Texas Spice Rub
Before smoking a whole beef brisket, rub the meat all over with this piquant spice blend, then cover with plastic wrap. Let stand at room temperature for 1 hour or refrigerate for up to 24 hours.
- 1/4 cup chili powder
- 2 Tbs. freshly ground black pepper
- 2 Tbs. garlic powder
- 1 Tbs. onion powder
- 2 tsp. salt
- 1/2 tsp. cayenne pepper
In a small bowl, stir together the chili powder, black pepper, garlic powder, onion powder, salt and cayenne. Makes about 10 Tbs., or enough for 8 lb. of brisket.
Adapted from Williams-Sonoma Mastering Series, Grilling & Barbecuing, by Rick Rodgers (Free Press, 2006).