How would you amp up the BBBR??

[Huskee]

One time I added a wee pinch more sugar to help offset the pepperiness when doing some "Cajun" chicken. I personally found that to be a mistake. It was really good on chicken, sure, but NOT good on steaks. I had to choke down those too-sweet steaks. Not cool.

I have heard people like cumin in it, but I don't add it since I use cumin (and chili powder too, which has cumin in it) in my rib rub, and personally I favor the BBBR w/o it.

Very cool to see everyone's twists! Love the idea of lemon pepper & dill, dill is good on beef methinks!

[Huskee]

Jerod Broussard That's something I just don't understand, sweet on beef...and in Texas of all places. To each their own I guess!

[Jerod Broussard]

I know, and they sure don't pretend it is anything else since they call it a Sugar Cookie. I think that long of a cook time does some neat things to that sugar.

[CandySueQ]

I like cumin in my pork butt rub -- not on beef or pork ribs either.

[MattBilling]

Have you tried Fennel Seeds / Star Anise? If you don't know them they're both aniseed flavoured, the star anise has a sweeter smell and stronger flavour than the fennel, but both work well with beef. I'm not a huge aniseed fan, but even with quite a liberal (I mean generous, not your kind of liberal, America! ) dusting the flavour mellows over the cook.

Our current beef rub is

Cumin
Pepper
Mustard
Fennel
Cayenne
Rosemary

All blitzed up in a coffee grinder.


let me know what you think.

[Jerod Broussard]

I have some of that for a chinese spice powder mixture. I don't dig Rosemary, prefer Thyme, but not real "herby" overall. Interesting.

[MattBilling]

I will have a try with Thyme next time I knock up a batch.