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Awsome rub for Pork ribs, but would it work for brisket?

post #1 of 9
Thread Starter 
I used Head Country original seasoning the other day as a dry rub for a few racks of ribs, and I have to say those were the best tasting ribs I've had so far PDT_Armataz_01_12.gif. I have two questions for ya'll however:

1. Does anyone know if this rub would be good on brisket?
2. Does anyone know how to make this stuff, so that I can save a few bucks, or something equally as good or better?

post #2 of 9
Never Heard of that Brand...icon_question.gif
post #3 of 9
Thread Starter
This is an awsome brand, I use their bbq sauce fairly often, but just recently found the seasoning at the is REALLY good on pork ribs. I'm really tempted to try it on a brisket, but scared at the same time, 'cause I don't want to mess up my meat PDT_Armataz_01_05.gif
post #4 of 9
I'm not familiar with the brand, myself.

I doubt you could really mess up the meat with seasoning, unless it is some radically wild un-tested blend of exotics.

If you liked it on pork ribs, just give it a shot and see how it goes.

If you're concerned about the salt content being too high for the beef, just leave a bit of the fat cap on so it doesn't dry out as easily.

I use extra salt for heavily marbled beef with good success...seems to help breakdown the fat during the smoke, so that end should be fine.

post #5 of 9
Lots of comp folk use head country.I thought they made a beef rub,but i make my own anywho.Fine rub that head country.....

Salt,pepper.garlic powder maybe some cayene is a basic brisket rub....
post #6 of 9
I don't see why it wouldn't work on a brisket, I would give it a try, ought to be perfectly fine.
post #7 of 9
and I add to that some paprika and onion powder, sometimes chili powder.

post #8 of 9
I cann't see any reason why that rub won't work on brisket. After all a rub is a rub. I use my favorite rub on alot of things from ribs, brisket and even fish.
post #9 of 9
Thread Starter 
Guess I'll have to give it a try when I cook my next brisket.

Fourluv..I never thought about using chili powder as an ingredient, that's a good idea.

That's for all the input.
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