I am looking for an exceptional Dry Rub recipe. I have seen posts looking for the same thing, but no recipes. Can anyone help?

Planning on putting a 12lb brisket in the CS early Saturday morning.

Thanks

Since you have these readily available in town,I'd try Chef Paul's Barbecue or Meat seasoning and balance the heat and salt with some turbinado sugar.

More than one team around does this.

Brisket Seasoning
From Chef Peter Rosenberg, Delicatexas in Kingwood, Texas

Prep: 5 minutes

1/2 cup chili powder
1/2 cup salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
2 Tbsp. dry mustard
2 bay leaves




Combine together until evenly distributed.
Rub into surface of brisket until well coated. Smoke/grill as desired.

I wonder if one bay leaf goes on top and one on the bottom?

Other than that ,it looks pretty standard.

Ok, another rookie question. What is turbinado sugar?????? This Q forum is more fun the an MBA class!!!
David

Hi,

Oh, Oh, I know this one. It is a sugar that doesn't burn as easily as regular sugar. But, can't say that I have ever seen it or know where to buy it off hand. Bet you can find it on the net though.

Bet you will get more in depth answers from the more experienced members.

You are right David, this place is an education!

Kate

Hi.

Just a bit more. It is a raw sugar, sweet and rich and amber in color.

That from a quick search.

Large-crystalled, honey-brown sugar with a subtle molasses flavor.


Kate

In this part of the country, all the major store chains carry turbinado sugar. Usually right beside the brown sugar. Not a lot of shelf space though, so look carefully.

Proud of you Kate, for jumping right in.

That's what makes the forum great. We teach so that others can answer

Actually most wally worlds carry it, look for "Sugar in the Raw". Used to have to buy the packets and open them up, one by one (really) but now they sell it in a bag.

Also called "Coffee Sugar" by some, because of the large granules.

"Also called "Coffee Sugar" by some, because of the large granules."


If the "granules" are larger do they need to be ground to a finer granule??

Hi.
I have been doing a bit of digging on sugars today. I didn't realize how many types are actually available! Here are somethings I have come across:

Dark muscovado sugar
Now we're talking not just home baking but barbecues, marinades and Mauritian creole cooking � can be used in sweet, spicy sauces. It marbles and melts together � they say it's to die for.

Demerara sugar
Here there is more 'brown' flavour, but still with a sparkling appearance. This sugar has a distinctly free-flowing, crunchy texture that's good for sprinkling, but is also great for baking that needs a bit of extra crunchiness.

From what I read Turbinado is partially refined. Not sure what, other than the raw aspect, makes it less likely to burn?

I'd like to try the Muscovado sugar, sounds good!

And, if you look around you can find Turbinado Sugar Sc-rub.
The sugar cane in this sc-rub produces glycolic acid, a naturally occurring alpha hydroxy acid. These acids are thought to exfoliate and improve the integrity of the skin. The scrub is great to polish away dry, flaky patches while softening your skin. So, you can all get pretty while you are waiting for your BBQ to smoke.

Oh, and one site sells the turbinado sugar for a wholloping $17 for 3 lbs. They are smoking something but it is not BBQ! Now, I'd guess that my 2 local grocers might not carry any of these sugars, I haven't really looked, I will today, but when I make the trip down to one of the bigger cities, I am going to look for it. Still with the price of gas at $2.24 here getting it on the net is a better deal for me. Think I will try that Muscadova Sugar!

Interesting subject!
Sweet Kate

kate,
you are way kewl!!!!!!
thanks for the sugar lesson!!!!!!

smokeskogee
give this a try on brisket
equal parts penzeys old english prime rib rub, northwoods fire and light brown sugar (altho the demerara sugar kate posted might give one really good bark)

jack

I second Jack's rub. I copied his recipe down, order the ingredients from Penzeys and I use it for prime rib roast, pork butt and ribs and hell! I may try it on ice cream next.

smokemullet.

For brisket, get the Smoke and Spice cookbook and use the Wild Willey Wonderful Rub recipe. That one has a zing and is great with beef.

Or try throwing stuff together. Try 4 parts salt, 4 parts sugar, 2 parts paprika, 1 part onion powder, 1 part garlic powder, 1 part chili powder, and a half part of cayenne. That should work pretty well. Adjust seasonings to taste. You might not want so much sugar. I prefer more sugar with pork, less with beef.

Hi.
Have a question for you. How is the Cook Shack Rub, the one they send with the unit?

I make my own rub which is a very basic one, same basic ingredients most use I guess. But, what I have heard is that the quality of chili used in the rubs can make a big difference. I have been using garden varieties with good results. But, next batch of rub i mix up, I will try different brands of spices to see if I can taste a difference. I do know that quality and freshness of spices is important in general cooking.

My local stores have no raw sugar of any variety. 40 miles each way to Wally World, so I am going to place an order on the net and experiment with the new ones I found. Let you know if they work out!

Thanks for the nice thoughts Smokin and Jack.

Kate