Doc's Butt Rub

Dave T


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.


★★★★★ 2 votes

4-5 5lb beef briskets or 2-3 10lb pork shoulders
15 Min


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

How to Make Doc's Butt Rub


  • 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!!

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