RIBS and PULLED PORK
¼ Cup Dark Brown Sugar (Sifted)
¼ Cup Turbinado Sugar
½ Cup Paprika (Hungarian Sweet)
1 Tablespoon Kosher Salt
1 Tablespoon Cracked Black Pepper
½ Tablespoon Chili Powder
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Teaspoon All-Spice
1 Teaspoon Cayenne
1 Teaspoon Mustard Powder
1 Teaspoon Celery Salt
1 Teaspoon Accent (Optional)
½ Teaspoon Cumin

Sift the dark brown sugar to prevent clumping. Add each ingredient one by one and stir with fork until even. For less heat, cut the Cayenne and Mustard Powder in half or delete. Store in an air-tight container in refrigerator.

BRISKET
Equal parts Kosher Salt and Cracked Black Pepper

1 cup brown sugar

1 tablespoon of the following

-kosher salt
-black pepper
-garlic powder
-cumin
-paprika
-chili powder
-red pepper

Is good on chicken and pork never tried on anything else.

This. Chili powder has cumin and paprika. I sometimes skip them.

For Pulled Pork and ribs

-kosher salt
-black pepper
-garlic powder
-cumin
-paprika

For Brisket

-Salt
-Pepper
-Garlic
-Mexican Oregano (sometimes)

I also think there are a lot of good rubs on the market as well from Sucklebusters, Meat Church and Redneck Cookers.

This stuff is great http://www.specialshit.com/

I have a cabinet full of store bought rubs that I tried once that didn't do much for me. now they merely take up space and my wife tells me I shouldn't buy any more until some of those are gone, so I use as seasoning on salads, veggies, etc., just not cook with them. there are only a couple of store bought mixed seasonings I use on a regular basis, Bill's Season All and Fiesta Fajita Seasoning, those go pretty good on anything as a rub or seasoning on the plate.

for brisket, I keep it pretty simple and nothing is measured or mixed, just applied individually by feel or appearance.

fine grind black pepper
sea or kosher salt (used Morton's Iodized for years, but figured less sodium was better for me)
garlic powder
onion powder
course grind black pepper

occasionally I will use one or a combination of.
smoked paprika
cumin
red pepper
ground mustard seed
white pepper

these work well for pretty much anything going on the smoke. My wife prefers sweeter taste for ribs, so I add dark brown sugar and/or honey to hers.

First time I made pulled pork I googled recipes looked at several and this is the one I thought sounded best and had the most common ingredients.

For yall with a ton of different store bought rubs especially partial jars...do what I do and mix them all together in a big mason jar for bulk cookouts or to leave at the lease. Or use them to make basic sausage. I do a spice pantry clean out once a year usually when I get all my processing started for the season and just mix em all up together. You would be surprised how they balance each other out.

I was a 1 part salt to 1 part pepper brisket man but ive started doubling the pepper.

I think rubs are a frame of mind more than the flavor they add. Other than salt most disappear during cooking.

That's a helluva thing to say to a bunch of men.

Read what people are putting in there in addition to chili powder and then look at what is in chili powder.


Chili Powder Recipe - Food.com
Food.com › recipe › chili-powder-16892

Ingredients Nutrition. 2 tablespoons paprika. 2 teaspoons oregano. 1 1⁄4 teaspoons cumin. 1 1⁄4 teaspoons garlic powder. 1 1⁄4 teaspoons cayenne pepper. 3⁄4 teaspoon onion powder.

I use this http://kennysseasonings.com/
Kenny is a good friend of mine

I am with you. The only thing I use is Salt, Pepper and Garlic is all it takes.

Ill run=b your back if you rub my feet that is what you meant by sharing right?

I use Kennys some and will tomorrow on some ribs.

Salt, pepper, garlic. Best basic rub. Add paprika for color, chili powder for zest, brown sugar for sweet.

Let the meat speak.