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Rub for a brisket or spareribs

post #1 of 11
Thread Starter 
I was watching the food network (minus 10 man points) watching a show called Dive-ins, Diners, and Dives. That episode was on authentic BBQ and smokehouses. Anyway the point is that the 3 different owners they interviewed vowed that they only ever use a salt and mostly pepper for the rub they use. Any thoughts I know I've read alot of people using brown sugar or other things. But as This will be my first attempt I want to try and keep it simple. Thanks for any imput. PDT_Armataz_01_34.gif
post #2 of 11
Salt, pepper, and smoke is the classic recipe for brisket. My brisket rub has more than that (but no sugar), but I did just S & P and maybe a little granulated garlic for a long time and was very happy with it. PDT_Armataz_01_34.gif

Now ribs, I think the sugar in the rub makes them better, but have done them with just salt & pepper........not bad but can be improved on. Pork just doesn't have as strong of a flavor on its own as beef does in my opinion.

I would suggest try a cook with jsut salt & pepper and see what you think. Then add from there, keep experimenting until you find what suits your tastes.
post #3 of 11
I'm with Fatback Joe on the brisket. Try cutting a rack of spares into 2 pieces, on with salt & pepper, and the other with Jeff's rub, or any other rub. You'll have 2 taste tests with on smoke!
post #4 of 11
Here's one I like. You can drop or add any items you wish.

Savory Brisket Rub

1/2 C Onion Powder
1/4 C Kosher Salt
1/4 C Garlic Powder
1/4 C Hungarian Paprika (Or whatever Paprika you have available)
1/4 C Brown Sugar
1/4 C Cracked Black Pepper

Mix ingredients well and apply to both sides of the brisket.

I like to allow 12-48 hours, before the day of the smoke, in the frig.

I let it rest a couple of hours before putting on the smoke, while I'm firing up the smoker and getting it up to temp.

I used the Smokey Okie method. Eliminate the salt or reduced the amount, whatever you want to do.

__________________________________________________ ________________________

For ribs, I like Porker's Rib rub.

I don't put it on the night before, I do it the day of the smoke.
  • 2 cups paprika
  • 3/4 cup lemon pepper (I use lemon zest, but not 3/4 of a cup)
  • 1/4 cup coarse ground black pepper
  • 1/4 cup white pepper
  • 1/4 cup onion salt (I use onion powder instead)
  • 1/4 cup granulated garlic
  • 1/4 cup chili powder
  • 3/4 cup brown sugar (eliminated this ingredient)

Mix all ingredients and store in an air tight container. Apply to pork with a shaker right before it goes into the smoker.

You can reduce the amounts (cause that's a lot of rub) if you think it will waste before your next smoke.

post #5 of 11
I think there are plenty of us who watch Food Network....sometimes for the food too.
post #6 of 11
post #7 of 11
For ribs - when (I'm not using Jeff's Rub of course)

Deejay's Rib Rub

1 teaspoon of salt
6 tablespoons chili Powder
4 tablespoons Ruby Red Paprika
2 tablespoons cayenne pepper
2 tablespoons Ground Cumin
2 tablespoons ground Coriander
2 tablespoons garlic Salt
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon basil
1 tablespoon brown sugar
3 tablespoons finely diced red bell pepper

Brisket Sprinkle

canjun spice
post #8 of 11
Thread Starter 


So is there muc diference in the type of paprika. I never knew there was anyting but regular ol' paprika. And Debi where do you get guava for smoking sounds yumy.
post #9 of 11

Paprika is made from dried bell peppers. Depending on the bell pepper, paprika can be sweet or hot. When you go into a store with a decent spice section you can find Hungarian Paprika and Spanish Paprika and for the life of me I can't recall which is the sweet paprika and which one is the hot but both regions have their versions of sweet and hot bell peppers.

If I remember right, the bright red paprika is sweet and the darker reds to brown is the hot. Hopefully someone will be along to remind me. icon_mrgreen.gif
post #10 of 11
The travel channel has a show they play here and there called bbq bastions. Same format as the show you watched it seems. They mentioned the same thing in regards to the brisket. Salt, Pepper and smoke.

I watch it for giada...or what ever her name is...I am not looking at her name... actually dated a girl that looked alot like her back when I got out of the army.
post #11 of 11
Dutch, the Spanish smioked Hot Paprika is brighter red, and the Spanish smoked sweet Paprika is darker. I have only used the Hungarian sweet, so I cannot compare color. I do know that I like them more than what is sold in the red & white tin...
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