SP
AKA the brisket rub!
I frequently get asked how I season my beef BBQ and I always joke that the rub is a secret. I find it humorous since the rub is incredibly simple, and yet effective.
This is the rub that Aaron Franklin uses on his briskets, and it involves only two ingredients: salt and pepper!
To build a good bark and texture on beef, it's helpful to use a coarse rub or seasoning. This is especially important when making slow-cook BBQ, such as brisket or beef ribs. For best results, be sure to use Kosher salt (which is a pretty coarse-ground salt) and 16-mesh black pepper (if you can't find it, Sam's and Costco sell "coarse ground pepper").
This rub is obviously great on beef BBQ, but it also works really well on steaks!
Ingredients
Morton's brand Kosher salt
16-mesh ground black pepper
Instructions
Measure equal parts salt and pepper, depending on the size of the container you will be storing the rub in. The ratio is 1-to-1, so the amount you measure doesn't matter as long as you end up with the same amount of salt and pepper in the container.
Mix the spice mixture well, and store.