Beef Rub Suggestions

[placebo]

I'm going to be smoking a beef rib roast and chuck roast this weekend and I want to try some different rubs. Anyone have any suggestions?

Thanks in advance.

 

[meowey]

Here's on I got from cajunsmoker. I like it a lot for beef!

4 TBSP Splenda brown sugar (if regular brown sugar use 8 TBSP)
1 TBSP Red Pepper (cayenne)
1 TBSP Chili powder
1 tsp Black Pepper
1.5 tsp dry mustard
1.5 tsp onion powder
1/2 tsp white pepper

Take care, have fun, and do good!

Regards,

Meowey

 

[geek with fire]

Meowey,

I keep meaning to try this rub, but I have a question about the white pepper. I use this in my alfredo sauce, but am wandering what you feel it brings to the table in your rub.

Thanks for sharing,

 

[hawgheaven]

I'm a true beleiver in Jeff's rub... ya' gotta try it!

 

[richtee]

For beef, I usually integrate some rosemary and thyme into the rub. Savory goes well too. Also the yellow mustard base to hold a nice thick crust of rub is sweet...!!

 

[gypsyseagod]

something different, but gypc's italian sammie rub is great too even if ya don't slice it for the sammies.
http://www.smokingmeatforums.com/for...ead.php?t=1605

 

[meowey]

Geek,

I have used both white and black pepper in that rub. I find that they smell and taste enough alike that I will forgo the more expensive white pepper unless it is a soup or sauce where the black flakes would look funny. As I said, I copied that directly from the one that cajunsmoker posted, the question might better be directed his way.

How about that for a good non-answer??

Take care, have fun, and do good!

Regards,

Meowey