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needing a good beef brisket rub

post #1 of 9
Thread Starter 
The weather here sat . Is going to be 70 deg. I'm going to smoke some ribs and a brisket , just need a good home made rub for the brisket. Any help would be greatly appreciated. Thanks in advance .
post #2 of 9

 When I smoke brisket I like to have a peppery rub.

I do everything in equal amouts except cumin cause it can be a bit over powering.

This will make a large batch.  Just put in in a mason jar and it keeps for a good while.

 

1/4 cup cumin

1/2 cup of pepper

1/2 cup of koser salt

1/2 cup of granulated garlic

1/2 cup of onion powder

1/2 cup of paparika

1/2 cup of chili powder

1/2 cup of brown sugar or turbanado sugar (also called natural sugar)

 

This is what I like to use.  If you don't want to make that much just, adjust it to fit.  Hope this helps.

post #3 of 9

Don't trim too much fat. Rub with Worcestershire before applying rub.

 

Dalmation Rub:

 

50/50 Salt/Pepper (adjust as you see fit)

add a little Granulated Garlic (optional)

add a little Granulated Onion (optional)

 

http://www.youtube.com/watch?v=VmTzdMHu5KU

post #4 of 9

These are two recipes I have used on Beef with success. First has a very South Western/ Texas flavor. The second is my Go To for anything Beef...JJ

 

 

Run for the Border Rub

 

2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Oregano, Mexican is preferred 

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1-2tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon

 

Optional:

1T Tomato Powder

1/2C Turbinado Sugar (Sugar in the Raw)

 

Makes 3/4 to 1Cup Rub.

 

This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients except maybe the Tomato Powder is available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili. 

 

 

 

Bubba Beef Rub

 

2T Turbinado Sugar

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries 

 

Add Cayenne if heat is desired.

 

All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant. 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.


Edited by Chef JimmyJ - 5/12/13 at 4:18pm
post #5 of 9

I like my beef with a lot of garlic followed by a peppery kick. I don't measure, but here is what I use for beef.

 

Garlic Powder

Garlic Salt

Black Pepper

Cayenne Pepper

Ground Mustard

Salt

Onion Powder

If you want a bit of sweetness use some light brown sugar or cane sugar

post #6 of 9
Thread Starter 
Thanks guy, always look forward to the help that is on this board .
post #7 of 9

These are good recipes. Thanks for sharing guys.

post #8 of 9

I use a few different ones. 

The tried and true Texas way, salt and pepper, equal parts.  Let's the smoke and meat do the talking.

I have also tried and love, 2 parts Montreal Steak to 1 part Bad Byrons Butt rub.  Not completely home made, but it is one of my favs.

And lastly, a good blend of several spices, but still keeping it pretty simple: 4 TBSP Kosher salt, 4 TBSP black pepper, 1 TSP granulated garlic, 1 TSP granulated onion, 1 TSP chili powder, 1 TSP cayenne. 

post #9 of 9

I did my 1st brisket a few weeks ago.  Turned out pretty good to!  biggrin.gif

Here is what I used:

 

1 cup of cane sugar

1 cup of granulated garlic

1/2 cup paprika

2 TBS black pepper

2 TBS chilli powder

1 TBS powdered beef bullion (took beef bullion granules and turned them into a powder with a spice grinder)

1 tsp ground ginger

1 tsp onion powder

1 tsp ground coriander

1 tsp cayenne

 

Where in TN is Powell?

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