Recipes
What to do with Cox Rub.
The instructions on the bottle are short on purpose: sprinkle, wait, heat. But here are some specific things we cook with it. Send us yours and we'll add them.
🥩 MEATS
Brisket
Trim. Coat liberally with Cox Rub on all sides. Wrap in butcher paper or leave bare. Let it sit at room temp 30–60 min while the smoker comes up to 225°F. Smoke until probe-tender (internal ~203°F), about 1 hour per pound. Rest 1 hour before slicing.
Pork Shoulder (Pulled Pork)
Coat the whole shoulder with a heavy layer of Cox Rub. Wrap in plastic and refrigerate overnight if you can. Smoke at 225°F until internal hits 203°F (about 1.5 hr/lb). Rest, then pull. The bark will be glorious.
Spare Ribs
Pull the membrane off the back. Light coat of yellow mustard, then a heavy hand with Cox Rub. Smoke at 225°F for 3 hours unwrapped, 2 hours wrapped (with butter + brown sugar), 1 hour back unwrapped. (The classic 3-2-1.)
Whole Chicken
Pat dry. Cox Rub everywhere — under the skin too if you're feeling thorough. Spatchcock if you want it faster. Smoke at 275°F until thigh hits 175°F, about 2.5 hours. Crisp the skin over direct heat at the end.
Chicken Wings
Toss raw wings with a little oil and a generous hit of Cox Rub. Smoke at 250°F for 45 min, then crank the heat to crisp the skin. Don't sauce them. Trust us.
Fine. Sauce them. But when your neighbor asks why his wings don't taste like this, that's between you and the sauce.
Tri-Tip
Rub heavily, all sides, and let sit 30 min. Reverse-sear: smoke at 225°F until internal hits 125°F, then sear over high heat to 130°F. Rest, slice against the grain.
🥄 DIPS
Sandy's Cox Rub Chip Dip
Mix 16 oz sour cream with 2 tablespoons Cox Rub. Stir. Refrigerate at least 1 hour (longer is better). Serve with kettle chips or anything sturdy enough to scoop. This is dangerous.
Smoky Ranch
Buttermilk ranch + 1 tsp Cox Rub per cup. For wings, fries, raw vegetables, anything.
Burger Spread
Mayo + Cox Rub + a squeeze of lemon. Spread thick on a brioche bun.
🍹 BLOODY MARYS
Cox Rub Bloody Mary Rim
Rim a glass with lime, then dip in a 2:1 mix of kosher salt and Cox Rub. Pour your usual Bloody Mary in. Garnish with whatever is in your fridge. (Bacon belongs here.)
Cox Rub Michelada
Rim with the same Cox Rub salt mix. Mexican lager, lime juice, hot sauce, splash of Worcestershire. Stir, drink, repeat.
🍔 OTHER
Burgers
Mix Cox Rub directly into the ground beef (1 tsp per pound). Don't overwork it. Grill over high heat.
Roasted Vegetables
Cauliflower, Brussels sprouts, sweet potatoes, broccoli — toss with olive oil and Cox Rub, roast at 425°F until charred.
Popcorn
Melt butter, stir in a pinch of Cox Rub, drizzle over popcorn. Yes, really.
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