Texas Dalmatian Rub
Salt and coarse pepper, nothing hiding the beef. The whole point is restraint. Best on brisket and beef ribs.
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Ingredients
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Method
Combine equal parts salt and coarse pepper. Some pitmasters add garlic powder, purists don't — the garlic is listed as optional.
Apply heavily to brisket or beef ribs. Let the smoke and the beef do the talking. Ideal on long low-and-slow cooks at 225–275°F.
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