Cowboy Rub
Ingredients
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- 2 1/2 tbsp kosher salt
- 3 tbsp black pepper – coarsely ground
- 2 tbsp smoked paprika
- 2 tbsp light brown sugar
- 2 tbsp ancho chile powder
- 1 1/2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper
Instructions
1. Whisk together the kosher salt, black pepper, smoked paprika, light brown sugar, ancho chile powder, garlic powder, onion powder, ground cumin, and cayenne pepper in a medium bowl until evenly combined and no lumps remain.
2. Use about 1 tablespoon of Cowboy rub per pound of meat. Pat the meat dry, coat all sides evenly with the rub, and let it sit 30 minutes at room temperature or refrigerate up to overnight before cooking.
3. Grill, smoke, roast, or sear as desired, adjusting the amount of rub to taste.
4. Transfer any leftover Cowboy rub to an airtight container and store in a cool, dark place for up to 3 months.
Cowboy rub is a bold, pepper-forward seasoning blend built for open-fire cooking, steaks, chops, and hearty cuts. It balances coarse black pepper and kosher salt with warm chile, smoky paprika, and a touch of sweetness for browning. The result is a crust-building rub that delivers heat, smoke, and savory depth without overshadowing the meat.
Rooted in the chuckwagon traditions of the American West, blends like this relied on durable pantry staples—salt, pepper, dried chile, and garlic—to season tough cuts cooked over campfires. Over time, barbecue culture layered in smoked paprika and modest sugar to encourage color and bark formation. Today, Cowboy rub remains a versatile, no-nonsense staple used across grilling and smoking, echoing those straightforward frontier flavors.