Here's one I like. You can drop or add any items you wish.
Savory Brisket Rub
1/2 C Onion Powder
1/4 C Kosher Salt
1/4 C Garlic Powder
1/4 C Hungarian Paprika (Or whatever Paprika you have available)
1/4 C Brown Sugar
1/4 C Cracked Black Pepper
Mix ingredients well and apply to both sides of the brisket.
I like to allow 12-48 hours, before the day of the smoke, in the frig.
I let it rest a couple of hours before putting on the smoke, while I'm firing up the smoker and getting it up to temp.
I used the Smokey Okie method. Eliminate the salt or reduced the amount, whatever you want to do.http://www.smoker-cooking.com/brisketdryrubrecipe.html
For ribs, I like Porker's Rib rub.
I don't put it on the night before, I do it the day of the smoke.INGREDIENTS:
- 2 cups paprika
- 3/4 cup lemon pepper (I use lemon zest, but not 3/4 of a cup)
- 1/4 cup coarse ground black pepper
- 1/4 cup white pepper
- 1/4 cup onion salt (I use onion powder instead)
- 1/4 cup granulated garlic
- 1/4 cup chili powder
- 3/4 cup brown sugar (eliminated this ingredient)
Mix all ingredients and store in an air tight container. Apply to pork with a shaker right before it goes into the smoker.
You can reduce the amounts (cause that's a lot of rub) if you think it will waste before your next smoke.http://bbq.about.com/od/rubrecipes/r/bl70927c.htm