When Do You Add The Brisket Rub
Brisket rub should be added at least 30-minutes before smoking. Some people apply the rub the night before, but it isnt necessary. Salt can penetrate meat, but herbs and spices do their work on the surface of the meat and help form the flavor profile and texture on the brisket bark. If you are dry brining the brisket the night before, the rub only needs to be added just prior to cooking.
How Do You Use Bbq Spice Rubs
I’ve found that this BBQ seasoning recipe is the best BBQ rub to use on my Instant Pot BBQ Ribs . When used along with my homemade sweet BBQ sauce, these ribs are always a big hit!
In addition to ribs, try this best BBQ rub on:
- pork chops
- chicken breasts or thighs for BBQ sandwiches or salads
- chicken drumsticks for grilling
- burgers – I’d mix it into the burger meat as you are forming the burgers.
This BBQ seasoning also makes for a fabulous gift for the BBQ lovers in your life. Simply place in a mason jar, make a fun label and/or tie a ribbon around the lid, and gift!
Kosmos Q Cow Cover Rub
Primary Flavors: Rich, spicy, and peppery.
Main ingredients: Salt, chili pepper and other spices, sugar, dehydrated garlic & onion, paprika, natural hickory smoke flavor, citric acid.
According to Kosmos Q, the best way to describe their Cow Cover Rub is red, but we think we can do a little better than that. This rub helped the Kosmos Q team win the 2015 World Steak Champion and makes for a fantastic accompaniment to steak, burgers, fajitas, and brisket.
Unlike some of the other rubs on this list, this one was formulated specifically for use with red meat, hence the name. You can also get the Cow Cover Rub as part of Kosmos Qs Rub Combo, which includes eight other excellent spice mixes, including their famous Texas Beef and Dirty Bird HOT rubs.
Primary Flavors: Notes of fennel, garlic, and red wine.
Main ingredients: N/A
As well as being a famous manufacturer of grills and the OG king of pellet grills, Traeger also has their own line of rubs.
Unlike a lot of the deep south inspired rubs on this list, their Winemakers Napa Valley Rub is light and sophisticated, working better with chicken and fish rather than red meat. It also goes very nicely over some roast vegetables.
If youd like to try Traegers rubs, but want something a little more red-blooded, then Traeger also offers a smaller three-pack of more their more traditional beef, pork and poultry, and prime rib rubs for you to sample.
Primary Flavors: Sweet, spicy, with a hint of coffee depth.
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Malcolm Reeds Killer Hogs Brisket Rub
Malcolm Reed is arguably the largest barbeque content creator with the hugely popular YouTube channel How To BBQ Right. Malcolm produces his own range of rubs under the brand name Killer Hogs. Malcolm is the master when it comes to barbecue and has been on the competition circuit for many years, and his Killer Hogs BBQ rub is the best for brisket. Check out Killer Hogs on Amazon here, or visit the Killer Hogs website here.
Aaron Franklins Rub Recipe
You can just keep it simple with a very basic rub recipe by following Aaron Franklins recipe. Although his recipe is simple, Aaron doesnt just use any old pepper. Since the pepper is only one of two ingredients, he uses a fancy 16-mesh café grind black pepper. The peppercorns used in the cafe grins are stronger than standard ground pepper and have larger grains which help form the texture on the brisket bark.
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Holy Cow Dry Rub For Beef
Enhances the flavor of all types of beef. From the cookbook “Peace, Love and Barbeque”, a great read I highly recommend.
Provided by Kats Mom
|1/2 cup kosher salt, finely ground|
|1/2 cup black pepper, coarsely ground|
|1 tablespoon cayenne pepper|
- Sift ingredients together.
- Store in an airtight container.
Nutrition Facts : Calories 219.8, Fat 7.6, SaturatedFat 1.4, Sodium 32364.9, Carbohydrate 46.8, Fiber 26.1, Sugar 5.4, Protein 10.5
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What Is A Dry Rub Why Is It Important
A dry rub is a combination of seasoning that is applied to the outer layer of the meat. The rub plays an important role in forming brisket bark as it blends with the meat fat and smoke on the outer layer of the meat. A brisket rub can be as simple as salt and pepper, but brisket is a tough cut of meat that can handle strong flavors. Most rub brisket rub recipes will include cumin, onion powder, garlic powder, paprika, brown sugar, kosher salt and ground black pepper. Smoking meat is all about experimentation and finding what suits your tastes.
What You Need To Know About Applying A Dry Rub Overnight
Everyone has a strong opinion on when to apply a rub. Youll hear someone say to always apply the night before, while offers swear that you only need to apply a few hours before cooking. Lots of people will apply their rub right before they put their meat on.
In Aaron Franklins guide to smoking brisket he puts the rub on an hour before, while the brisket is getting up to room temperature. When advice varies by this much its more about personal preference.
Some people claim that applying a rub overnight will dry meat out, but this doesnt really stand up to basic food science for a couple of reasons:
- While rubs with large amounts of salt and sugar can cause some moisture to come out of your meat, your about to subject it to hours of heat and smoke. Moisture will be drawn out whether you put your rub on hours or a day ahead.
- It takes much longer than a day for moisture to be drawn out of the inner parts of the meat, so while you may loose some moisture from the surface within an hour it should be minimal.
At the end of the day the texture and flavour of your barbecue has a lot more to do with how you cook it, and what sauces& rubs you apply. If anything applying a rub overnight will result in a slightly stronger flavor.
On your next barbecue try rubbing a few ribs a day before. Compare the taste and see if you like one style better.
Feature CC Image courtesy of Fiftyknightshades on Flickr
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Linn Brothers Bbq Rub Recipe
The Linn brothers from Townsend Spice & Supply had their rub recipe featured on Malcolm Reeds How To BBQ Right, one of best and largest YouTube channels for barbeque and smoking meat. Shane and Lawson shared a basic barbeque rub recipe perfect for brisket using spices that most people already have in their pantry. This recipe got Malcolms approval, so it must be good.
How To Store Homemade Rub
Its easier to make a big batch of rub and then store it away in a large container that can be used to top-up the smaller rub shakers. As long as the rub is stored in a dry area away from sunlight, it should last for a few months. The most important thing is to store the rub in an airtight container or ziplock bag.
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How To Apply A Rub
Barbecue geeks really love to obsess over the smallest details. What could be more straightforward than applying a barbecue rub? Theres actually a bit more to know than you might expect.
Here are a few tips to consider:
- Use one hand to sprinkle the rub, and the other to handle your meat . Use a latex glove like in the picture below to avoid cross-contamination.
- While most store bought rubs can be shaken, they tend to get clogged up, especially in humid climates. We like to use a proper adjustable rub shaker .
- The biggest mistake people make is applying too much rub. You want to coat the meat sloshing layer after layer of rub on it.
A lot of it does come down to personal preference. Nothing beats practice, tweaking and perfecting as you go.
There is a lot of debate about rubbing the rub Meathead doesnt think you should worry about this though:
Meathead Goldwyn, The Science of Rubs
There is a popular myth that you should not rub a rub, that you should sprinkle it on because rubbing it in cuts the surface and juices will run out.
Humbug. There is a reason they are called cuts of meat. Meat is muscle that has been cut to remove it from the bones, fat, and other muscles. The surface has already been in a knife fight and there are gazillions of muscle fibers that have been sliced open.
Beware Of Sugar In Rub
For beef rub, avoid sugary rubs. Beef tastes better with a savory rub and the sweet rubs blend well with pork. In one of his experimental videos, Mad Scientist BBQ explained that the sugar in a brisket rub isnt included to add sweetness, but to help with the formation of a crispy bark. If you buy a store-bought rub, check the sugar content. If its high, use it on pork, not your beef.
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Butcher Bbq By David Bouska
If you want a brisket rub from another champion BBQ competitor, Butcher BBQ makes several rubs and injection marinades to give your brisket a competition-grade flavor. David Bouska, the man behind Butcher BBQ won the World BBQ Championship in 2012 and 2018. Dave also featured in 5 episodes of the reality TV show, BBQ Pitmasters. David is in the Oklahoma BBQ Hall Of Fame, and you can find Davids rubs at the Butcher BBQ Amazon store here.
Jim Goode’s Bbq Beef Rub
This beef rub is great for beef, pork and lamb. Once you mix the spices they’ll keep about 4 months in an airtight jar. When ready to use, just rub into the meat, wrap in plastic, and refrigerate the night before grilling.
Provided by Martha
|2 ½ tablespoons dark brown sugar|
|2 tablespoons paprika|
|1 ½ teaspoons dried basil|
|1 teaspoon ground bay leaves|
|¾ teaspoon ground coriander seed|
|¾ teaspoon ground savory|
|¾ teaspoon ground black pepper|
|¾ teaspoon ground white pepper|
|teaspoon ground cumin|
- In a small bowl, mix together the brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.
Nutrition Facts : Calories 11.1 calories, Carbohydrate 2.4 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.3 g, Sodium 97.8 mg, Sugar 1.6 g
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Meatheads Famous Big Bad Beef Rub Recipe
Meathead Goldwin is a chef, food writer, and content creator from Amazing Ribs, which is possibly the largest barbeque website on the internet. Meathead also wrote a New York Times bestseller, The Science of Great Barbecue and Grilling. Meathead really knows his barbeque, and shares his brisket rub recipes on his Amazing Ribs website. Here is Meatheads Big Bad Beef Rub Recipe:
Product Review: Meat Church Bbq Rubs
Meat ChurchMeat Church Honey Hog BBQ RubMeat Church Honey Hog Hot
|Notice the difference in color from the regular Honey Hot. That’s the green tint of dried jalapeno.|
|After rubbing the pork, let it sit for 30 minutes or so, just enough to “sweat” so the released moisture hydrates the seasonings and creates a nice crust of flavors.|
|Tip: Sprinkle a little bit of the rub onto your cutting board. When you slice it, the juices will mix with the extra rub and act as another layer of tastiness.|
Meat Church Holy CowMeat Church Deez Nutsthat
|Large BGE set up with plate setter, drip pan, tuning plate, and Craycort grates. Lump with hickory chunks for smoke.|
|I used habanero mustard for a spicy slather and applied black pepper and rubs. I let them sit while the Egg came to temperature.|
|It was a cold day, I think the high was 26°F.|
|I never sauced these ribs, I wanted them “naked”, just letting the rubs shine through.|
|They were both tender and juicy but the Deez Nuts ribs were the best I have made in a long time.|
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Trying New Rubs Any Recommendations
- IRONWOOD 650
- Ironwood 885
I have been making up my own, I can get the ingredients at a fraction of the cost of Meat church rubs. I do like the Holy Cow though. Meatheads Recipe
- Ironwood 885
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 tablespoons coarsely ground black pepperl
- 1 tablespoon sugar
- 1 teaspoon Chipotle chili powder or
- Two Traeger Pro 575’s, and GMG Davy Crockett
- Ironwood 650
RustyJake said:I picked up a few to try. Haven’t had the opportunity yet as the shipment of Meat Church rubs arrived yesterday. Ribs are on the menu this weekend, so they will be sampled. I also made up some of the Willy’s rub to try.View attachment 1386
dsmero said:+1 for the Meat Church. Their Holy Cow puts an awesome crust on burgers and it’s delicious on beef. Havent tried it on anything else. I do a combo of Honey Hog on meat side of ribs and Honey Hog Hot on the bone side. I tried the Voodoo yesterday on some beer can chicken and it was awesome.
Slap Yo Daddy Bbq Moola Beef Rub
Primary Flavors: Garlicky, smokey, and umami.
Main ingredients: Sea salt, maple sugar, granulated garlic, cane sugar, chili, paprika, Worcestershire powder, black pepper, shitake powder, citric acid, celery seed.
Slap Yo Daddy BBQ Rub comes from the talented hands of TLCs BBQ Pitmasters Head Cook Harry Soo. Harry has, so far, won himself 27 Grand Championships and over 80 First Place awards in the US, Canada, Hawaii, and England, so he knows a thing or two about BBQ.
Crated to add some punchy flavor to brisket, steaks, hamburgers, tri-tip, and sausages, the Slap Yo Daddy Moola Beef Rub contains a few ingredients that arent generally seen in BBQ rubs, such as Worcestershire sauce powder and shitake mushroom powder.
These not-so-secret ingredients give red meat a rich umami flavor with hints of sweet brown sugar and chili heat.
Primary Flavors: Salty, peppery, and a hit of spice.
Main ingredients: Sea Salt, garlic, sugar, black pepper, chili powder, onion, activated charcoal.
The Hardcore Carnivore Black BBQ Rub earns its name by creating a visually appealing black crust on your meat. Dont worry. The rub wont make anything taste like BBQ fuel. The blackness comes from food-grade activated charcoal made from coconut husks.
The flavor of the rub itself is relatively mild and natural, which means it works just as well on chicken as it does on a brisket. All of the Hardcore Carnivore rubs are MSG and gluten-free.
Primary Flavors : Salty and peppery.
Main ingredients: N/A
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More About Copycat Holy Cow Meat Rub Recipes
BIG BAD BEEF DRY RUB RECIPE – MEATHEAD’S
- If your meat has not been pre-salted, shoot for about 1/2 teaspoon of kosher salt per pound of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.
- Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.
BEEF RUB – GIMME SOME GRILLING
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