SQWIBS Philly Style Rub

[sqwib]

I apologize if this was posted before but I cant find it anywhere.

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SQWIBS Philly Style Dry Rub:​ updated for 2014   2 cup Montreal steak seasoning ¼ cup of coarse salt ¼ cup of each, Parsley, basil, oregano and rosemary 1  cup Minced Onion Flakes ¼ cup Granulated Garlic ¼ cup Chili powder ​

 

[bmudd14474]

Thanks for sharing. I will give it a whirl.

 

[sqwib]

Thanks for sharing. I will give it a whirl.

Just an FYI if reserving juices from this Rub or cooking in a pan it will be very salty, especially if reduced, you may want to omit the additional salt, I don't.

Also folks that are watching their salt, definitely Omit the additional salt,

The addition of a Soy, Worcestershire, butter and coke or JD as a mop makes an incredible Au Jus, as well as Crust.

I have had great success with this rub and mop combination on Prime Rib and larger cuts of meat and roasting at high temps 450°, it makes an incredible crust and the Au jus is awesome.











Also works great on the pit for Beef Round Bottom Round for Deli Sandwiches

 

[pc farmer]

Thanks, I want to try it.

 

[smokin jay]

Put this on the to do list. Thank you!

 

[bmudd14474]

Thanks for all of the information.

 

[crankybuzzard]

WOW!  Just the pictures make me want to mix up a batch of it!  I'm thinking this might get used on a stuffed pork loin!

 

[crazymoon]

SQWIB, thanks for the recipe , looks awesome.

 

[worktogthr]

Hmm this is different than the version of your rub I use. Doesn't have the Montreal steak seasoning. I got it from this post:
http://www.smokingmeatforums.com/t/...-view-bear-view-extremely-pic-heavy-long-post

It's incredible!

 

[sqwib]

Originally Posted by worktogthr  

Hmm this is different than the version of your rub I use. Doesn't have the Montreal steak seasoning. I got it from this post:
http://www.smokingmeatforums.com/t/...-view-bear-view-extremely-pic-heavy-long-post

It's incredible!

Philly Style Dry Rub:

    ½ c. kosher salt
    ¼ c. black pepper (freshly ground if possible)
    ½ c. Italian seasoning (OR equal parts: basil, oregano and rosemary)
    ½  c. Minced Onion Flakes
    2 tsp. chili powder
 

Yes, thats the old version 2011,

I added Garlic and Montreal Steak Seasoning a few years back 2014? as it has a few extra ingredients I like. Plus I liked it for the fact of adding lots of black pepper so I removed the Black Pepper from the ingredients...makes it easier. You can even omit the salt as the Montreal is loaded with it.

I think the addition of the Montreal came about by happenstance, I had no containers to keep my rub in but had a container of Montreal with a cup or so left in it so I decided to just dump my ingredients over top of the Montreal and really liked it. It also gives it a more robust (coarse) rub, if that makes sense.

Montreal Ingredients

• 4 tablespoons salt.
• 1 tablespoon black pepper.
• 1 tablespoon onion, dehydrated.
• [sup]1[/sup]⁄[sub]2[/sub] tablespoon garlic, dehydrated.
• [sup]1[/sup]⁄[sub]2[/sub] tablespoon red pepper, crushed.
• [sup]1[/sup]⁄[sub]2[/sub] tablespoon thyme, dried.
• [sup]1[/sup]⁄[sub]2[/sub] tablespoon rosemary, dried.
• [sup]1[/sup]⁄[sub]2[/sub] tablespoon coriander, dried.

I just added parsley this year as I think it helps with Au Jus but not needed for just a rub.

I may be trying another tweaked version with a bit of dried mustard, but I really don't want to make it too complicated using more ingredients. KISS!

 

[disco]

Looks very nice and thanks for the recipe!

Point.

Disco