rub?

Share your recipes or request others.
Post Reply
Rev.Mike
Expert
Expert
Posts: 1050
Joined: October 7th, 2012, 1:24 pm

rub?

Post by Rev.Mike » February 20th, 2014, 10:14 pm

hey fellers, anyone got a recipe for a good beef rub? im in need of one for a party here soon, mainly for brisket,



User avatar
Gizmo
Founder
Founder
Posts: 6135
Joined: July 23rd, 2011, 11:55 am
Title: Member
BBQ Comp Team Name: Edna's Kids Comp Team - KCBS Certified Judge
Location: Kearney, NE

Re: rub?

Post by Gizmo » February 21st, 2014, 6:05 am

There's always the ole' backup - "Black & White" Rub (kosher salt and course black pepper 1/4 cup of each).

If you want to jazz that up a little then add:
Garlic - 2T
Smoked Paprika - 1/4 C for color
Worchestershire powder - 1/8 C
Turbanado Sugar - 1/4 C (help it stick/caramelize)

These amounts should easily do a large packer…… :D


And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy. :D
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)

User avatar
Pete Mazz
Moderator
Moderator
Posts: 2882
Joined: February 16th, 2013, 8:19 am
Title: Meathead
Location: Bucks County, PA

Re: rub?

Post by Pete Mazz » February 21st, 2014, 6:38 am

I'm a minimalist kind of guy with brisket as well. If you want to, substitute Seasoned Salt. Some will inject with beef broth too.


If it's tourist season, how come I can't shoot 'em?

Don't speak the language? Try this: Smoker Terminology

Try my SmokerBuilder Calculators

User avatar
Clover Ridge Smokers
Moderator
Moderator
Posts: 2466
Joined: December 1st, 2012, 4:42 pm
Title: Driven By Passion
BBQ Comp Team Name: Clover Ridge Smokers
Location: Minnesota

Re: rub?

Post by Clover Ridge Smokers » February 21st, 2014, 7:44 am

Here is a really good one that I really like.
1/4 cup + 2 tablespoons Salt
2 tablespoons B Sugar
3/4 teaspoon Garlic
3/4 teaspoon Onion
1 1/2 teaspoons paprica
1 tablespoon pepper
3/4 teaspoon Oregeno


Driven by Passion, Limited by Imagination

Rev.Mike
Expert
Expert
Posts: 1050
Joined: October 7th, 2012, 1:24 pm

Re: rub?

Post by Rev.Mike » February 21st, 2014, 11:39 am

thanks guys, since im doing 4 briskets, ill try them all and see how it goes!



swedeshutr
beginner
beginner
Posts: 6
Joined: February 13th, 2018, 9:54 am

Re: rub?

Post by swedeshutr » February 14th, 2018, 12:39 pm

Pete, don't you know it is a mortal sin to cook meat in a microwave? LOL. Makes the meat tough.
Interesting idea on ground beef though. I think I would prefer putting meatballs in a muffin pan and put in oven. Might need to draw up a diagram of the pan to know what recipe is in which hole.

If you want a pork recipe, I guess you could do the same thing with ground pork.



User avatar
Big T
Moderator
Moderator
Posts: 5508
Joined: September 1st, 2013, 2:40 pm
Title: Go Getter
BBQ Comp Team Name: Backyard Boys
Location: Lower Alabama

Re: rub?

Post by Big T » February 14th, 2018, 8:49 pm

swedeshutr wrote:Pete, don't you know it is a mortal sin to cook meat in a microwave? LOL. Makes the meat tough.
Interesting idea on ground beef though. I think I would prefer putting meatballs in a muffin pan and put in oven. Might need to draw up a diagram of the pan to know what recipe is in which hole.

If you want a pork recipe, I guess you could do the same thing with ground pork.
HUH ??


Measure Twice.....Cut Three Times.

User avatar
The Czar
Founder
Founder
Posts: 8334
Joined: May 22nd, 2011, 9:30 am
Title: Spam Hammerer
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
I'm Certifiable
Location: Missouri

Re: rub?

Post by The Czar » February 14th, 2018, 9:33 pm

Not sure where a microwave came from either Big T


Sent from my iPhone using Tapatalk Pro


If you can't fix it by sheer force or cursing......then it can't be fixed.....


AKA= The Czar

User avatar
Dirtytires
Expert
Expert
Posts: 2139
Joined: November 24th, 2015, 12:36 am
Title: It ain't broke...yet
BBQ Comp Team Name: Dont compete...cook for events once in a while
Location: Phoenix, Az

Re: rub?

Post by Dirtytires » February 14th, 2018, 9:44 pm

I dry brine with kosher salt and sometimes inject with unsalted beef stock the night before. The next morning I generously apply the rub and plop it on the smoker.

3 tbsp fine ground black pepper
1 tbsp sugar
1 tbsp onion powder
2tsp mustard powder
2tsp garlic powder
2tsp ancho chili powder
1tsp ground chipotle



Post Reply

Return to “Recipes”