Bubba Beef Rub
Good on anything Beef. Burgers and Steaks too!
2T Turbinado Sugar
2T Kosher Salt
2T Black Peppercorns
1T Coriander Seed
1T Dill Seed
1T Dry Minced Onion
1T Dry Minced Garlic
1T Dry Lemon Peel (optional)
1tsp Allspice Berries
1tsp Dry Thyme Leaves
3 Bay Leaves, crumbled
1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder.
Add Cayenne if more heat is desired.
All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.
Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ
Texas SR/Brisket Dip
1C Chopped Onion
1/2C Chopped Carrot
1/2C Chopped Celery
1T Minced Garlic
2T Olive Oil
Saute over medium heat until Golden...Add:
1-2 Bay Leaves
1T Grnd Black Pepper
1T Dark Chili Powder
1tsp Grnd Cumin
1tsp Mex Oregano
1tsp Red Pepper Flake, or more
This option gives a bolder South West Flavor
Saute for 1 minute to awaken the flavors...Add:
6C Beef Broth
24Oz Dark Beer
1/4C Brown Sugar
1/4C Worcestershire Sauce
Salt to taste
Simmer 30-60 Minutes and Puree (what i did) or strain for an Au Jus type Dip.
I have since started Straing this every time for smooth Au Jus.
Lots of folks here FOIL Pork Ribs with APPLE JUICE for 2 hours...My Foil Juice was inspired by KCBS Grand Champion, Johnny Trigg...
For each Rack of Ribs Combine:
1T Pork Rub
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
Simmer 5-10 minutes until syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Glaze the Ribs for presentation or service.
I was AMAZED...NO ADDITIONAL SAUCES NEEDED!!! BEST RIBS I EVER ATE!!! UPDATE...I just used this on a BUTT...AWSOME!!!!
I hope you enjoyed my work! Thanks to all of you here that share your knowledge and love of Q...JJ
Edited by Chef JimmyJ - 8/11/16 at 1:28am