spare ribs weigh in a 3-4 pounds per rack. You can also use this rub on country-style ribs.
- Cook the ribs as directed.
- Make up a large portion of the Texas Pork Rib Rub and store it in an airtight container in the cupboard for up to 1 year. Check on it periodically to make sure the sugar hasn’t hardened. Discard any rub that has come into contact with raw meat.
Like out Texas Rib Rub Recipe? Try these too!
Texas Pork Rib Rub
Ingredients
- 1/4 cup light brown sugar
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper more as desired
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon sea salt
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon Mexican oregano
Instructions
- Mix all seasoning ingredients together in a bowl. Apply to meat and cook as directed. If making spice rub ahead of time, store in an airtight container in the cupboard for up to 6 months after preparation. Double or triple this recipe and save for later use. Discard any rub that has come into contact with raw meat.
Nutrition
Is the Texas Pork Rib Rub not exactly what you are looking for? See my list of the best BBQ Pork Rib Rubs.
Want to cook the perfect Ribs regardless of the equipment you own? Try my methods for:
How to Cook Barbecue Ribs
Not everyone has a big serious smoker. But that doesn’t mean you can’t make great barbecue ribs. Try these methods for the equipment you have and combine them with the Texas Pork Rib Rub.
- How to Smoke Barbecue Ribs
- Barbecue Ribs on a Gas Grill
- Barbecue Ribs on a Charcoal Grill
- How to Make Ribs in the Oven
Apply the Texas Pork Rib Rub with Ease
Apply the Texas Pork Rib Rub like a professional with a spice shaker (aka Dredge). This one from Winware has a heavy build, is machine washable, and holds plenty of spice rub. Plus it costs about $7. But make sure you don’t use this to store your rubs. It isn’t airtight.
