Chili Pepper Rub for Brisket

Chili Pepper Rub for Brisket
Claire Cohen
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: About 1 2/3 cup (6 servings)
Nutritional Guidelines (per serving)
185 Calories
2g Fat
45g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: About 1 2/3 cup (6 servings)
Amount per serving
Calories 185
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 1546mg 67%
Total Carbohydrate 45g 16%
Dietary Fiber 5g 16%
Protein 2g
Calcium 79mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a good, simple rub for beef, particularly barbecue brisket. You can adjust the heat by using either hot or mild chili powder.


  • 1 cup/240 mL brown sugar
  • 2 green chili peppers (finely chopped)
  • 1/2 cup/120 mL chili powder
  • 2 tablespoons/30 mL onion powder
  • 1 tablespoon/15 mL salt (sea)
  • 1/2 tablespoon/7.5 mL cayenne pepper
  • 1/2 tablespoon/7.5 mL black pepper (coarse ground)

Steps to Make It

  1. Mix all ingredients together. Pack all around a 10-pound brisket and refrigerate 24 hours before smoking.

  2. Place in the smoker, careful not to dislodge the rub. Smoke for 8 hours. Store this rub in an airtight container in a cool dark place. It is best to not store this rub too long or the brown sugar will harden and clump.