Dry Rub for Beef and Pork

This is the rub we use for our Smoked meats.

[ingredients title=”Ingredients”]

• 3 tbsp salt
• 1/2 cup fresh ground black pepper
• 1 cup + 2 tbsp season all
• 2 tsp ground chipole pepper
• Brown Sugar

[/ingredients]

[directions title=”Directions”]

1. Mix together thoroughly
2. Rub on meat and cover all sides
3. Cover everything with Brown Sugar
4. Let rest overnight – at least 18 hours – 24 hours is better

[/directions]

NOTE: The brown sugar is used to add a little sweetness and to cut the heat.