Texas Style Dry Rub & BBQ Sauce

I first got this inspiration out of a summertime grilling magazine and it was for smoking a beef brisket.

What a perfect thing to do for Dad on Father’s Day!

But this dry rub is perfect for a pork roast or a whole chicken too!

You can smoke it, grill it, spatchcock it or even Instant Pot it.

Top it off with your favorite BBQ sauce and your senses will be sending out fireworks!

A little spicy, a little sweet a whole lot of summertime vibes.

This would be delicious on buns as a sandwich, on a bed of fresh greens as a salad or eaten alone with a side of baked beans and cole slaw!

TEXAS STYLE DRY RUB & BBQ SAUCE

Ingredients:

  • 2 Tablespoons Paprika

  • 1 Tablespoon Salt

  • 1 Tablespoon Chili Powder

  • 2 Tablespoon Sugar (I used sucanat or coconut sugar)

  • 3 teaspoons Black Pepper

  • 1/2 teaspoon Cayenne Pepper

 

Instructions:

  1. In a small bowl stir together all the dry rub ingredients. Makes about 1/2 cup.

  2. Lift the skin of your chicken by slipping a spoon under the skin and working your way around. Pour some of your dry rub under the skin and massage around until it’s covering the bird. If you don’t do this and just add the dry rub to the skin you’ll loose a lot of your flavor. With it closer to the meat, the skin will cook adding nice juices to the dry rub and help it stay in place.

  3. Sprinkle some dry rub on the outside of your bird too. You may not need to use all of the dry rub, more is not necessarily better, just enough to cover.

  4. If you have a smoker, go for it! Cook it however you like: roast in the oven, Instant Pot it, spatchcock it. I roasted it in the oven for 2 hours at 300 degrees. Remember this works for any large chunk of meat like beef brisket & pork roasts too!

  5. Prepare your BBQ Sauce

  6. When your meat has reached an internal temp of 185-190 and is fall off the bone tender, remove from heat and let rest 20 minutes.

  7. Shred with 2 forks, add BBQ sauce and enjoy!

 

TEXAS STYLE BBQ SAUCE

INGREDIENTS:

  • 1 cup chopped onion

  • 2 Tablespoons NWN pastured pork lard

  • 1 can whole tomatoes with juices, cut up (about 15 oz)

  • 2/3 cup apple cider vinegar

  • 1/4 cup orange juice

  • 2 Tablespoons Dijon Style mustard

  • 2 Tablespoons coconut sugar (could use 1 tbsp brown and 1 tbsp granular)

  • 1 Tablespoon molasses

  • 2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

  • 1/4 teaspoon crushed red pepper

 

INSTRUCTIONS:

  1. In a large saucepan saute the onion in the pastured pork lard until golden brown, stirring occasionally.

  2. Stir in the tomatoes with their juices, vinegar, orange juice, mustard, sugar, molasses, salt, pepper, paprika, crushed red pepper.

  3. Bring to a boil, reduce heat and simmer uncovered until slightly thickened.

  4. Let cool slightly. Using an immersible blender or transfering half at a time to an upright blender, cover and blend until smooth.

Dry rub ingredients

Sprinkle dry rub under chicken’s skin and over top.

Ready to smoke, grill or roast!