Skip to main content

Replies sorted oldest to newest

In no order of preference:
Smokin'Guns HOT
EAT Most Powerful Stuff
The SLABS Wow up your cow
Cowtown AP & Steak
Oakridge Competition
Oakridge Special OPS

Plenty more out there (or make your own).
Aron Franklin uses: 1 part Kosher salt & 1 part coarse black pepper. Add a pinch of cayenne for heat if you want. (Heat mellows over long smokes.)

If you want a recipe:

Preparation time. About 10 minutes

3 tablespoon coarsely ground black pepper

1 tablespoon granulated white sugar

1 tablespoon onion powder

2 teaspoons mustard powder

2 teaspoons garlic powder

2 teaspoons chili or ancho powder

1 teaspoon chipotle or cayenne powder

About the black pepper. Lately I've been grinding my black pepper and then sifting it. I use the coarse stuff, and put the fine stuff in a pepper shaker.

About the salt. Most foods, especially meats, need a bit of salt and this rub has no salt. Salt magnifies flavors and helps proteins retain moisture. When applied at home you normally use much less than in processed foods. So normally the first step is to salt the meat then apply the rub. But some meat is pre-salted. Meat that is labeled "enhanced" or "flavor enhanced" or "self-basting" or "basted" has been injected with a brine at the packing plant. Kosher meat has also been treated with salt at the plant. If you have meat that is already salted, then just apply the rub, no more salt.

For tons of more information check out Meathead's site!
Last edited by joem

Add Reply

Link copied to your clipboard.