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Amarillo Texas Dry Rub

Makez Y'all Backyards Smell Like Texas!

The name of this Texas dry rub recipe refers to the colour of this spices mix, which is quite yellow. Of course, Amarillo also refers to the town in the Texas Panhandle, along the famous Route 66, cowboy country, and a very appropriate place for a barbecue!

This Texas barbecue rub was inspired by the beautiful Legends of Texas Barbecue Cookbook by Robb Walsh. While this Amarillo dry rub was meant to give barbecue beef that special Texas flavour, we found out that it is also a great bbq rub for hot smoking chicken and pork.


Amarillo Dry Rub

Texas-Style Marinade - in powder mode...


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Ingredients

This yellow barbecue dry rub recipe for your Texas barbeque or grill consists of the following spices and condiments:

4 Tablespoons
2 Tablespoons
2 Tablespoons
2 Tablespoons
2 Tablespoons
2 Tablespoons
2 Tablespoons
1 Tablespoons
Sea Salt (no iodine), ground medium course
Black Peppercorns, ground medium-coarse
Brown Sugar (packed)
Sweet Paprika Powder
Mustard Powder
Garlic Powder
Onion Powder
Coriander Corns, ground medium course


Photo of Ingredients for the Amarillo Dry Rub recipe for Texas Barbeque.

Amarillo Dry Rub ingredients
From upper left, clockwise: Brown Sugar, Sea Salt, Garlic powder, Onion powder, Mustard powder, Paprika powder;
Center: ground Coriander (left) and ground Black Pepper;


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Preparation

Mix and Massage...

Put all ingredients of this Texas Barbecue Dry Rub together in a non-reactive bowl and mix thoroughly. Make sure that any possible lumps of sugar are broken apart and mixed well through the rub.

These short ribs with bone have had a nice massage with Amarillo Dry Rub Put the meat on a dry and clean surface or large bowl, and sprinkle the rub over it.

Use 1 to 1.5 tablespoons of Amarillo Dry Rub per pound of meat. You could use some more, but be aware that if you use too much the meat will turn out too salty.

This Boston Butt gets a special massage by Ricardo... I personally like to use my hands to work the rub into the meat so it is evenly covered on all sides.

Put the remaining rub into a sealable plastic bag or jar. Stored in a cool and dark place it will hold for at least a few months.



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Other Hot Smoke Barbecue Dry Rubs


Brazos Beef Rub

Brazos Dry Rub The Brazos Beef Rub recipe is quite easy to make: salt and pepper, and a hint of Tex-Mex:

Garlic, Paprika, Rosemary and Cummin.

Juanita's Dry Rub USA #1

Juanita's Dry Rub USA #1 Surprise friend and foe with a true American taste. This rub is suitable for all kinds of barbecue meat, but is especially tasty on grilled chicken or hot smoked Guinea fowl.

Juancho's Mustard Rub

Photo of Juancho's Mustard Rub for Grilled Chicken or Barbecue Pork Spare Ribs "Juancho's Mustard Rub" is not just a tasty pork spare ribs dry rub, it also works very well on grilled chicken or barbecue lamb!

And as you might have thought, this mustard rub combines very well with Juancho's Honey Mustard Glazing.


Black Pepper Corns







At Hot Smoke BBQ we love Chile Peppers!



Keep Smokin' !