The Simple and Powerful Texas Rub
This dry rub is the most stripped-down of all BBQ blends. Salt, pepper, garlic, paprika. That’s it — but that’s all you need to make the meat shine like in Texas. Designed for brisket, beef ribs, or grilled steaks, it respects the Texan tradition where the quality of the meat takes precedence over gimmicks. No sugar, no exotic spices, just a straightforward and powerful seasoning.
Recipe History
The "Dalmatian rub" (popular Texas name for a salt/pepper blend) was born on ranches where cowboys cooked whole cuts over open wood fire. It symbolizes the philosophy of Texas barbecue: putting the meat first, without masking its texture or taste. This Smokehouse version simply adds a hint of garlic and paprika for a subtle aromatic boost.
⏱️ Prep Time
- Prep: 3 minutes
- Cook: none
- Total: 3 minutes
- Equipment: none
Ingredients
- ½ cup fleur de sel
- ½ cup cracked black pepper
- ⅓ cup garlic powder
- 1 tbsp paprika
Instructions
- Mix all ingredients in a clean, dry bowl.
- Transfer to an airtight jar.
- Store in a dry place away from light.
Serving & Pairings
Use this rub on a beautiful ribeye, a brisket, or a grilled flank steak. It also works very well on pork or even grilled vegetables like eggplant or mushrooms.
Dietary Variations
- No garlic: for those intolerant, simply omit the garlic.
- Smokier: add 1 tsp smoked paprika for a woody touch.
- Lower sodium: reduce salt by 30% and replace with dried herbs (thyme, oregano).
💪 Nutrition Facts per serving (~10 g)
| Nutrient | Amount | % DV* |
|---|---|---|
| Calories | 13 kcal | 0.7% |
| Fat | 0.17 g | 0.2% |
| Saturated fat | 0.03 g | 0.2% |
| Omega-3 | 0.01 g | — |
| Carbohydrates | 2.92 g | — |
| Sugars | 0.17 g | 0.2% |
| Fiber | 1.34 g | — |
| Protein | 0.47 g | — |
| Cholesterol | 0 mg | — |
| Sodium | 5.42 g | 90.3% |
| Calcium | 7 mg | — |
| Iron | 0.27 mg | — |
| Vitamin B12 | 0 µg | — |
*DV: Daily Values for an average adult (2000 kcal / 8400 kJ)
🧬 Health sheet – Cancer + Diabetes
This rub is extremely healthy since it contains no sugar and no fat. It is essentially a natural seasoning to enhance your meats. However, its high salt content requires controlled use, especially for those following a low-sodium diet.
🧬 Click to expand
🧬 Health AnalysisCancer: what should be monitored?
- ✅ Advantages: black pepper and garlic are both rich in bioactive compounds with antioxidant and anti-inflammatory effects. Paprika is also a good source of carotenoids.
- ⚠️ To moderate: excess salt should be monitored, as it can irritate the mucous membranes and be a risk factor for certain digestive cancers.
- 💡 Recommendation: use in a thin layer, avoid adding extra salt after cooking.
Diabetes: impact on blood sugar
- ✅ Clear advantage: no sugar, no fast carbohydrates.
- ➕ Indirect effect: well-seasoned meat can reduce the need for sweet sauces or marinades.
- 💡 Tip: perfect for a low glycemic index diet.
🧠 Health Summary
⚖️ Calories: very low
✅ Positives: sugar-free, fat-free, antioxidant
❌ To limit: very high salt content
💡 Health tip:
Mix this rub with 30% ground sesame seeds or nutritional yeast. This dilutes the salt without losing flavor.
Les ingrédients essentiels des rubs texans :
Les rubs texans se composent d'un assortiment d'épices et d'herbes soigneusement sélectionnées pour créer une combinaison harmonieuse de saveurs. Les ingrédients couramment utilisés comprennent le paprika, le poivre noir, le piment de Cayenne, le cumin, le sel, l'ail en poudre et le sucre brun. Ces épices offrent un équilibre parfait entre des notes fumées, épicées, sucrées et légèrement piquantes, caractéristiques des grillades texanes.
Le rub le plus connu au Texas est le SPG (Sel, poivre et ail) ou simplement le Dalmatian (Sel et poivre). Ceci dit, les texans essaient de bien garder secrètes leurs recettes de rubs et les mélanges qu'ils font. Lisez cet article sur le secret le moins bien gardé du Texas.
Comment utiliser les rubs texans :
L'utilisation des rubs texans est simple. Avant de griller votre viande, saupoudrez généreusement le rub sur toute la surface de la pièce de viande. Assurez-vous de bien masser le rub dans la viande pour qu'il adhère et pénètre dans les pores, ce qui permettra aux saveurs de se développer pendant la cuisson. Laissez reposer la viande pendant au moins une heure, voire toute une nuit au réfrigérateur, pour que les saveurs s'intensifient.
Voir la masterclass sur les rubs
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