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The (not-so-secret) Smokehouse Rub

1 Min Read
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FM Staff

YIELD: 1 quart

2 cups, 2 1/2 Tbsps. granulated sugar
1/2 cup, 2 tsps. kosher salt
3 1/2 oz. Spanish paprika
1/4 cup, 2 Tbsps. chili powder dark
1 Tbsp., 2 tsps. garlic powder
1 Tbsp., 2 tsps. black pepper whole, ground
1 3/4 tsp. cayenne pepper, ground

  1. In bowl, combine all ingredients. Mix well. Store in airtight container.

  2. Prepare smoker to manufacturer's specifications. Set at 190°F. For a 9 lbs. brisket use 8 Tbsps. of rub. With gloved hands, evenly spread rub on both sides of brisket. Place brisket on rack well sprayed with pan release Smoke for 14 hours. Use as a rub for smoked or roasted meats.

Recipe by Miguel Ardid, Executive Chef, Trinity University

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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