Miscellaneous Dry Rubs for Beef September 24, 2008 Dry rub for beef brisket: This is the basic dry rub I use to coat beef brisket before smoking: 3 parts brown sugar slightly less than 1 part kosher salt 1 part chili powder 1 part pepper 1/3 part garlic powder I use 1/2 cup as 1 part, so this mixture makes a little more than 3 cups of dry rub. It should be enough for about three beef briskets. I recommend storing it in a sealed container in the freezer. ——————– I’ll be adding other beef rub recipes here as I experiment. Check back later! © 2008 – 2012, Crouton deMenthe. All rights reserved. About Crouton deMenthe Amateur cook and barbecue fanatic. Crouton deMenthe Amateur cook and barbecue fanatic. Previous Brine (Poultry) Newer Dry Rub (Poultry) Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Comment Notify me of follow-up comments by email. Notify me of new posts by email.