Heya,
I used to have a default central-Texas-style brisket rub that was out of this world good, but for the life of me I can't find it. I remember most of the ingredients but I can't remember the proportions. Any suggestions? I usually make up enough to do 4 or 5 briskets at a time.
Here are the ingredients I remember:
S&P in a 50-50 mix. I don't use garlic or onion due to food sensitivities/allergies, and I don't like it spicy-hot, but the cayenne gives it a nice pop to go along with the pepper. What else should I use, and in what proportions should I mix this in? Please and thanks!
I used to have a default central-Texas-style brisket rub that was out of this world good, but for the life of me I can't find it. I remember most of the ingredients but I can't remember the proportions. Any suggestions? I usually make up enough to do 4 or 5 briskets at a time.
Here are the ingredients I remember:
- Kosher salt
- Coarse-grind black pepper
- Celery salt
- Ancho chile
- Cayenne pepper
- Espresso-grind coffee
S&P in a 50-50 mix. I don't use garlic or onion due to food sensitivities/allergies, and I don't like it spicy-hot, but the cayenne gives it a nice pop to go along with the pepper. What else should I use, and in what proportions should I mix this in? Please and thanks!
