Sometimes, if it ain’t broke, don’t fix it. This is one of those times. This is a simple recipe for the the ideal rub for any red meat, Texan Style.

 We kept it simple and pure, so as not to disrupt years and years of Texas tradition. You have your onion, and garlic, mixed with the hot smoked Spanish paprika, and also not just black pepper, but we throw some white pepper in there as well. Not enough heat to mask the flavorings, but just enough to enhance them. This is just the Lone Star way. However we DID substitute the regular salt with our Himalayan pink salt; love the minerals and the unique flavoring.

 So, take the bull by the horns and cook it how ya like it, TEXAS style!

“In Texas, when you are told to go grab a bull by the horns, whop it in the head and then just throw it on a plate, this is the rub you’d better have on it BEFORE you serve it, or else you may as well bring a rope…cause it‘s a hangin’ time, Pardner.” – Mark

INGREDIENTS:

Himalayan Pink Salt, Garlic, White Pepper, Rosemary, Oregano, Black Pepper, Onion, Smoked Paprika, Thyme