I've been working on this for about a year. Tuning a bit, figuring out the right quantities for the meat you are cooking, etc.
This is a big in your face rub intended for beef, especially steak and smoked stuff like brisket and chuck roast. It does not contain salt since I always dry brine. If you want it to contain salt, add 4 TBSP + 1 TSP of Morton's kosher salt. You would need to convert to know what that would be using other salts. Personally, I wouldn't add the salt. I would just dry brine and then use the rub. OR mix the rub and salt right before going on the meat, if you aren't dry brining. 1/2 tsp of Morton's kosher per pound of meat.
This rub is intended to go on as the meat goes on the cooker. Wet the meat lightly with water, sprinkle the rub on evenly and liberally, pat it into the meat lightly.
Give it a shot, let me know what you think!
Note: this is enough for one medium sized brisket since it contains 26 tsp of rub. :-)
1 tsp of EBR on a 16.5 oz NY Strip
This is a big in your face rub intended for beef, especially steak and smoked stuff like brisket and chuck roast. It does not contain salt since I always dry brine. If you want it to contain salt, add 4 TBSP + 1 TSP of Morton's kosher salt. You would need to convert to know what that would be using other salts. Personally, I wouldn't add the salt. I would just dry brine and then use the rub. OR mix the rub and salt right before going on the meat, if you aren't dry brining. 1/2 tsp of Morton's kosher per pound of meat.
This rub is intended to go on as the meat goes on the cooker. Wet the meat lightly with water, sprinkle the rub on evenly and liberally, pat it into the meat lightly.
- 3 tbsp coarsely ground black pepper
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp American or Ancho chile powder
- 1 tbsp granulated sugar (white table sugar)
- 2 tsp mustard powder
Give it a shot, let me know what you think!
Note: this is enough for one medium sized brisket since it contains 26 tsp of rub. :-)
1 tsp of EBR on a 16.5 oz NY Strip
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