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TEXAS-style Dry Rub
Texas-style Dry Rub for Smoked Brisket, Ribs and Chicken
FROM CHAMPION PITMASTER, Harry Soo

Servings: 2 Cups of this dry rub will liberally cover an 8 to 10 lb Packer Brisket (point & flat), with a little leftover.

Servings: 2 Cups of this dry rub will liberally cover an 8 - 10 lb Packer Brisket (point & flat), with a little leftover.
Ingredients
  • 1 C Kosher Salt or Sea Salt
  • 1 C Black Pepper
  • ¼ C Selery Seed (optional).
  • ¼ C Garlic Powder (optional).
Steps
  1. Mix well and pour into shaker jar
  2. Sprinkle liberally over all sides of brisket, you should not be able to see color of meat; sprinkle above meat at about 8 to 10 inches---this will spread and coat more evenly than shaking too close above meat. DO NOT RUB INTO MEAT! Use palm of hand to "pat down" into meat.
  3. Allow meat to cure on kitchen counter for 1 hour before placing on grill/smoker
Notes
  • From a Champion Pitmaster who has used this simple, Texas-style rub in competitions. Texans do not sauce their BBQ, but I like to have bottles of several sauces available on table for those who do.
 

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