Doc's Butt Rub

Dave B

By
@Augisdaddy

This is a great dry rub for brisket, don't put too much on and over power the meat. It's my go to dry rub for beef brisket, roasted corn and chicken. If smoking it may be applied again when meat is about half way done.

Rating:
★★★★★ 2 votes
Comments:
Serves:
4-5 5lb beef briskets or 2-3 10lb pork shoulders
Prep:
15 Min
Method:
Smoke

Ingredients

1/2 c
paprika
1 Tbsp
hickory salt (smoked salt)
1/2 c
brown sugar
1/4 Tbsp
garlic powder
1/4 Tbsp
onion powder
1/4 tsp
cumin
1/4 tsp
ancho chili powder
1/4 tsp
instant coffee powder (granules)
1/4 tsp
chipotle chili powder

Step-By-Step

1Mix all together well, store in large sealable shaker or plastic bag till needed
2This is enough to make 4 or 5 separate 5lb beef briskets or 2 or 3 10lb pork shoulders, or several slabs of ribs. Apply to meat that has been patted hdry with a paper towel. Do not apply to wet meat. Shake an enven lite coat (yes you can use too much) over both sides of meat and let sit at least 2 hours, over night is better. Smoke or prepare are you like.
3Also good on burgers, fries, eggs, ribs, pork butts, chicken, fish, just an all around good dry rub. Enjoy!!

About this Recipe