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whats your opinion on jeffs rub for beef ??

post #1 of 18
Thread Starter 
Hello all, I have done three chuck roast to date and all three I had jeffs rub on. The FIRST one that I did, I used mustard jeffs rub and smoked with mesquite, and sprayed with apple juice and put apple juice in when it was foiled. It was excellent. The SECOND one that I did same as first except I did not have any apple juice so I threw in some worchestershire sauce when it went in the foil, and I did'nt spray anything on it before it went in the foil. If there were no cattlemans bbq sauce on the table to cover up the bitterness I would not have been able to eat it. I figured that I messed up the rub recipe and threw it out. And assumed that I oversmoked it.

I made another batch and used on lots of pork and it was delicious. The other day I used some on my THIRD chuck roast and again had no apple juice so I never sprayed anything on it and put worchestershire in the foil with it, but used applewood instead of mesquite. Again it had a bitter flavor, but not near as bad as the second.

This has only happenned when I do beef and I have a 9.5 sirloin in the freezer that I am gonna do and I dont want it to be bitter like the other. What do you think is the problem and do you have any good recipes for beef rubs?
post #2 of 18
worchestershire sauce wink.gif

Or so it seems from your trials.
How about other variables. Wood used, possible creosote??
post #3 of 18
Hmmm my bet is the sauce, but as mentioned by Mr. Flash...how's your smoke looking? Thin and Blue?
post #4 of 18
At the risk of sounding like a suck up I think TJ's rub is excellent.It does London Broil some serious justice.If you are looking for a nice beef rub Richtee has a good one that he will share if you ask nicley
post #5 of 18
After I brought the recipe, I tried some of Jeff's sauce on ribs and also on a butt and I thought it was good. I like a bit sweeter rub on pork myself but that's just my taste.

However....when I used it on a flank steak it was AWESOME. I did not use anything else...just Jeff's rub and some mesquite wood chips.

So for me it goes exceptionally well on beef.
post #6 of 18
as above - apple juice is a mild flavoured sweet liquid.
Worcestershire sauce is a spicy concoctions based around fermented anchovies and tamarinds.

If you don't have any apple juice how about diluting some honey down and spraying that ?

Sounds like jeffs rub and worcestershire don't get one.

But yeah - substituting lea & perrins for apple juice - Does Not Compute mate :-)
post #7 of 18
Thread Starter 
on all the smoke was thin and blue but on the second , I added more wood and kept smoking after 140, that is why I assumed I oversmoked it. On my last on I took out the smoke box at 137, and only used three small pieces of apple. My mouth never got numb or overpowered by smoke, just bitterness. It almost seem like it was the worchestershire sauce, but I have mixed that with apple juice and jeffs rub and made an injection for boston butts and it was real good. could it be the absence of apple juice? but if it was that shouldnt the rub taste bad on its own?
post #8 of 18
Gotta second CA . Seems the main variable that changed was the sub of worstchestershire sauce for apple juice. Stock up on some apple juice so you have it on hand wink.gif
post #9 of 18
Look at Jeff's rub ingredients - there is nothing there that is unusual - nothing. It had to be the wood or worcestshire.

Richtee, I would love your beef rub - I just posted the KC Kryptonite recipe and I'll send my Ancho one out to you as well - whaddya say old pal?

post #10 of 18
Hard to resist that pout...hehehe... I did post it... but here it is again. Works on pork too. Chicken..eh allright. I have another I use for poultry.
Vlap you should be proud of me LOL!

R's Rub

All ingredients in "parts" whether a tablespoon or a cup.

2 Paprika Szged Hungarian is the best
2 Kosher
1.5 B. sugar
1 onion powder
1 garlic powder
1 C. B. P.
1 dry mustard
1 coriander
1 cumin
1/2 red ground
1/2 celery powder

mix well, and grind fine in a coffee grinder or food processor
post #11 of 18
C. B. P. ?
post #12 of 18
Rich that rub is really close to the rub I use.
post #13 of 18
corse black pepper
post #14 of 18
Cracked actually... more flavor but coarse will work preground. Get a cracker iffin' ya don't have one tho. MUCH more flavor.
post #15 of 18
Thanks for the rub recipe. richtee.....subing whostershire for apple? that like cranberry or burbon....can't see that ,just me...i have used whatsthishere sause and neaver liked it on smoked meat I want to taste meat and smoke..i like dry not wet bbq but thats me...opionated old bald FA#t...my 2 cents not to say your wrong just not for me.
post #16 of 18
Nice avatar Okie Joe!!!!
I love dia de los smokerose!

I personally love the rub, I have modified it some, but that is in the instructions.

I scoffed at the idea of buying a rub when I first joined, but I have softened and eventually bought it. MONEY WELL SPENT!!!!

It is not necessarilly the ingredients, but the process that you mix, I may be looking to deep in it, but That is what I got from the istructions.
post #17 of 18
What he said.
post #18 of 18
When I have no apple juice and don't bother buying it at all now use;

10 ounces of water...............................or 1 1/4 cups
2 ounces off apple cider vinegar..............or 1/4 Cup or 4 TBLS.
1 ounce of honey.................................or 2 TBLS ( suppose brown sugar would work )
1 TBLS worchestster sauce....................or not ( optional )
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