What would you put in a good beef rub??

Good original question.

I like the idea, how about this:

Let's call it the CS Forum Beef Rub. Everyone contributes everyone gets credit.

I'll think about it and get back later.

Salt,black pepper,granulated garlic& onion.

ok count me in
here is the rub i am currently using;
1 c light brown sugar
4 T garlic salt
1 T celery salt
1 T onion powder
6 T paprika
1 T ground red pepper
1 T dry mustard
2 T black pepper ground
1 tsp allspice
1 tsp thyme
mix and store in a air tight jar.

myself i would never use sage with beef. taste is as weird as trager pellets which are made with alder. fine for fish but really upset my taste buds on beef
past that the sky is the limit.
if you live where there is a penzey's spice place nearby an equal mix of old english prime rib rub and northwest fire works good too
hope this helps some
jack

Here's what I use...can't remember where I found it on the Internet.

I use this on my brisket
Inject brisket with beef broth�a lot
5- tablespoons dark brown sugar
4- tablespoons paprika
1- tablespoon rosemary
4- teaspoons onion powder
4- teaspoons garlic powder
4- teaspoons dry mustard
3- teaspoons dried sweet basil
2- teaspoons ground bay leaves (If you can't find ground use whole)
1�- teaspoons ground coriander
1�- teaspoons ground savory
1�- teaspoons dried thyme
1�- teaspoons ground black pepper
1�- teaspoons white pepper
�- teaspoon ground cumin
Salt, to taste
Directions:

Place all ingredients into a food processor and blend. If you use whole bay leaves blend until leaves are pulverized.
Rub meat and cover with saran wrap.
Marinade over night in fridge. Allow meat come to room temperature and place in smoker.

I want to experiment with low-soduim beef broth and add Lipton Onion Soup mix and see what flavor I get for Au Jus for serving.

For me, I don't want to take someone else's recipe to call our own, I think Ol Barn was asking for ingredients we like to use and why, not recipes for other rubs (that we've posted before).

Let's talk the best ingredients of other rubs you like and build something.

I like the concept of discussing the ingredients, let's talk about why we add a particular flavor to the rub as a way of building our range of rub ingredients.

The point I think is to discuss what ingredients make a good beef rub. Like Ground Savory, why? or 1/4 t of cumin, how can that help in such small quantities?

So, I go with Tom's start. It's a quick answer, I have to head out the door. More later.

Salt. Kosher salt, opens up the flavor taste buds on the tongue.

Black pepper. For some bite

Granulated garlic. Have to consider this one.

Onion. Granulated, minced, sauted?

Russ

Smokin -- Make that "Fresh Ground" black pepper. Once you've tried the fresh stuff, what you buy in a box off the grocer's shelf has no taste at all.

This will be a lot of fun to read.

Honestly many times I have asked myself why that spice [I am sure you have too]

As Smokin said:

why? or 1/4 t of cumin, how can that help in such small quantities?

Wow this will be neat to hear why people like a certain flavor of a certain spice.

Or I don't know just always did it that way.


Me I wish I could use cilantro in more things, the freshness of it, the alive feeling it gives cooked foods, fragrant.

Rosemary fresh, It makes your nose just want to draw in the aroma of the food you are eating.

I look for fragrant more than "spicy hot� I look for taste more than a burning feeling. Spicy hot is fun if it is not the major sensation but a subtle aftertaste the last thing going down that draws everything to a culmination. I also prefer a burn once philosophy I really do.

I must try fresh cracked pepper I am guilty of using the �box�

Ps if this is not quite what you were looking for I will re-word or withdraw any statment.

looking forward to this thread

This is a great idea Smokin

It goes without saying that taste is a personal thing. I'm with Mango, I look for fragrance and taste on the palate, not necessarily burn. I look for a balance of complimentary flavors, i.e. apple juice and/or apple cider vinegar on pork, its like that is the way it is meant to be.

Personally, I prefer Hungarian paprika rather than the plain paprika because it has flavor. I am likely to use Hungarian paprika and cut back on cayenne pepper.

Also, I love rosemary on beef both for the aromatics and the flavor. Garlic is a must and I usually use powdered garlic. Depending on quantity, garlic can enhance the natural flavor of something without influencing it with a garlicky taste, but then on beef I like a garlicky taste.

Black pepper - fresh ground is a given. My table is always set with a pepper grinder and a salt grinder (sea salt). Although for cooking I use kosher salt.

Why so little cumin - IMO a little cumin goes a long way.

A lot of the ingredients listed in the above posts are contained in commercially prepared chili powder, so if you have a chili powder you like, use it.

I can go on with this, like brown sugar, if you want some sweetness and/or a bark from your rub then brown sugar is the way to go.

I'll give some else a shot at this while I consider some other ideas.

Personally I like a hint of sweetness so I am thinking sugar. Which sugar would be best; white refined, brown sugar or turbinado? Do they all burn/scorch at the same temp or does one have a higher scorch temp?

Try this on your brisket...rub the brisket with butter, then apply your spices.

I prefer rosemary, thyme, small touch of basil, and a small touch of sage...I guess I also prefer the fragrant spices like Mango.

Try it you might like it!

Preston D

Wow... This is great!

You folks are giving me some great ideas!!

Keep them coming!!

Ol' Barn in NC

Guess it might be hard to some up with some spices:

Prisonchef:

quote:

myself i would never use sage with beef

Preston:

quote:

and a small touch of sage...

Okay you two, you convince us one way or the other.

Oh, and Mango:

quote:

Ps if this is not quite what you were looking for I will re-word or withdraw any statment.

Man you make me sound like a hard moderator. For that you're banned...nah, just kidding. Just trying to give a little direction, hope Jack and Bayside didn't mind

i like to make a paste of dry rub by adding a little vinegar, coke, a-1, or worst. any combo depending on the meat and the day. with pork, the dry rub tends to need a little help penetrating the outer layer, so injection is a good idea. so water down the dry rub combo a shoot it up...heehe

I'm sure this tip isn't new to most of you good folks out there. But I'm glad I remebered it the other day when my rub recipe called for 1/4 cup fresh ground pepper.

After grinding 2 or 3 tbs with my hand pepper mill, I recalled some chef (might even have been Prisonchef himself) mentioned using a coffe grinder. Kind of like a food processor for spices. Presto, 1/4 cup ,minus 2 or 3 tbs, ground in less than one minute.

My grinder cost me $19.00 but I'll bet you can find them less expensive. Another tip: to clean it, grind a couple chunks of bread. The moisture in the bread grabs the residue and the spinning action gets it into the crevices.

Hook

Very interesting thread we have running here. I like some of the ideas posted but got to wondering. HAs anyone tried CS's NEW Brisket Rub? I was going to add it to my collection of other CS rubs & sauces but was looking for anyone that has tried it.

Bob

I am with Tom. I like to avoid sugar on my beef rubs and lately have been just using Montreal Steak on my briskets. Keep it simple. I think that most rub flavors are going to cook out anyway and be secondary to whatever BBQ sauce you serve with it.

Cookshack's new brisket rub,is already scarey good.

The cookteams ,already know it.

That is not an ingredient.

The Montreal rubs are favored,if run through a grinder,but they are not an ingredient.

My "coonass" relatives think that the taste buds have three receptors.

Red, black,white peppers stimulate each receptor differently.

Just a thought?

quote:

Originally posted by cadillac:
[qb] ...Has anyone tried CS's NEW Brisket Rub? I was going to add it to my collection of other CS rubs & sauces but was looking for anyone that has tried it.

Bob [/qb]

Not to threadjack this thread, but I've got some and I'm trying it in the next few weeks and the contest in Ponca City on the 16th, I'll post my thoughts after that.

In the same realm

What two three or four spices do you like to merge when cooking beef.

edited to stay the coarse get stay the coarse


If you could only use up to four or less than

salt,pepper,granulated garlic & onion.

Tried my first attempt at my own rub today. Actually put the rub on it last Saturday, then circumstances prevented me from cooking it then. So I put in a ziploc bag, it was already wrapped in plastic wrap, and froze it. Started thawing it yesterday and it was thawed by the time I started it. I don't guess that changed anything???

Anyway for the rub I used:
1 tsp Lite Salt (because of a blood pressure concern)

1 tbs black pepper

1/4 tsp garlic powder

1 tbs dehydrated onion (crushed)

1/2 tbs Hungarian paprika
The reasons for those amounts were absolutely scientific. A pure guess coupled with what I felt would taste good.

Anyway, I rubbed the outside with some extra virgin olive oil then with the rub and wrapped it in plastic wrap.

Cooked it today on my Weber kettle with Kingsford and hickory chips to an internal temperature of 150 degrees. I had a drip pan with water underneath the meat.

Tasted pretty good to me. The boss said it had a little too much pepper and smoke taste for her so I guess I'll cut down on the wood chips next time as well as the pepper.

Any comments good or bad are welcomed.

This stuff can get habit forming can't it???

Ol Barn Hi,
How can we make a comment when we didn't get to Taste It ?? Haha..However, if your wife thinks it had too much pepper and smoke, I would take her suggestion; assuming she does most of the other cooking around your place. What did someone on here say?
"If Mama ain't happy, nobody's happy"? Kathy
I think it was RaiderBill or one of the other Bills, suggested Penzey's prime rib rub too.

I find that sage doesn't work as well with beef as it does with fish or chicken. The reason being that sage is more floral or lighter and it blends better with a lighter meat. Beef seems to respond to more definate flavors although the taster is the ultimate decider.

Sometimes you can stir it up a little, try curry & cumin. give it an indian flair.

personally i think cumin works in rubs, but it is so definate in flavor that a lot can over power a rub. It is better in a dish or rub that is intended to be used in parallel to the area it is used more. India, mexico. this also seems to be the effect of chili powder, tho it is lighter so more can be used to balance.

fresh herb crushed always seem to taste better than preground due to the fact that the inner "fresh" flavor is released as you grind it. if it is allowed to sit it stales as the aroma and flavors dry out of it.

*The above are opinions of the author and do not neccessarily reflect those of the powers that be

quote:

Originally posted by KathyE:
[qb] However, if your wife thinks it had too much pepper and smoke, I would take her suggestion; assuming she does most of the other cooking around your place. What did someone on here say?
"If Mama ain't happy, nobody's happy"? Kathy
I think it was RaiderBill or one of the other Bills, suggested Penzey's prime rib rub too. [/qb]

I usually do take her suggestion. And she's usually right. It was her opinion it was a great piece of meat for the guys. That was proven out by my son who came by and when I gave him a piece, he said it was excellent. My wife is one of those people that has to have "mild" salsa, etc. Whereas my son and I will eat it until your scalp tingles.

But I know what you mean KathyE, and I try to keep mama happy!!!

Thanks!!!

LOl.I like things somewhere between scalp-tingling and mild.I was late educating my palette since I was a Yankee until I moved to Ok.

Me on the other hand try to keep my Husband happy cause the door swings both ways.Thanks Kathy

I would think some chipolte or other chile powder would.be good.Not Chili powder--you know what I mean!
I think sage is for poultry if used at all.It is so strong,like rosemary and to me it is hard to get a subtle hint with either of those.
I kind of think unless you are going SW, that salt, pepper, "Gahlic", onion are basic.Those together are good with no additions.That said, maybe celery salt or rubbed celery seed if you like that flavor.It is in most prime rib rubs and blends in to make it quite savoryand good.

I guess you need to decide if you want the beef to taste like beef,or something else.

Also ,are we discussing a light sprinkle for flash grilling or a bark builder for 20 hr cooks?

Inquiring minds want to know.

that is true..I think the basics plus celery still lets beef taste like beef.To me salt pepper and in most cases garlic or onion are Basic.

quote:

Originally posted by KathyE:
[qb] I would think some chipolte or other chile powder would.be good.Not Chili powder--you know what I mean!
That said, maybe celery salt or rubbed celery seed if you like that flavor.It is in most prime rib rubs and blends in to make it quite savoryand good. [/qb]

KathyE, would chipotle/chile powder give it more heat and/or spice?

I'll try the celery seed next time. Is "rubbed celery seed" what you look for in the store or what??

quote:

Originally posted by Tom:
[qb] I guess you need to decide if you want the beef to taste like beef,or something else.

Also ,are we discussing a light sprinkle for flash grilling or a bark builder for 20 hr cooks?

Inquiring minds want to know. [/qb]

Tom,

Definitely want it to taste like beef. As far as for how long, I'm not sure where I lie there. This last one took 2 1/2 hours. I'm still learning and realize that's probably too quick so next time I'll experiment with less charcoal and longer time. ???

arn,
Most people wodul use celery salt but watch out for maiking things too salty.Also I think it gets to tasting rancid faster.I buy regular celery seed and then rub it between my fingers as I put it in.Don't put too much in,it is strong.I would start with a teaspoon for a whole brisket.
I buy McCormicks chipolte powder and ancho powder.Neither is super hot altho I guess choptle is hotter than ancho.start light!Or dissolve a little pinch in a drop of water and see how it smells to you.The chiptle is made from smoked red jalapenos.

quote:

Originally posted by cadillac:
Very interesting thread we have running here. I like some of the ideas posted but got to wondering. HAs anyone tried CS's NEW Brisket Rub? I was going to add it to my collection of other CS rubs & sauces but was looking for anyone that has tried it.<br /><br />Bob

I like the rib rub but the brisket rub is strange!!!

Fresh ground pepper
Kosher Salt
Fresh ground corriander seed
Mustard seed
Hint of ground ginger
Gives it a deli spice flavor like corned beef or pastrami (but the meat is not cured so it has brisket texture)

some type of sugar
an equal amount of some type of salt
black pepper
red pepper
white pepper
paprika
garlic powder
onion powder
ground mustard
cumin
ground cloves
etc.

I down loaded this the other day and used it on brisket! Sugarless Texas Sprinkle Rub:1/3 cup salt,1/4 cup paprika,3tbsp chili powder,2tbsp black pepper,1tbsp ground cumin,1 tbsp granulated garlic powder,1 tbsp cayenne pepper.combine all,mix well,makes about 1 cup. VERY good taste,not hot,just right and produced a great bark.Cant wait to try it on ribs or a butt.Enjoy!

first off i want to correct a post about traegar... as of two months ago, they no longer use alder as their base. yea!!!!!i use their pellets alot, and i agree with you, jack, but now, they use hickory as the bass for their flavored woods. i have confirmed this with usage. they are better than ever!!!!
second, i agree with the sage thing. i dont think it should be used on beef, unless your making beef sausage. also, no green spices, unless we are moving to italy.
i always treat a big ole slab of beef as a steak, and i dont understand why others dont do the same. that said, my contribution would be wet, not dry. i would like to add some a-1 and brown sugar to our brisket......

It depends on the size of the brisket as to the proportions of the rub.
I don't understand mango as a rub ingredient. Is that as a tenderizer?
Peggy

For beef rubs, I like to add a mild chili powder (such as California Chili Powder) and a small amount of crushed red pepper flakes for a roasted southwest flavor.

As an old-timey Texas brisket cook once said, "It ain't what you put on the beef, it's what you leave off." ...and he only put on salt and pepper.

Me, I'm ok with S/P and a 'little' garlic, and a bit of homemade chili powder, just to make it a bit south-westy.

...and sorry, but leave the sugar for the pork. My 2 cents.