Beef Brisket Rub
Beef Brisket Rub This is a great dry rub for brisket that also works well with ribs and pork shoulder.
Combine all of the ingredients in a bowl. 2/3 cup granulated sugar 2/3 cup dark brown sugar ½ cup paprika ¼ cup onion salt ¼ cup seasoned salt ¼ cup celery salt 2 tablespoons chili powder 2 tablespoons ground black pepper 2 teaspoons mustard powder 1 teaspoon ground ginger 1 teaspoon poultry seasoning ½ teaspoon cayenne pepper ½ teaspoon ground allspice ¼ cup smoked salt (optional, can be used if not using wood chunks or wood chips.) Makes 3½ Cups Sprinkle heavily on meat and refrigerate 2 to 3 hours in a resealable food bag or sealed container. How To Barbecue Beef Brisket
Dry Rub Tips Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat. Dry brisket rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used when you need it. Keep a record of the different spices and amounts of each used for any future brisket rub recipe. When mixing and storing rubs, record the date on the container storing the rub. You can freeze meat after applying a rub, just thaw and enjoy at a later time. Don't reuse remaining brisket dry rub after it has been in contact with meat.
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Beef Brisket Rub
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