Dale's All-Purpose Tex-Mex Dry Rub

by Dale Lynn
(Round Rock, Texas)

Over the past three decades I developed this dry rub for steaks, pork, chicken and wild game. We even put it in pinto beans, enchilada sauce and on breakfast tacos.

After a dozen or so variations, this has been the winning combination. Unlike most traditional dry rubs, this one contains no sugar. I use it for smoking and direct grilling, too.

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon cumin

To really dress up pork, try adding a tablespoon of paprika or ancho chili powder.


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Nov 03, 2015
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Oct 08, 2015
Great post NEW
by: mark

Very delicious recipe,you have posted all the ingredients in detail.The method you have posted is simple to follow.
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Sep 14, 2015
Nice post NEW
by: jhon

This recipe is very simple, easy to cook. It is good that you have added a tablespoon of paprika or ancho chili powder because it makes the dish delicious. I will cook it some day.
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