Texas Rib Rub is an authentic blend of southwest spices that perfectly balances the elements of sweet, salt and savory for grilled meats. It's ideal for pork - but poultry and beef are great too.
Add some course salt to your protein and let it warm up to room temperature for an hour. Give a chance to really soak in. Maybe add a splash of balsamic vineagar to help it along. Then, about 15 minutes before grilling, add a few teaspoons per rack or ribs. We don't suggest drowning it in spices - try a light to medium sprinkle.
The sugar will help it form a world class "bark" or grill lines. Ceylon cinnamon, wild cumin and celery seeds compliment the rich Red River Chili Powder base.
COOKING