I came here the other day looking for a good rub recipe for brisket. As always, there are a number of opinions on the subject ranging from salt and pepper only, to everything but the kitchen sink. I already know how to mix salt and pepper in equal proportion, so I've decided to go in the other direction a bit. Taking advice from all over the site this is what I've come up with: 1 part dry mustard 1 part cumin 1 part chili powder (which also has cumin in it, but has other stuff too) 1 part Cayenne 2 parts table salt 1 part very coarse ground black pepper a dash of fine ground white pepper 2 parts turbinado sugar To be honest, I didn't measure it that closely - I just kind of eyeballed it until it looked right. I wanted to make sure that it tasted good before I throw this stuff all over a 13 pound brisket. But how do you test out a rub, short of eating it by the spoonful? I've got to be certain my meat will be properly rubbed. I came up with the following solution: Add ≈1.5 cups of dry roasted peanuts to a small Tupperware container with a lid. Add 2 capfuls of extra virgin olive oil to the peanuts (just enough to thinly coat everything - a little dab'll do ya.) Add rub mixture to taste Add ≈ 2-3 drops of liquid smoke. Put the lid on the container, and shake and rotate the container on each axis, several times until the mixture is evenly distributed. It's a terrible picture, but it made for a spicy, savory snack. I'll bet a bigger batch of this would make for a great pre-bbq snack for guests (more leftovers for me - hahahaha). If nothing else, it gives you something to do with leftover rub.