The pepper and salt balance is spot-on for a classic Texas rub, and it clings perfectly to the brisket without being too salty. I used it for a slow smoke last weekend and the crust came out exactly as I hoped.

Finally a rub that doesn't try to do too much—the salt, pepper, and garlic let the beef flavor shine. Worked perfectly on my last brisket, bark formed beautifully.

The garlic comes through nicely, but I was hoping for a bit more pepper kick to cut through the fat on beef ribs. It’s a solid everyday rub, just not quite as bold as I’d like for a proper brisket.