What do you rub your beef with?

Discussion in 'Beef' started by placebo, Sep 20, 2007.

  1. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    What do you prefer to use for a rub on beef that you smoke? Does it depend on which cut you are going to smoke?


  2. flagriller

    flagriller Smoking Fanatic OTBS Member

    Well here is what I do....mix some soy or teriyaki, wix with worcestershire with a dab of A-1, mix well. Marrinade the meat for an hour or so in fridge. Then remove from marinade, pat dry, rub with olive oil, sprinkle lightly with seasoned salt, and a little heavy with course black pepper, press in, wrap with plastic wrap and place in fridge over night. Then I either grill it or smoke it searing first either way.
  3. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Thanks FlaGriller! Much appreciated![​IMG]
  4. deer meat

    deer meat Smoking Fanatic OTBS Member

    Jeff'srub is great on beef. But you can't go wrong with simple salt & pepper, onion and garlic powder.
  5. shellbellc

    shellbellc Master of the Pit OTBS Member

    I've found that my hands work the best..sorry, it was there, had to use it...[​IMG]
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i like the fiesta spices(fajita & uncle chris' steak seasoning) but i doubt ya could get them there in time.
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    I also like Jeff's rub on beef!!

    Take care, have fun, and do good!


  8. flash

    flash Smoking Guru OTBS Member

    Jeff's rub or if I want a liquid marinade, can't beat Mojo. Super great on Beef ribs. [​IMG]
  9. deejaydebi

    deejaydebi Smoking Guru

    I don't usually rub if I do I use Jeff's rub I usually sprinkle with garlic, onion, salt, pepper, and .... canjun spice! Sometime I'll throw on some Montreal Steak Spice. Soy sauce, brown sugar ... depends on what I'm going for normally beef or hawaiin beef.
  10. xtexan

    xtexan Meat Mopper

    Coffee grounds are the main ingredient for my brisket rub, followed by the typical ingredients, garlic,onion, cayenne, paprika, etc.....
  11. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I must say, that's the first I've heard that one... [​IMG][​IMG][​IMG]

    Jeff's rub for me!
  12. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I love coffee and beef but have you ever noticed the coffee grounds when eating the beef?
  13. deejaydebi

    deejaydebi Smoking Guru

    Can you chew coffee grounds? I've heard of instant coffee powder or liquid coffee but coffee grounds? Tell us more about this rub please. I love coffee!
  14. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    A quick recipe on the coffee note... Thanks BAY NEWS 9

    What you'll need for the Kona Ribs:
    • 4 Short Ribs
    • 1 Cup red wine (cabernet Sauvignon)
    • 2 bottles amber beer
    • ½ cup ground coffee (Kona or other rich coffee)
    • Salt and Pepper to taste
    What you'll need for the Polenta:
    • 1 Cup Polenta
    • 2 oz crumbled Gorgonzola
    • 1 ½ Cups milk
    • 1 Tbsp butter
    • Salt and Pepper to taste
    What you'll need for the coffee liqueur sauce:
    • ½ Cup Beef Stock
    • ¼ Cup Kona Coffee
    • 2 oz Kahlua or other coffee liqueur
    Let's Cook:

    Rub ground coffee onto the meat.
    Take the short ribs and you simply rub the ground coffee onto the meat.
    Then you place the ribs in a deep dish.
    Add some red wine and some beer. Dark beer is preferable.
    And what you want to do is pour the beer up to the top of the ribs.
    Preheat oven to 350 degrees.
    Now you cover the pan with some foil and place it in the oven for two and half to three hours.
    While ribs are cooking, here's a quick polenta recipe.
    In a pot pour 1 Cup milk and gorgonzola and bring to a boil.
    Reduce heat and slowly add polenta, stirring constantly.
    As the polenta thickens add the rest of the milk, butter and salt, stir until incorporated.
    Coffee infused delight.
    So you need a sauce for the ribs right... Make a coffee liqueur sauce with demi-glace.
    Pour in some demi-glace and reduce it... Some dark strong coffee... Kahlua or coffee liqueur.
    Then some salt and pepper to taste.
  15. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Yeah, all I can think of is a gritty texture... kinda like the last cup of coffee from the coffee pot when you get to the bottom of the cup... eeewww!
  16. goat

    goat Smoking Fanatic OTBS Member

    Except for briskets, I don't stray very far from black pepper, salt, and granulated garlic for the base.
  17. chris_harper

    chris_harper Master of the Pit OTBS Member

    i slather mustard on it and sprinkle jeff's rub all over it.
  18. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i've heard of it & the coffee ground & DR. Pepper marinade.. never tried it yet.
  19. mrgrumpy

    mrgrumpy Smoking Fanatic OTBS Member

    I had heard of coffee before, but ground???? I don't like the grinds in my coffee, so it was hard to "swallow" the idea...

    However, try some instant coffee.... it works great. I just use my regular rub, and then right before putting the meat on to cook, take a teaspoon and sprinkle some on.... It makes the meat darker, and adds a bold taste to it. And if your rub is a little on the sweet side, it will tame it down some...

    Give it a try. You might just like it.... I do.

  20. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    How many times have you looked at a rub or sauce and said " wow that has a lot of black pepper in it ,but you can't really taste the pepper". I have used coffee grounds for years on beef, and many top comp teams use it alot more than beef.

    Just a thot

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