- 3 tablespoons ancho chili powder
- 2 tablespoons chili powder
- 2 tablespoons black pepper
- 2 tablespoons granulated garlic
- 2 tablespoons unsweetened dark cocoa powder
- 1 tablespoon oregano
- 1 tablespoon cayenne
Combine rub ingredients in a small bowl.*This brisket rub recipe does not contain salt in the ingredients. However, we recommend that you use 1 teaspoon of kosher salt per pound of meat. Add that total to 1 tablespoon of rub per pound of meat. For example, a 10 pound brisket would take 3 tablespoons + 1 teaspoon kosher salt (or 10 teaspoons total), and 1/4 cup, plus 2 tablespoons of rub (10 tablespoons total).
Double or triple recipe and store rub in an airtight container in the cupboard for up to one year after preparation. Take out what you need. Discard any leftover rub that has come into contact with raw meat.
Keep in mind that this rub is on the spicier side, so adjust the ingredients to suit your needs. Substitute with regular paprika or increase the amount of mild chili powder if reducing the cayenne or ancho.
Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2684mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1459IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg