Simple Texas Dry Rub Recipe
Combine all the ingredients in a basin or large bowl. The meat should be unthawed, slightly cool, and wet to the touch. Trim excess fat as desired, and then apply the rub with your fingers using a circular motion from most lean to less. Make sure to cover the entire brisket and the top of the ribs of both beef and pork.
The ribs membrane should be pulled from the underside of all ribs, and fatty areas should be rubbed on the brisket. Spend a good amount of time applying the rub. For a crispier outside, use 1/16 in to 1/8 in or more coating on the meat. The rub may paste up if it’s too wet; make sure to wash and dry hands before applying a drier rub.
Ribs: Total Smoking Time is Six to Eight Hours
Inside Ribs: Use a cast iron deep-dish pan (Lodge makes a great one). Prepare the ribs with rub, and add 1 teaspoon of liquid smoke to cook at 250 degrees for 4 hours with the lid on.
Brisket: Total Smoking Time Is 18 to 24 Hours at 220 Degrees for a 16-Pound Brisket
Mesquite and Hickory Blend: Add apple wood for last 6 hours.