Dry Rub for Beef and Pork

Rooney Caldwell

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.

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