Garlic/Pepper Beef Rub recipe, w/pic

[forluvofsmoke]

I was contemplating a new rub this morning for a new item for me to smoke...English Roast. I got on a roll after looking at our spice inventory, and I just went with the flow. I just finished writing this after the blend and thought I'd share it with everyone.


Garlic/Pepper Beef Rub
　
2 Tbls Kosher Salt, extra coarse
3 Tbls Kosher Salt, regular
3 Tbls Garlic, minced, dehydrated
1-½ Tbls Sweet Red Pepper, minced, dehydrated
3 Tbls Black Pepper, fine grind
1-½ Tbls White Pepper, fine grind
1 Tbls Crushed Red Pepper
2 Tbls Paprika, medium grind
3 Tbls Brown Sugar, heaping
　
Note: the extra course salt is for texture of the crust/bark only, and can be substituted with regular kosher if unavailable.

This makes enough for approximately 1-1/2 cups...enough for approx. 10 lbs with liberal application.

This is a 2-cup container I just finished blending:


I'll be doing the English and 2 small/thinner cuts of Chuck later today. I'll post the link to the smoke as things progress so you can see what it looks like. This will be a charcoal fired smoke.

Thanks everyone, enjoy!

Eric

 

[treegje]

Thanks for the recipe,Eric

 

[forluvofsmoke]

You're most welcome.


Here's the smoke in progress...just getting a good start right now, so there'll be alot more on this thread later today.

http://www.smokingmeatforums.com/for...threadid=82944

Enjoy!

Eric

 

[beer-b-q]

Thanks for the Recipe...