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Best BBQ Rubs: Ratios, Storage and How to Apply Them A good BBQ rub is about half salt and coarse pepper, a quarter paprika, onion and garlic, and a small amount of sugar for the edge. Get that ratio right and the rest is detail. Most homemade bbq rubs fail for one of two reasons:…
Rubs for Smoked Brisket: Master Rubs Rubs for smoked brisket all come off one base: half a cup of salt and half a cup of coarse pepper. The five below are what you add to it. Everything else is the same in each case. Smoke at 225°F over hickory, wrap at 165°F, pull at 203°F….
Brisket Dry Rub: The Science Behind That Snap-Worthy Bark A brisket dry rub is half salt, half coarse pepper, then paprika, garlic, onion and a little sugar. Apply it 12 to 24 hours ahead. That is the whole thing. What follows is why each part is there, because once you know that you can change…
