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Dry Rub For Brisket, Chicken And Ribs
Ingredients
- 1 Tbsp. salt
- 1 Tbsp. oregano
- 1 Tbsp. freshly-grnd black pepper
- 1 Tbsp. sugar
- 1 Tbsp. brown sugar
- 2 Tbsp. paprika
- 2 Tbsp. dry mustard
- 1 Tbsp. cumin pwdr
- 1 Tbsp. coriander pwdr
- 1 Tbsp. chili pwdr
- 1/2 Tbsp. crushed habaneros
- 1 Tbsp. garlic pwdr
Directions
- Mix ingredients and put in bottle. Let stand at least two days befoe using.
- Let meat come to room temperature, rub with spice mix, then smoke at low heat (180 to 220 degrees) till done. Four hrs for chicken, 4 hrs for ribs, 12 or possibly more hrs for brisket.
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