Cowboy Grilling Rub
By Spicewalla
Built for bark.
Throw it on: Beef, Pork
Cowboy Grilling Rub is a smoky, peppery grilling rub with a slow heat on the finish, built for open-flame cooking over coals.
How to run it
From tin to bark.
- 01
Pat the meat dry, or hit it with a thin binder so the rub grabs.
- 02
Shake it on heavy. Pat it in, don't wipe it around.
- 03
Let it sweat 20 to 30 minutes until it goes tacky.
- 04
Onto the heat. Low and slow builds the bark, don't rush it.
The Details
What you're working with.
- Type
- Rub
- Flavor
- Savory & Garlic
- Heat
- Mild
- Best on
- Beef, Pork
- Maker
- Spicewalla
Cowboy Grilling Rub is a smoky, peppery grilling rub with a slow heat on the finish, built for open-flame cooking over coals. Black pepper and garlic lead, with smoked paprika, cumin, fennel seed, and crushed red pepper working underneath.
This one was made for the fire. Spicewalla built the blend to hold up over live coals, where a lot of rubs burn off or turn bitter. The smoked paprika deepens the char, the fennel adds a savory, almost sausage-like note, and the crushed red pepper brings a warmth that creeps in on the back end instead of slapping you up front. Ground in small batches, so it hits the grate fresh. It leans beefy but it is right at home on pork too.
Rub it on beef or pork before the grill and let the smoke and spice build as it cooks. A thick coat and a hot fire gives you a peppery crust with a slow burn behind it. Good over a chimney of coals, a stick burner, or a backyard kettle.
- Steaks and beef ribs
- Pork chops and shoulder
- Grilled vegetables
- Chicken over coals