Local Barbecue Seasonings and Rubs
From tailgates to cook-offs and backyard cookouts, barbecue is a way of life in Texas. And while some of your neighbors and friends will argue that all you need to season a brisket is a “dalmatian rub” of mere salt and pepper, there are plenty of local pitmasters winning hearts and bellies with bold and complex seasoning blends that challenge the definition of Texas barbecue flavor.
Elevate your next cookout with one of these locally crafted seasoning mixtures made with smoke, spice, and Texas pride.
Westero BBQ Rub
Created in: Arlington
This small-batch, kosher rub was designed for brisket, but it’s a great go-to blend for practically anything. True to Texas-style barbecue tradition, it’s sugar-free, so all you taste is a bold mix of savory spices.
Flavor profile: Spicy and savory
Best on: Brisket, beef, chicken, pork, shrimp, fish, crawfish, or veggies
Zach’s Spice Texas Style Bar-B-Que Hickory Rub
Created in: Deer Park
While chiles dominate most rub mixes, this one strikes a good balance between sugar, hickory smoke, and spices. It’s a natural choice for brisket yet won’t overpower more “delicate” proteins.
Flavor profile: Sweet and smoky
Best on: Brisket, pork, chicken, potatoes, or home fries
Beasley’s Smokehouse Rub Hatch Batch
Created in: Webster
Hatch chile season may be ending, but don’t despair, pepper heads! This rub keeps the earthy, smoky flavor of Hatch chiles alive in your barbecue all year long.
Flavor profile: Smoky, earthy, and slightly sweet
Best on: Steak, hamburgers, chicken, fish, veggies, or chili
Gabrick Barbecue All Purpose BBQ Rub
Created in: Dripping Springs
Gabrick’s rub was perfected on the barbecue competition circuit. While it’s a great stand-alone Southern smoke rub, Gabrick recommends layering it over their pork rub or brisket rub.
Flavor profile: Sweet and spicy with a touch of salt
Best on: Wings, pork, steak, ribs, salmon, brisket, meatballs, burgers, or eggs
Finch BBQ Honey Habanero Rub
Created in: Garland
Finding a balanced spicy-sweet rub can be a challenge. Too much spice is overpowering. Too much sugar and you’re smoking a dessert brisket. This rub knows how to toe the line.
Flavor profile: Sweet and spicy
Best on: Pork, chicken, or veggies
Meat Church Holy Voodoo
Created in: Waxahachie
If you’ve got a big bird to fry or smoke, Holy Voodoo will bring the magic. This seasoning leans into Cajun spice, where savory meets jalapeno fire.
Flavor profile: Savory and spicy Cajun
Best on: Chicken, ribs, turkey, or veggies
Obie-Cue’s Texas Spice Co. Smooth Moove
Created in: DFW
Born as a jerky marinade, now a cult favorite barbecue seasoning. Meats come alive under this rub, which is just barely spicy, a little sweet, and mostly savory to the tune of garlic and onion.
Flavor profile: Savory with mild sweet and heat
Best on: Pork, chicken, brisket, ribs, steaks, or burgers
How to Make Texas-Style Barbecue Rub
Traditionally, Texas barbecue is all about the meat and smoke. Thus, Texas-style rubs lean savory, bold, and pepper-forward with little to no sugar. In this recipe, coarse black pepper is the star. If you can, grind it fresh for the best flavor.
Makes approximately 1 cup
Ingredients
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper (16-mesh if you want true Texas texture)
- 2 tbsp paprika (regular or smoked)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp cayenne pepper (optional)
Method
Step 1
Mix all ingredients.
Step 2
Pat the mixture generously over the meat on all sides. You don’t need to rub it in much—that will cause clumps.
Step 3
Let the meat rest at least 10 minutes (up to 24 hours in the fridge) before cooking.
Now that you’ve mastered Texas-style barbecue, take your taste buds on a tour of other American barbecue styles without even leaving the state.
