Texas chilli dry rub

Texaanse chili dry rub

This Texan chilli dry rub is ideal for any type of beef. The chipotle peppers (smoked jalapeño peppers) do not contain a strong smoky flavour. Do you like spicy food? Then do not remove the seeds of the chipotle pepper. Use 3 to 5 teaspoons for 500 gr of meat.

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Texas chilli dry rub

Prep time5 minutes
Total time5 minutes
Servings: 125 gr
Author: Cultiviz


  • 1-2 chipotle peppers cut open and seeds removed
  • 2 tbsp black peppercorns
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 50 gr salt coarse
  • 50 gr chilli or paprika mild powder
  • 2 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano


  • Heat a small stainless steel skillet on medium heat. Toast the chipotle pepper for 1 minute.
  • Add the peppercorns, cumin, coriander and mustard seeds and toast for another 2 minutes. Do not roast it too long, otherwise the herbs will become bitter.
  • Put the spices in a bowl and let them cool off. Then finely grind them in a mortar or a spice grinder.
  • Return the spice mixture to the bowl and mix it with the remaining ingredients.
  • The dry rub can be stored in an airtight jar for at least 6 months.

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