dry rub recipe

[earschplitinloudenboomer]

Kids got me a new smoker...want to do a briskit...anybody want to share a good dry rub recipe?

[McPat]

I was watching "Good Eats" on the Food Network the other night. Alton Brown Made his rub with this formula: 8:3:1+one. Eight parts brown sugar to three parts salt to one part chili powder. Now the plus one is one part of anything you like as long as it adds to one whole part of the sum. Some suggestions from me to make up the one part are cumin, rubbed sage, curry powder, onion powder, garlic powder, mustard powder, black pepper and/or white pepper, red chili flakes...the list is endless as long as you follow the formula--8:3:1+1. I hope I made myself clear. Remember, the plus one is any ingredients as long as, together, they add up to one part of the whole recepe. The great thing about this is the parts can be cups, gallons, jar fulls, lid fulls depending on how much you need. Also, don't be skimpy when you use it on your meat. Go to town when applying. I think he said you can seal it in a jar and store it for a couple of months in the fridge, but you might want to check their website. Don't use fresh herbs for that very reason.
McPat

[Dale]

I like the Smokin In The Dark (http://www.smokininthedark.com/) products. Their Spicy Rub is one of my favorites. I also like the Cookshack Rubs like their Rib Rub (http://www.cookshackamerica.com/SearchResult.aspx?categoryid=88&parentid=) and their Spicy Chicken Rub (http://www.cookshackamerica.com/SearchResult.aspx?categoryid=90&parentid=). Sometimes I will mix the two and use it on ribs or brisket and it turns out pretty good. I haven't had a lot of time to whip up my own rub, so I have just been buying it premade.

[earschplitinloudenboomer]

Thanx guys;

McPat, sounds great, 'blieve I'll give 'er a try.