Weekend in Vegas Rub


Number of Servings: 1 Cup
Prep Time:  5 Minutes

Cook Time:  5 Minutes

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2/3 cup Paprika
6 tablespoon dry mustard
6 tablespoon Onion powder
6 tablespoon Garlic powder
4 tablespoon Brown sugar
4 tablespoon ground basil
2 tablespoon black pepper
2 tablespoon table salt
2 tablespoon Tex-Mex seasoning
2 tablespoon Firlotte’s no-salt seasoning mix
1 tablespoon cayenne pepper
1 tablespoon Chili powder
1 tablespoon Tony Chachere’s More Spice seasoning


Mix all ingredients in a large bowl using a metal whisk. Once all ingredients are thoroughly mixed transfer to airtight container and store in a cool dark place. Makes about six cups of rub.

I find the paprika, brown sugar, and mustard tend to clump up. I strain the clumps out and grind them up using a mortal and pestle.

1 litre mason jars are an excellent storage container, I scoop out enough to fill a small spice shaker jar.


TAGS:  Firlotte, Rubs, Smoker

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By |2018-12-02T01:56:46-05:00October 6th, 2008|Recipe|Comments Off on Weekend in Vegas Rub