Trio of Chuckies

[piaconis]

I bought three English roasts to smoke on my day off (gotta love banker's hours). Typically, I've used Montreal Steak seasoning on my chuckies. However, with three of them, I have a chance to experiment. Anyone have a suggestion for a rub? I may pull one or two of these for the first time.

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[oldschoolbbq]

Pioconis, welcome. Try a basic SPOG on one and maybe another store bought rub on the third one, variety being the Spice of life

. Try some of the rubs advertized on here also, support our members...

I tend to lean toward the Salt/Pepper only , Beef needs Black Pepper. The addition of Onion and Garlic is optional.

Have fun and...

 

[rdknb]

I like salt, pepper, garlic and chopped up rosemary on mine

 

[scarbelly]

Pioconis, welcome. Try a basic SPOG on one and maybe another store bought rub on the third one, variety being the Spice of life

. Try some of the rubs advertized on here also, support our members...

I tend to lean toward the Salt/Pepper only , Beef needs Black Pepper. The addition of Onion and Garlic is optional.

Have fun and...

X2 but I always add the onion and garlic 

 

[mballi3011]

I use a lot of old bay from time to time and the others I used a real Jamacian Jerk seasonings. You can buy a brand here in the states calle Ocho Rios brand or Walkers Wood is another one.

 

[chef jimmyj]

This is a modified version of my Pastrami Rub that has been finding its way on to everything Beef. I'm just love this stuff...JJ

Bubba Beef Rub

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Crushed Red Pepper

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse.

 

[piaconis]

Thanks guys.  Good stuff.

I ended up going the boring Montreal route this time, because I combined all of the roasts to make shredded beef to freeze for future meals, but I definitely want to try out some of these suggestions.

Chef, have you tried smoking the spices in the Bubba rub, instead of just dry toasting them?  Do you think it would work, and provide any flavor advantage?  I think I can find a thin screen to try with it.