Yorkshire Pudding Meets Texas
Yorkshire pudding is a timeless classic, but I couldn’t resist putting a Revolution Barbecue spin on my wife Vida’s recipe. By swapping out the salt and pepper for our Texas Beef BBQ Rub, this English side dish takes on a bold, flavorful twist that pairs beautifully with BBQ beef dishes like brisket, prime rib, or plate ribs. The crispy, airy puddings soak up every drop of smoky, savory juices, making them the perfect complement to your next cookout. Try these alongside your favorite roast or smoked meat, and don’t forget to drizzle them in the resting juices—it’s what Yorkshire pudding was made for!
Yorkshire Pudding - An English Classic Elevated with Bold Texas BBQ Flavors
Glenn Connaughton
12
10 minutes
30 minutes
95
English
Side Dish
This Yorkshire pudding recipe takes a bold detour to Texas, featuring Revolution Barbecue’s Texas Beef BBQ Rub for an unforgettable flavor upgrade. The rub's flake sea salt enhances the batter's natural savory notes, while black pepper adds just the right amount of warmth. Granulated garlic and onion bring depth and richness, and the vibrant paprika ties everything together with a subtle earthy kick. These crispy, golden puddings puff up beautifully, ready to soak up the smoky juices from brisket, prime rib, or beef plate ribs. A perfect harmony of English tradition and Texas boldness, this dish is a must-try side for barbecue lovers.
Ingredients
1 ½ tablespoons unsalted butter, plus additional softened butter for greasing the pan
1 ½ cups all-purpose flour
1 teaspoon Revolution Barbecue Texas Beef BBQ Rub
3 large eggs
1 ½ cups milk
1 ¼ teaspoons baking powder
Directions
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare the Pan: Grease popover pans generously with softened butter. Place the greased pans in the oven for 2 minutes to heat.
Make the Batter: In a mixing bowl, combine flour and Texas Beef BBQ Rub. Add eggs, milk, and melted butter, then whisk together until the batter is smooth and thin.
Fill the Pan: Pour the batter into the preheated pans, filling each cup just shy of halfway full.
Bake: Bake for 30 minutes, or until the Yorkshire puddings are golden brown and puffed.
