When I bought the PBJ they included 2 packages of rubs. The title one and All Purpose Rub which I've used a few times.and liked. Tonight I opened and used the Beef/Game rub. I put on a strip steak in a bath for a couple of hours to 130. Rub applied prior to the bath. It does have salt so no prior brining. Result; a different taste. I liked it but it needs smoke. So I'll use it next time outside and apply smoke. If anyone has used it, I would certainly like your opinions.
-
-
Hi RichieB, I've recently used it on some thick pork chops on a charcoal grill and they've turned out awesome every time. I was looking for a no-sugar rub that wouldn't burn under high temp searing, and it fit the bill really well. Smoked indirect at about 250-275F, flipped at an internal temperature of 90F, continued smoking until internal reached 130F, then seared, flipping often to an internal of 140-145F. Amazing. Recommend dry brining for a day or two first, could actually use the rub since it contains a good amount of salt. -
I've used the PBC AP rub for years. I buy it in the 40 oz bags, it gets used so much. It makes the best chicken and turkey ever.
The PBC Beef and Game rub, meh. It doesn't carry enough flavor for me--it's one of those rubs that by the time you put on enough to get the flavor, you've likely oversalted the meat, much like Montreal Steak Seasoning.
For beef I still much prefer Meathead's BBBR as a go to, or Hank's Signature Steak Blend, but I parcel that rub out for special occasions since it's no longer commercially available. Henrik has graciously shared his recipe for it with us, though, along with his other rub recipes. Oak Ridge BBQ's Black Ops and Carne Crosta are also winners, and although discontinued, is still available here and there.
KathrynLast edited by fzxdoc; February 7, 2023, 07:48 AM.Comment
-
nikolausp , yes.
Oak Ridge BBQ makes several rubs, as you know. One is Black Ops, which I really like for brisket, and another is Carne Crosta which is one of my faves for steak. I also like SPOG for brisket. I'm sad that they're closing their operation.
Kathryn -
Ahhh gotcha, I understand now. I actually didn't know that about Oakridge Bbq. I actually hadn't heard of Black Ops , Carne Costa, or Oakridge BBQ before googling Black Ops Carne Costa, thinking (when I searched for it) that Carne Costa must be made by a company called Black Ops, haha. Thanks for clarifying. -
I did a deep Dive into Oakridge rubs today after reading more about them and seeing this thread... damn... bummed for them. They seem like great company, and Led by the right path, if you catch my drift. God bless them. I'm truly sad for the conditions that led to their decision to need to transition. I understand it, but that's just a true loss it seems.
-
Comment