Ingredients
- 6 cups black pepper
- 4 cups table salt
- 2 cups onion powder
- 2 cups sugar
- 1 1/3 cups dry mustard
- 1 1/3 cups chili or ancho powder
- 1 1/3 cups garlic powder
- 2/3 cups cayenne powder
Preparation
Step 1
1) Mix the ingredients together in a bowl.
2) Lightly oil the meat with vegetable oil. Many of the flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don’t leave it out. Spread the rub generously on beef brisket, not so thick on other, thinner cuts. You can apply it just before cooking or let it marinate on the meet overnight. Heck, I’ve left meat sit under this stuff for days. Fact is it doesn’t penetrate a lot, but every little bit helps.
About the chile powders. I’m looking for complexity with two different flavors and two different levels of heat. Most chili powders and ancho powders do not have a lot of heat, but good flavor. In fact, ancho is usually in a lot of chili powders. Go with ancho if you can find it. It has a nice raisiny character. With chipotle or cayenne I’m after a kiss of heat. Chipotle has better flavor though.