Mary Nell Reck's Galveston Rub

Galveston rub from Mary Nell Reck is a Gulf Coast classic: a wet paste rather than a dry rub, built on six cloves of crushed garlic, a tablespoon of cayenne, two of paprika, and a hit of fresh lemon juice. Mashed together until smooth, it slathers onto poultry or pork and works its way deep into the meat as it cooks.

Wet rubs cling differently than dry ones. The lemon juice and crushed garlic form the carrier that lets the paprika and cayenne stick to wet skin and stay there through the heat. A dry rub would slide off; this one holds.

Let the rub sit on the meat for at least 30 minutes before cooking, longer is better. Overnight in the fridge gives the garlic and acid time to penetrate, and you’ll taste the difference. The cayenne is no joke at a full tablespoon, so the paprika smooths the heat and adds color.

Great on chicken thighs, pork shoulder, or even a rack of ribs before they hit the smoker. Anywhere a bold red color and a Gulf Coast kick belongs.

Pro Tips

• Crush the garlic with the side of a knife and a pinch of salt to break it down into a paste before mashing with the spices.
• Use sweet smoked paprika instead of regular for a smoky depth that mimics low-and-slow cooking.
• Cut the cayenne in half if you’re spice-shy. The garlic and paprika carry the rub even with less heat.
• Store leftover rub in a sealed jar in the fridge for up to a week.

Variations

• Add 1 teaspoon of dried oregano and a pinch of cumin for a Mexican-leaning twist.
• Stir in 2 tablespoons of olive oil for extra cling on lean cuts like chicken breast or pork tenderloin.
• Mix in a tablespoon of brown sugar for a caramelized crust on grilled or smoked meats.