Dalmatian RubSteven Raichlen
Dalmatian rub is the name given to that simple mixture of salt and pepper used by pit masters across Texas. (Black and white, the coloring of a Dalmatian—get it?) Elegant in its simplicity, it’s in no way simpleminded, because depending on the salt (kosher or sea, coarse or fine) and the pepper grind (cracked, coarsely ground, 16 mesh, or finer), the resulting brisket will have a very different bark and taste. And that’s before you add additional flavorings, such as sesame seeds or hot red pepper flakes (the latter making it a newspaper rub—black and white and “read” all over). Here’s the basic formula. Tweak it to suit your taste.
- Advance Prep: 5 minutes
- Yield: Makes 1 cup
- 1⁄2 cup salt (coarse, fine, kosher, sea, smoked, and so on)
- 1⁄2 cup black pepper (cracked, coarse, ne, and so on)
Optional Flavorings (Add any one or two of the following)
- 1⁄4 cup hot red pepper akes
- 1⁄4 cup sesame seeds (white, toasted white, or black)
- 2 to 4 tablespoons chili powder
- 1 tablespoon ground cumin
1: Combine the ingredients in a bowl and mix with your fingers. Dalmatian Rub will keep, in a sealed jar away from heat or light, for several weeks.
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It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and […]Buy Now ‣