Dry Rub For Brisket, Chicken And Ribs Recipe
Servings: 1
Ingredients
- 1 Tbsp. salt
- 1 Tbsp. oregano
- 1 Tbsp. freshly-grnd black pepper
- 1 Tbsp. sugar
- 1 Tbsp. brown sugar
- 2 Tbsp. paprika
- 2 Tbsp. dry mustard
- 1 Tbsp. cumin pwdr
- 1 Tbsp. coriander pwdr
- 1 Tbsp. chili pwdr
- 1/2 Tbsp. crushed habaneros
- 1 Tbsp. garlic pwdr
Directions
- Mix ingredients and put in bottle. Let stand at least two days befoe using.
- Let meat come to room temperature, rub with spice mix, then smoke at low heat (180 to 220 degrees) till done. Four hrs for chicken, 4 hrs for ribs, 12 or possibly more hrs for brisket.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 118g | |
| Calories 259 | |
| Calories from Fat 57 | 22% |
| Total Fat 6.84g | 9% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7416mg | 309% |
| Potassium 842mg | 24% |
| Total Carbs 52.92g | 14% |
| Dietary Fiber 13.6g | 45% |
| Sugars 30.45g | 20% |
| Protein 7.71g | 12% |
