I have been smoking (meats) for several years. Each time, my dry rub has been okay, but not quite exactly what I was looking for. This time, I think I hit on it. This was equally crowd-pleasing on ribs and on brisket. If you use it on shoulder or anything else much thicker than brisket, you may wish to first rub the meat with some extra salt and let it sit an additional overnight before using this rub. This is based on a cup of brown sugar. Scaling up will be easy so long as you keep the ratios.
| Ingredients | |
|---|---|
| Brown Sugar | 1 cup, packed |
| Paprika (sweet) | 1/3 cup |
| Garlic Powder | 1/4 cup |
| Black Pepper (ground, not coarse) | 2 Tablespoons |
| Ginger (ground) | 2 Tablespoons |
| Allspice (ground) | 2 Tablespoons |
| Cayenne (ground) | 1 Tablespoon |
| Salt | 1 Tablespoon |
Combine all ingredients and mix very well. Rub or pat generously on meats to be smoked. Do this at least 12 hours before starting to smoke. Extra can be stored in glass jars with tight lids. Plastic is okay, but plastic doesn't keep air out as well, and any reusable plastic containers used may be permanently "flavored" by the spices.
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