Rub you the right way

I recently came up with what I now consider my favorite rub... it's great on brisket, pork loin and ribs too!

Remember that I don't measure anything, so the object of the game is to taste test as you mix...

In a small bowl I pour about 1/2 cup or so of light brown sugar. This is the base for the rub I love. Then I shake in black pepper, garlic salt, garlic powder, onion powder, chili powder and paprika. If I want it spicier, I'll sometimes use Tony Chachere's cajun seasoning as well. I don't use a lot of garlic salt, but that's up to you.

Shake/stir this stuff up well (and grind it together if you have lumps of brown sugar). When you taste test the rub, it will be hotter prior to cooking, so if you think it might be too spicy, it's pretty close to perfect in my book!

Rub this on a brisket and wrap it up with plastic wrap for about 12-24 hours. For ribs you can just rub it on prior to smoking.

The brown sugar will caramelize nicely, and it will tame down the heat just enough... sweet and spicy is a great way to rub!