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Beef Dry Rub?

post #1 of 4
Thread Starter 

Hey, I am new to the smoking game, and was wondering if people could share their favourite dry rubs for beef (and maybe for what kind of beef you used it for).

 

I have looked up a couple recipes, but they are all so vastly different...

 

I wouldn't mind one with a little 'kick' (spice).

 

Thanks!

post #2 of 4

for beef this stuff gets great reviews 

http://owensbbq.com/tatonka-dust-buffalo-wing---brines.html

 

personally i havent tried it a lot of us on here like it and for beef i usually like to keep it pretty simple because beef has such a wonderful taste on its own. when grilling or smoking a steak i like garlic power salt and Montreal's steak seasoning for larger cuts i like a dusting of SPOG (salt pepper onion powder and garlic powder) but everyones taste is different season the beef with what you like. 

post #3 of 4

Here are some Recipes I use on Beef when I want more than SPOG. Ultimate Smoked Beef...Rib Eye/Rib Roast...Chuck is a good cut for Pulled or Chopped Beef. Short Ribs are super flavorful and smoked low and slow are very tender. Brisket is great Sliced. Top Sirloin and Tri-Tip are great smoked but cook to an IT of no more than 135-140, Medium. I am not a fan of anything from the Round...JJ

 

Run for the Border Rub

 

One for the Chili Heads!

 

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:

2T 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 Black Pepper, Chipotle and Cayenne Powder. Reduce to 1tsp for Bite but less heat. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili, leave out the Sugar...JJ

 

This is a popular recipe I have done with Pork, Brisket or just Hamburger. Depending on what I have on hand I will mix the meats...

 

 

Coffee Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

2T Fine Ground Coffee

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1T Black Pepper, more if you like

1tsp Ground Coriander

1tsp Ground Dill Seed

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

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

 

Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

post #4 of 4
When you purchase Jeff's Rib Rub and Sauce recipes, you get the Texas Rub recipe thrown in. It's good for any beef. Other than that I will use a base of SPOG with a little Montreal if I want to kick it up a bit. Remember, all of the proceeds from the sale of Jeff's recipes goes toward the maintenance of this site.
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