Recipe key to good rubs.

Just follow the key. I got this from an old BBQ chef that died fishing off the coast of California. A wale literally capsized hi boat. I am giving this out of spite. I went to a food truck night in downtown the other night and ran into a guy there that had tri-tips on a Santa Maria grill. I said I thought his Santa Maria grill was nice and the red oak was perfect. He then said to me "why you gotta give away my secrets man....this is my niche". My response was I told him it wasn't a secret. I have cooked on red oak, oak for years. I told him I prefer apple on my tri-tip. He then said he uses a special rub recipe. I told him I follow the "key" as many other BBQ pit masters follow. He said I shouldn't give that out because others would be doing this. So out of spite to the SOB....here you guys go.

Rub Recipe Map:

For Classic Texas Brisket and basic Tri-Tip Start with

1 part black pepper

1 part kosher salt

For Santa Maria Tri-Tip and beef ribs ADD

1 smidge coarse garlic powder

1 smidge coarse onion powder

For South West Style Brisket, Tri-Tip, and Beef Ribs ADD

1 smidge ancho chili powder

1 pinch of chipotle powder

For Pork Butt ADD

2 smidges of Smoked paprika

1 smidge dry mustard

For chicken and Southern Style (Big and Bad) Brisket, Beef Ribs and Tri-Tip ADD

1 Part black pepper

1 Part brown sugar

For Pork Ribs ADD

1 Add more brown sugar (Pork Ribs)