- 1 Post. Joined 1/2014
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Hello. Welcome. I see this is your first post. Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello". All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have. Good luck.
My secret weapon is a cumin and brown sugar rub that I use quite frequently for brisket and ribs.
These ratios are approximate
4 parts brown sugar
2-3 parts fresh ground cumin- I use cumin seeds and grind them in my spice grinder, no comparison to already ground cumin.
1 part chili powder
1/2 to 1 part cayenne pepper- this is your kick, use to your liking
1-2 parts salt-depends on how salty you want it
1/2 part black pepper
Optional Garlic and onion powder.
I use a large rock type gourmet sea salt and pepper corns and grind them in my spice grinder along with my cumin seeds. Warning-Use of a spice grinder in this manner will ruin you. Forever.
You will have to use a fork or even a whisk, depending on the amount, to break up the brown sugar and blend it with the other spices.
Again the ratios are approximate (careful with the cayenne), but the key takeaway is the cumin and brown sugar combo. It just seems to work with nearly everything I put it on.