Smoky Texas Spice Blend Recipes

Texas Burgers

These are perfect for the grill!


For an easy and quick tangy Texas BBQ flavor, thoroughly mix 3-4 tsp Smoky Texas blend into one pound of ground hamburger. Shape into 4 or 5 hamburgers and grill as usual.

Adding a spice blend that includes sugar will cause a normal “blackening” effect on the surface. Be sure to check for doneness by temperature or by slightly opening the burger to see if the center is at its desired level of cooked.

Hint: Meat flavor is in its fat. That’s why grilled meats taste best when they include 10-15% fat. (Fat also keeps grilled meats from drying out.) The higher the heat during cooking, the more fat will be lost; a slower cook will help seal in the flavor – and the blackening effect of the rub will contribute to the sealing.

Texas BBQ Flavored Dip

Great with chips, pretzels, and cut vegetable plates!


For a tasty BBQ chip dip at your next party or picnic, blend 1 or 2 tablespoons of Smoky Texas spice blend into a 16-ounce container of sour cream. Serve.

Tip: Start with 1 tablespoon, thoroughly mix, and taste before you decide if you want a stronger flavor. Add additional rub one teaspoon at a time.

Quick, Tasty Pork Loin

This simple and delicious oven recipe also works well with pork chops!


  • 2-2½ lb pork loin roast
  • 6 tbsp Smoky Texas spice blend
  • 1 tbsp olive oil


  1. Very thinly coat the entire pork loin with olive oil, then evenly coat with Smoky Texas spice blend, and pat or rub it in. Let it rest at least 1 hour, or up to 24 hours in the refrigerator, covered. Add a second layer of rub before cooking.
  2. Pre-heat the oven to 325°, then place the roast fat side up in a shallow roasting pan, preferably on a roasting rack in the pan. Position the pan in the center of the oven. Roast uncovered, 20 minutes per pound, until the internal temperature reads 145° F.
  3. Remove from oven and rest the meat 15 minutes before slicing.

Au Jus

While the pork is resting, pour off the accumulated roast juices into a heavy skillet.

Use a tablespoon to skim off the excess (not all) fat, then gently heat on a medium setting on the stovetop.

Sprinkle 2 tbsp flour over the heating juice and whisk it in until lump free.

Keep stirring as the juices thicken, making a thin gravy.

Spoon Au Jus over plated slices of pork. Garnish with sprigs of fresh rosemary.

Smoked Texas Short Ribs
or Pork Spare Ribs

Okay, so it takes half a day to make these delicious smoked ribs, but that makes it ideal for a day at the lake with friends – and the results will knock your socks off!


  • 2 racks of beef short ribs or pork spare ribs, roughly 1 square foot each
  • 6 tbsp Smoky Texas spice blend
  • 1 package of oak or hickory smoking wood (available wherever grills are sold)
  • optional: 2 large pieces of butcher paper (try asking your local butcher when you buy the ribs)


  1. Prepare the rib racks by removing the membrane and trimming the hard fat cap to about 1/8″ thickness. Then thoroughly and thickly coat them with Smoky Texas spice blend. Let rest bone side down until ready to cook, at least 30 minutes, and up to 24 hours wrapped and refrigerated. Add remaining rub as a second layer, and let rest 10 minutes before grilling.
  2. Preheat grill to medium-low. Use the vents to achieve a temperature of 225-250° F. Then spread 1 cup well-soaked wood chips on the coals.
  3. Place the ribs, bone side down, on the grate. Cover and smoke until the meat’s internal temperature registers 165° F in the thickest part – 4 to 6 hours.

Note: check the ribs every hour or so. As needed, add a dozen briquettes to each side of the grill and spread a cup of soaked wood chips over the coals at those checks.

  1. When the ribs register 165° F, wrap each rib in a piece of butcher paper and replace on the grill. Continue smoking until the internal temperature reaches 185° F, another 2 hours or so.

Note: Texans often use tin foil, which doesn’t breathe; it’s a matter of choice. Foil traps the stream and speeds up the cooking process. It also softens the “crust.” By contrast, butcher paper allows much of the steam to escape, but retains enough to help soften the meat without altogether softening the crust made by the rub. So it’s a question of time or crust: you decide!

  1. When the internal meat temperature reaches 185° F transfer the ribs to an empty cooler and let it rest at least 30 minutes, up to 3 hours. The longer it rests, the softer and juicier it will become.

To serve: Slice into individual ribs and serve garnished with steak sauce or Hickory smoked BBQ sauce.