6 tablespoons dark brown sugar
4 tablespoons chili powder
4 tablespoons paprika
4 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
2 tablespoons cayenne
4 teaspoons dry mustard
4 teaspoons ground cumin

Liberally apply to a patted dry beef brisket or pork baby back ribs, wrap tight in plastic wrap and refrigerate overnight. Smoke cook as you wish and be prepared for some drop to knees good 'que!!

Ya'll come back now, ya hear.

Mr. Bones
We cook the flavor in, NOT paint it on!

Mr. Bones,

Thanks for sharing the recipe and the story. Next time I do a brisket, I'll give it a try. It's actually rather close to some I've tried, so i'll mix it up and give a report.

Smokin'