Hello. Thanks Bad Santa. I didn't know the ratio but as soon as I read your post I remember I read long ago about that being called a Dalmation rub. Never heard of the Dirty Dalmation. Good info. I also can understand why the OP asked the question. He now has a starting point. I do it by eye as the others do. I think the OP will still have a problem in that some briskets have more fat on the outside than others. As the fat renders the salt and pepper will drip away. I can see that being a good base to build other rubs from. Always learning something here on SMF. Keep Smokin!
I agree 100% about myself never ceasing to learn new ways and ideas on this forum. This is a good starting base for a simple rub, very simple allows the meat flavored with smoke to shine, makes a nice crusty bark, and used in an awful lot of the better known BBQ joints across Texas, and can be, as you stated, easily tweaked to a person's preference.