When I first started playing with rubs for my pork butts I usually just threw a bunch of stuff together till it felt right. I had someone ask for my recipe and I really had no clue so this last time I decided to measure things while I made it. This is what the recipe is for right now, I may make some more tweaks so consider this a living recipe. When I first made this I did a double recipe and it covered a 10 lb brisket and 9lb butt and had about 1 cup to spare. You can make a bunch at once and store in an air tight container for up to 6 months if you like.
The Works Simple Rub
1 cups Brown Sugar
1/4 cup Sea Salt (though any should work)
1/8 cup cayenne pepper
1/8 cup Cajun seasoning
1/16 cup Southwest Chipolte spice mix*
1/16 cup black pepper
1-2 tsp Garlic Powder
(1/16 cup = 1 tablespoon, I left in cups because I usually do in multiples)
Just mix everything by hand to break up the clumps and apply to your meat like any other rub.
* – Got this at Sam’s club a long time ago but haven’t seen there lately, I’d assume any dried and crushed pepper spice mix will work as well.
When I first made the rub the salt was twice what it is now. The outside of the brisket tasted very salty but the pork wasn’t as bad. It could have been the way the meat was cooking that the rub piled up in one spot on the brisket but for now I’m cutting that in half.