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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Tablespoons 8g Recipe makes 10 Tablespoons) |
||
| Calories 25 | ||
| Calories from Fat 3 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 467mg | 19% | |
| Potassium 69mg | 1% | |
| Total Carbohydrate 5.7g | 1% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 3.8g | ||
| Protein 0.6g | 1% | |
Ingredients
- 2 1/2 tablespoons dark brown sugar
- 1 1/2 teaspoons dried sweet basil leaves
- 1/8 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground savory
- 3/4 teaspoon dried thyme
- 3/4 teaspoon black pepper
- 3/4 teaspoon white pepper
- 2 tablespoons paprika
- 2 teaspoons dry mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
Directions
1
Mix ingredients together and place in a shaker if you have one.2
Sprinkle liberally over a 5-6 pound brisket and wrap tightly in plastic.3
Refrigerate at least overnight, until cooking time.
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Featured Reviews for This Recipe
From: CanadianChef
On Sep 19, 2007
I have used this recipe several times and my family loves it. Being displaced Texans, it reminds us all of home! I too throw it on the grill for about 5 minutes a side and then cook on a really low heat in the oven with a little water and liquid smoke, turns out great everytime!
From: winkki
On Jun 8, 2005
I made this for a Memorial Day cookout. It was straight-forward enough that my daughters could help put it together but had a depth of flavor that belied the ease of preparation. The flavor is complex, not quite what one might typically think of as 'barbecue' but very good in its own right. We ended up having to put the brisket in the oven because of rain; I think the smokiness of a grill would make this even better, so the difference between 4 and 5 stars may lie there. Thanks Mean!
From: Leslie in Texas
On Jul 7, 2005
I used this on a brisket that I made on the 4th of July and everyone loved it! After I rubbed the brisket with it, I refrigerated it overnight. The next morning I grilled it for abut 8 minutes per side, and wrapped it in a double thickness of heavy duty foil, after adding about 1/2 c. of water and 1 t. liquid smoke. Baked it at 225 degrees for about 7 hours and served it with Stubb's BBQ sauce- absolutely wonderful! Thanks, Mean, for another recipe that will be used often!
From: Chef Bubba 2u
On May 31, 2005
Made this for dinner tonight - it was GREAT! The only thing I did different was I added a little chipotle to kick up the heat. (That's the only reason I gave it 4 stars instead of 5)From now on, I'll use this rub on everything.
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