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.
Texas-Style Marinade - in powder mode...
This yellow barbecue dry rub recipe for your Texas barbeque or grill consists of the following spices and condiments:
|Sea Salt (no iodine), ground medium course|
|Black Peppercorns, ground medium-coarse|
|Brown Sugar (packed)|
|Sweet Paprika Powder|
|Coriander Corns, ground medium course|
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;
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.
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.
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.
Other Hot Smoke Barbecue Dry Rubs
Brazos Beef Rub
Garlic, Paprika, Rosemary and Cummin.
Juanita's Dry Rub USA #1
Juancho's Mustard Rub
And as you might have thought, this mustard rub combines very well with Juancho's Honey Mustard Glazing.