Scales for everything from a single chicken to a full packer brisket. Slide the batch size to whatever you need — amounts promote from teaspoons to tablespoons to cups on their own.
Ingredients
- Brown sugar3 tbsp
- Smoked paprika2 tbsp
- Kosher salt2 tbsp
- Coarse black pepper1 tbsp
- Garlic powder1 tbsp
- Onion powder1 tbsp
- Chili powder1 tsp
- Dry mustard1 tsp
- Cumin1 tsp
- Cayenne½ tsp
Total combined11 ⅛ tbsp
Instructions
- Whisk every ingredient together in a bowl, breaking up any lumps in the brown sugar with your fingers.
- Transfer to an airtight jar. Shake before each use — the sugar and salt settle differently than the ground spices.
Usage
Brisket
Apply generously the night before. The salt draws moisture out then back in, tightening the bark. For traditional Texas style, skip the sugar for pure bark.
Pork (Ribs / Shoulder)
Coat heavily and let sit 2–4 hrs or overnight in the fridge, uncovered. The brown sugar caramelizes into a lacquered crust.
Chicken
Get under the skin. Smoke low (225–250°F) until 165°F internal. Finish hot (400°F+) for 5–10 min to crisp.
Notes
Reduce or omit the brown sugar for brisket if you want pure savory bark with no sweetness.