Doc's Butt Rub

4
Dave T.

By
@AirRail

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

How to Make Doc's Butt Rub

Step-by-Step

  1. Mix all together well, store in large sealable shaker or plastic bag till needed
  2. This 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.
  3. Also good on burgers, fries, eggs, ribs, pork butts, chicken, fish, just an all around good dry rub. Enjoy!!

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