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.