Brisket Rub:
Paprika - 3 TBSP
Black Pepper - 3 TBSP
Garlic, Granulated - 3TBSP
Cumin - 3 TSP
Ancho Chili - 3 TSP
Onion Powder - 3 TSP
Espresso, Ground - 3 TSP (you can use your favorite dark roast coffee)
Cayenne - 1 1/2 TSP
Chipolte - 1 1/2 TSP
Thyme, Ground - 1 TSP
Bourbon, Powder - 2 TSP (if you cannot find bourbon powder, use 1/4 cup of bourbon with your rub to make a wet rub on the day you’re seasoning your brisket. 2-3 oz should work for ribs)
Santa Maria Rub:
Garlic Powder - 1 tbsp
Paprika - 3 tbsp
Onion Powder - 1 tbsp
Red Pepper Flakes - 1 tbsp
Cumin - 1 tbsp
Oregano - 1 tbsp
Espresso - 1 tbsp
Brown Sugar - 2 tbsp
Black Pepper - 1/2 tsp
BBQ Rub:
Paprika - 6 TBSP
Kosher Salt - 4 TBSP
Black Pepper - 3 TBSP
Garlic Powder - 3 TBSP
Honey, Granulated - 2 TBSP
Lemon Peel, Dried - 2 TBSP
Brown Sugar - ½ Cup