Looking for a good dry rub recipe for both beef/chicken. I've seen a lot of recipes lately that include coffee. Not sure if I want to go that route or not. I love coffee, but not sure I want to taste it on meat. Over/Under on "rub" jokes: 5
Concur on the coffee. Oh, and a dry rub will not get me very far with the ol' lady...KY, saliva...use whatever ya got.
I think the simpler the better. Here's what I use. 1 tablespoon of sugar 1 tablespoon of smoked paprika 1/2 teaspoon of onion powder 1/4 teaspoon of garlic powder 1/2 teaspoon of salt (adjust to you taste) 1/2 teaspoon of pepper and if you like a little spice add some red pepper (cayenne)
Dry rubs are overrated. I'd like to find the guy that promoted the idea that a 1/2 inch bark of spices on a piece of meat is a good thing and pop him in the nards. Moisten with oil and worcestershire, season appropriately. Don't dry rub. It may seal the juices in, but so does the oil. And you don't have to worry about chunks of salty rosemary and blackened anus flakes getting all over the place.
For brisket (packers trim)I just use coarse sea salt and coarse black pepper. Don't be shy with it and pat it down like R&R in Korea. The crust if you let it smoke long enough will have vegans begging for more. Chicken,I use a small bowl of powdered garlic and lemon pepper, but you have to slit the skin and push it between the skin and the meat or your wasting your time. Now my pork rub is a lot closer to mazepa's only more awsomer.
I buy Head Country championship seasoning, add 3 tablespoons of paprika, 2 tablespoons of onion powder, 2 tablespoons of garlic powder, and (if doing ribs) 3 tablespoons of dark brown sugar. While the meat is smoking, I spray it with Apple juice. On chicken, I put some squeeze butter on top of it for the last 20 minutes.
This is all too much. Brain is straining to connect "dry rub" with "Head Country" with "squeeze my lemon".
My favorite dry rub comes right off the shelf. John Henry's Nedra D's Hickory Rub. I like it on beef and pork.
I used your recipe over the weekend (I had to quadruple the measurements, just because the size of meat I was working with was big...:O ). Worked really well. On Saturday, I was out with the gf, and she wanted to stop at a local spice shop. When I'm there, I try to find something new to try. They had just gotten a new spice that I couldn't resist. It's Ghost Chili Salt. Basically a Ghost Chili ground into a powder, then mixed with sea salt. Holy ****! I added a little to the dry rub, and while the taste was excellent, the damn stuff almost burned my tongue off.
I agree with finster. If the smoke is right, black pepper, salt and little else is needed. Mesquite makes the best bark. Pecan is next best. Keep the temperature less than 250F.
I agree with the simple approach though at times i do like to use a more complex rub (like 3 hands tug better than one, haha). Dalmation rub of freshly cracked sea salt and fresh ground black pepper with a bit of cayenne thrown in for a little kick. Not too thick, just enough to aid in the bark and to season a bit. I do pecan and oak, works great on a packer cut brisket. But as with many things, bbq rub and wood selection are much a thing of preference.
I still like Goode's Beef rub for brisket or beef ribs- 2 1/2 tablespoons dark brown sugar 2 tablespoons paprika 2 teaspoons dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1 1/2 teaspoons dried sweet basil 1 teaspoon ground bay leaves 3/4 teaspoon ground coriander 3/4 teaspoon ground savory 3/4 teaspoon dried thyme 3/4 teaspoon freshly ground black pepper 3/4 teaspoon white pepper 1/8 teaspoon ground cumin Salt, to taste It's way good on beef ribs on the smoker! Flipping awesome and I do know a thing or two bout BBQ!
