Brisket Rub:
Paprika 3 TBSP
Black Pepper 3 TBSP
Garlic, Granulated 3TBSP
Cumin 3 TSP
Ancho Chili 3 TSP
Onion Powder 3 TSP
Espresso, Ground 3 TSP (you can use your favorite dark roast coffee)
Cayenne 1 1/2 TSP
Chipolte 1 1/2 TSP
Thyme, Ground 1 TSP
Bourbon, Powder – 2 TSP (if you cannot find bourbon powder, use 1/4 cup of bourbon with your rub to make a wet rub on the day you’re seasoning your brisket. 23 oz should work for ribs)

Santa Maria Rub:
Garlic Powder 1 tbsp
Paprika 3 tbsp
Onion Powder 1 tbsp
Red Pepper Flakes 1 tbsp
Cumin 1 tbsp
Oregano 1 tbsp
Espresso 1 tbsp
Brown Sugar 2 tbsp
Black Pepper 1/2 tsp

BBQ Rub:
Paprika – 6 TBSP
Kosher Salt – 4 TBSP
Black Pepper – 3 TBSP
Garlic Powder – 3 TBSP
Honey, Granulated – 2 TBSP
Lemon Peel, Dried – 2 TBSP
Brown Sugar – ½ Cup