Brisket Brown Sugar Rub
From rescue_ranger 14 years ago
- 8 minutes to make
- Serves 1
This is a sweet brisket rub with a bit of a kick the toasting of the peppers will give it a rich Smokey flavor off-set by the sweet brown. Of course, you can adjust the heat by using mild or hot chili powder.
Ingredients
- 1/3 cup brown sugar shopping list
- 1/3 cup kosher salt shopping list
- 1/3 cup paprika shopping list
- 1/3 cup chili powder (I will toast the following peppers to achieve 1/3 cup dry powder) shopping list
- 4 Ancho peppers shopping list
- 2 Serrano Chiles shopping list
- 2 poblano chiles shopping list
- 3 Fresno chili peppers shopping list
- 1/3 cup fresh ground black, white and pink pepper corns shopping list
- 5 Tblsp garlic powder shopping list
- 5 Tblsp onion powder shopping list
How to make it
- Preparation: I will make my rub in the blender all at once I will start by
- 1) In a hot cast iron skillet toast the Ancho, Serrano, Poblano and Fresno chili peppers(toast the peppers about 4 to 6 min when you get a good strong pepper smell they will be done or timed about 6 min)
- 2) Place the peppers into a blender and pulverize into powder. Measure out 1/3 cup of powder..or not
- 3) Mix remaining ingredients together and blend to mix let mix settle for about 5 min (do not remove the blender lid till then) pour into a zip-lock plastic bag or use immediately. Pack firmly around brisket 12-24 hours before smoking. Wrap in plastic wrap or place in a large plastic bag. If using a wet marinade rub brisket a couple of hours prior to smoking.
- 4) This rub can be stored for several days, but after a week or two the brown sugar will crystallize.
People Who Like This Dish 4
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- valinkenmore Malott, WA
- rescue_ranger New Baltimore, VA
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The Rating
Reviewed by 1 people-
Sounds good and spicy - just the way I like it!
valinkenmore
in Malott loved it
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