chuck rub ?

shriv

Fire Starter

Original poster

Feb 4, 2009

67

10

S Dakota

• Aug 7, 2009

• #1

I am smoking some pork butts this weekend and thought I may as well tray chucky. What type of rub do most eople use? Also do they take as long as the butts?
thanks,
shriv

 

danbury

Smoking Fanatic

May 16, 2008

397

30

Illinois

• Aug 7, 2009

• #2

I use the same thing that I use on my pork butts.

 

bigsteve

Master of the Pit

Feb 15, 2009

1,298

12

South West Florida

• Aug 7, 2009

• #3

I use a steak house rub I get at the supermarket. Typical stuff, salt, pepper, garlic, etc...

 

meandmytwodogs

Smoking Fanatic

Feb 27, 2008

414

10

Beaver Lake/Plattsmouth, Nebraska

• Aug 7, 2009

• #4

I use Montreal steak seasoning on chucks. I don't care for any sugar on my beef. Otherwise good old salt, pepper, and garlic is always a do-able standby.

Happy days! Chucks are on sale in Omaha this week and I got 5 of em sittin in the freezer right now! JOY!

Dave

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Aug 7, 2009

• #5

I'm always tring something else but my old faithful is Butt Rub and now a new one put out by old bay seafood seasoning it's not the same old bay it's alot spicer. Then I have ones that I look though the spice rack and go to town little of this little of that. So go ply and try some new stuff.

 

shriv

Fire Starter

Original poster

Thread starter

Feb 4, 2009

67

10

S Dakota

• Aug 7, 2009

• #6

Do you put it on as heavy as you would with a pork butt? I leave my rubbed butt in the frig overnight. Do you leave the chuck overnight also?
shriv

 

geek with fire

Master of the Pit

OTBS Member

Aug 5, 2007

1,089

17

Rural out-skirts of Sedalia, MO

• Aug 7, 2009

• #7

I'm sure there are better, but this is what I use. Should be noted that I like my chuckies sweet and spicy:

Geek's chuck rub
1 1/2 Cups brown sugar
1 TBS red pepper
3 TBS chili powder
1 TBS black pepper
1.5 TBS dry mustard
1.5 TBS garlic powder
1/2 tsp cini.