Hey folks! This is Jeff with smoking-meat.com and this Texas style rub is something very near and dear to my heart.
Initially, everyone used my original rub but many people began asking for a rub/seasoning that did not contain sugar or sweeteners, but would knock their socks off. These were people who for dietary reasons or doctor’s orders, needed to reduce their sugar intake and perhaps some of them just preferred a rub that wasn’t sweet.
My Texas style rub is the result of this project and it has turned out better than I could have ever imagined. It has a little more salt per ¼ teaspoon than the original rub but most of the time, you’ll use less of this rub per serving so it balances out in the end.
It’s a fantastic blend of spices that has Texas written all over it with salt, pepper, garlic and a few other flavors that will excite your taste buds. It comes in a generous 5.25 oz bottle with an opening for spooning it out and one for shaking it on.
Just like my original rub, it’s really great on anything you cook in the oven or smoker. I particularly like this rub on beef such as brisket, chuck roast, steaks, burgers, short ribs, etc and on seafood such as shrimp, scallops and lobster. It's even great on vegetables!
Also, it’s gluten-free and has no MSG, fillers, artificial colors or anything like that.. I just won’t have it and I knew you would really appreciate that as well.
Click that “Buy Now” button to purchase and we’ll have it to you in “two shakes of a sheep’s tail” as my grandma used to say which is just another way to say, “really fast” ;-)
I look forward to your cooking success!
"I tried this on a beef brisket and it tasted great. Everyone said it was the best brisket they ever had" -Michael W. Johnston
"This is an awesome product! It’s good on any type of meat and even vegetables." -PJ
"Great Rub! Used it to brine salmon to smoke, turned out great and a lot easier using the wet brine method" -Kevin S.
"Great combination of flavors for beef but it says good for seafood but I think it's too much spice for it." -Daniel
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How to Use It
The Texas style rub, while still lower in salt than most store-bought rubs, has a little more salt than the Jeff's original rub. Knowing this, you'll want to be a little less generous when using it.
As with most rubs, the thicker the meat, the more you can use.
Jeff's Texas style rub also works great as a dry brine on steaks, chops, even ribs.
To dry brine most meats, sprinkle about ¾ to 1 tsp of Jeff's Texas style rub per pound of meat. Place it in the fridge for 2 hours before you want to cook it.
Without getting too technical, the salt in the rub will draw juices from the meat out to the surface where it will mix with the rub. Then, that salty liquid, now flavored with the other ingredients from the rub, will absorb back into the meat making the meat more flavorful, tender and moist.
After the two hours in the fridge, do not rinse but cook as usual and you will taste the amazing difference.
Jeff's Texas style rub also works great as a table seasoning for vegetables, meats, almost anything that needs a little salt and/or flavor boost.
Note: even though it is called "rub" there is no need to actually rub it, pat it, massage it in, etc.. simply sprinkling it on is perfectly adequate.
Bought this to use in the sausage/bell pepper recipe you had online a few weeks back. Used about 2 TBSP of this on the sausage, and similar amount of Everything Bagel on the peppers. Also added 4-5 serrano peppers (deseeded). Turned out really good!
Excellent flavor. My new go to rub !
It really adds to what you are cooking.
I used it on Steel Head trout. Excellent!
I especially enjoy using this seasoning when smoking/grilling steaks. Also! I kept all the recipes for about 2 yrs.