{"id":653,"date":"2008-09-24T12:07:47","date_gmt":"2008-09-24T19:07:47","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=653"},"modified":"2012-02-13T07:56:33","modified_gmt":"2012-02-13T14:56:33","slug":"dry-rub-beef","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=653","title":{"rendered":"Dry Rubs for Beef"},"content":{"rendered":"<p>Dry rub for beef brisket:<\/p>\n<p>This is the basic dry rub I use to coat beef brisket before smoking:<\/p>\n<ul>\n<li>3 parts brown sugar<\/li>\n<li>slightly less than 1 part kosher salt<\/li>\n<li>1 part chili powder<\/li>\n<li>1 part pepper<\/li>\n<li>1\/3 part garlic powder<\/li>\n<\/ul>\n<p>I use 1\/2 cup as 1 part, so this mixture makes a little more than 3 cups of dry rub.\u00a0 It should be enough for about three beef briskets.\u00a0 I recommend storing it in a sealed container in the freezer.<\/p>\n<p style=\"text-align: center;\">&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;<\/p>\n<p style=\"text-align: left;\">I&#8217;ll be adding other beef rub recipes here as I experiment.\u00a0 Check back later!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0 It should be enough for about three beef briskets.\u00a0 I recommend storing it in a sealed container in the freezer. &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; I&#8217;ll be adding other beef rub recipes here as I experiment.\u00a0 Check back later!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[148],"tags":[52],"class_list":["post-653","post","type-post","status-publish","format-standard","hentry","category-miscellaneous","tag-dry-rub"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-ax","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=653"}],"version-history":[{"count":4,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/653\/revisions"}],"predecessor-version":[{"id":1337,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/653\/revisions\/1337"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}