The BEST BBQ Rub

This rub recipe can be used on anything you smoke! My favorite is pork, but it works just as well on beef, turkey and chicken. We have even used it on bologna!

I like to use fresh ground spices. You get so much more flavor! Also, I have a special dark chili powder and black mustard seed I like from Tea & Spice Exchange.

I typically use a dry brine on the meat overnight, just applying the salt liberally, wrapping in plastic wrap and refrigerating. I pull the meat from the fridge about an hour before putting on the smoker, and apply the rub. Don't be afraid to put it on thick. I find this recipe is the perfect amount for an average 10-12 pound brisket or pork butt.

Ingredients

• 3 tablespoons dark chili powder

• 1 tablespoon coriander seeds, ground

• 1 tablespoon celery seed, ground

• 1 tablespoon garlic powder

• 1 tablespoon mustard seeds, ground

• 1 tablespoon dried oregano, rubbed

• 1 tablespoon smoked Spanish hot paprika

• 1 tablespoon black peppercorns, ground

Directions

1. Ground whole seeds in spice grinder or mortar and pestle.

2. Combine all ingredients in a lidded container and shake thoroughly.

3. Apply liberally to pork butt or brisket morning of smoke after overnight dry brine. For beef, allow to rest for 1 hour before smoking to bring to room temperature.