Whether the dry rub recipe is for a rack of ribs, baby back ribs, beef brisket, pork shoulder, pork belly, or even thick cuts of pork chops, it is the perfect mix of spices that will taste amazing ...

Creating the perfect dry rub recipe for the best pulled pork involves balancing savory, and slightly spicy elements. With ...

4 pounds beef brisket, trimmed. 1 1 / 2 cups beef stock. Preheat the oven to 350 degrees. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard ...

“I actually prefer our pepper to be about two weeks old,” Franklin says. “We use a whole lot of pepper on our brisket. That’s because pepper tastes really freaking good when it melts into fat.” ...

Yield: 10 servings 1 medium onion, chopped One 4- to 6-pound beef brisket 1/4 cup Cheater Basic Dry Rub, see cook’s notes 1/4 cup ketchup 1/4 cup Worcestershire sauce 1/4 cup liquid smoke Cook ...

When the brisket reaches 175 degrees, take it out of the smoker and make a pouch out of two large pieces of aluminum foil. I use two layers of foil to prevent leakage.

Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour. Preheat the oven to 300°F. In a large flameproof roasting pan set over two burners, heat the oil.