2 TBS Paprika (you're choice)
2 TBS Brown sugar (you're choice)
1 TBS Chili powder
1 TBS Kosher salt (or sea salt)
1 TBS CBP
2 TSP Granulated garlic
2 TSP Granulated onion
1 TSP Ground cumin
Give this a try I love this stuff. Makes a 1/2 cup.
when you sign in and scroll down you will see a bunch of pages in a red box on the right hand side of this site. Just click on rubs. Or give Jeff's a try I personnally haven't yet Key word being yet. but I have heard it's really good.
MIKEY has an excellent no-salt-no-sugar rub that works very well on brisket. i took his inspiration and did a variation on it, which is here. as long as it is not ground too fine, it seems to work very well and has a lot of flavors that work great with beef:
Combine all ingredients thoroughly to form a thick paste. The amount of liquid ingredients can be adjusted to achieve the desired consistency. Substitute 3-4 cloves of crushed fresh garlic for the granulated garlic if you like.
I pretty much make all fresh granulated garlic for any recipe now. You can add some of the salt to some chopped garlic and just press and slide the garlic using the flat side of a knife until it gets all oily and paste like.
I got Jeff's Naked Rib Rub recipe and tried it out on a brisket. Only comment I have on it - AWESOME! Makes a really nice bark on the brisket and very flavorful, too!(although I use a wee bit more cayenne than the recipe calls for)