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Glitchy's Mexican Beef Rub

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    Glitchy's Mexican Beef Rub

    Here is the rub I use for Mexican Shredded Beef (chuck roast). You can leave the salt out if dry brining. I rub on meat before smoking, and usually sprinkle a little more on after shredding. On chuck roast I wrap in foil after 4-5 hours, then cook to 204-207 IT at 275 pit temp and when that IT is hit, I turn down my smoker to 225ish and hold chuck roast over 200 IT for one hour. After resting, I shred and add a little more seasoning to taste, tossing shredded beef to mix in.

    1 TB Kosher Salt
    1 1/2 TB chili powder
    1 tsp black pepper
    1 tsp ground cumin
    1/4 tsp ground chipotle pepper
    1/2 tsp Garlic Powder
    1/2 tsp Mexican (or regular) oregano
    1/2 tsp cilantro

    #2
    Sounds like something to try out. Thanks.

    Comment


      #3
      Thanks for the rub and the method.

      Comment


        #4
        Nice! I see you used the 'recipe' tag too!

        +2 points to you. (Points can be cashed in for more points).

        Comment


        • glitchy
          glitchy commented
          Editing a comment
          Dang i can’t tag my comments.

          Tags:Bonus Points

        #5
        Nice tag, amigo!

        Comment


          #6
          Hey! Are you competing with the El Cowper Carnitas Rub????

          nice rub and method, yet more for me to try out .... on the list!

          Comment


          • CaptainMike
            CaptainMike commented
            Editing a comment
            Yes, curiously similar to my Hueso de Jamon (Hambone, my longtime nickname) TexMex rub.

          • ecowper
            ecowper commented
            Editing a comment
            CaptainMike It is shocking that we were trying to create a Mexican inspired rub and all came up with putting cumin, oregano, garlic, and chili powder in it.

          • glitchy
            glitchy commented
            Editing a comment
            CaptainMike ecowper Brilliant minds think alike. Amazing since those flavors are so unique and non-typical.

          #7
          Lovin it, many thanks fer sharin with us, Brother!

          Comment


            #8
            Dang, that's just like what I use on boneless, skinless chicken thighs for burrito bowls. I already know it's good!

            Comment


              #9
              Will try that rub!

              Comment

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