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Different Rub For Beef

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  • Thunder77
    Founding Member
    • Jul 2014
    • 2742
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    Different Rub For Beef

    Anyone have a rub they use for beef other than BBBR?
    Thanks.
  • Spinaker
    Moderator
    • Nov 2014
    • 10536
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
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      Dexter (Beagle mix)
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    #2
    Oakridge BBQ, Black Ops for brisket and the Santa Maria blend for steaks.

    Big Poppa Smokers- Cash Cow beef rub. I really like this stuff. Just tried it on my last two cooks.

    MEatchurch- Holy Cow, But its really really peppery. I didn't like it so much. Too much pepper for me. But if your into that, this might be a good option for you.

    Head Country is also a staple of mine. I love that stuff. Great on Pork too.

    @jgjeske1

    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      Thanks!

    • jlazar
      jlazar commented
      Editing a comment
      +1 on the Black Ops.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9680
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #3
    This stuff is all-purpose. That's Steve Raichlen talking, not me.
    Attached Files

    Comment

    • Thunder77
      Founding Member
      • Jul 2014
      • 2742
      • Halethorpe, MD
      • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      #4
      I forgot to mention that I am smoking chuckies for pulled beef. Don't know if that will change anyone's answer.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9680
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #5
        I like equal parts black pepper, garlic powder, onion powder, red pepper.....after dry brining of course.

        Comment


        • Thunder77
          Thunder77 commented
          Editing a comment
          Jerod, red pepper flakes, or ground red pepper?
      • DeusDingo
        Founding Member
        • Jul 2014
        • 1140
        • Madison, WI
        • Weber Q320 grill
          Masterbuilt Propane Smoker
          Maverick and thermo Pen thermometers

        #6
        weber coffee rub

        Comment

        • ecowper
          Founding Member
          • Jul 2014
          • 3180
          • Maple Valley, WA
          • Grill = Hasty-Bake Gourmet Dual Finish
            Smoke = Weber Smokey Mountain 22.5"

            Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
            Thermometer = Maverick ET732
            Thermometer = ThermoWorks Chef Alarm
            Thermapen Mk IV = Light blue
            Thermapen Classic = Grey
            PID Controller = Fireboard Drive + Auber 20 CFM Fan

            Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
            Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
            Favorite beer = Sam Adams Boston Lager or Shiner Bock
            Favorite whisky = Lagavulin 16 year old single malt

            Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


            Eric Cowperthwaite aka ecowper

          #7
          on beef, I'm very partial to Dalmatian rub .... equal parts black pepper, kosher salt and garlic powder. Since you probably want to dry brine, do that first, then just rub with equal parts black pepper and garlic powder.

          I created this rub for things like Tri-Tip. I get good feedback from friends and family on it.
          2 TBSP garlic powder
          2 TBSP dried rosemary
          2 TBSP ground coriander
          1 TBSP sweet paprika
          1 TBSP celery salt
          1 TBSP ground mustard
          1 TBSP cracked pepper

          And Jamie Purviance's Type A rub is pretty darn good, too. It's in Weber's Big Book of Grilling. Can probably find it on the web, as well

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 12572
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #8
            My preferred rub for beef is Montreal Steak Seasoning.

            Comment

            • ecowper
              Founding Member
              • Jul 2014
              • 3180
              • Maple Valley, WA
              • Grill = Hasty-Bake Gourmet Dual Finish
                Smoke = Weber Smokey Mountain 22.5"

                Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                Thermometer = Maverick ET732
                Thermometer = ThermoWorks Chef Alarm
                Thermapen Mk IV = Light blue
                Thermapen Classic = Grey
                PID Controller = Fireboard Drive + Auber 20 CFM Fan

                Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                Favorite beer = Sam Adams Boston Lager or Shiner Bock
                Favorite whisky = Lagavulin 16 year old single malt

                Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                Eric Cowperthwaite aka ecowper

              #9
              Oh, and like RonB, I really like Montreal Steak Seasoning. Pretty common go to for steaks for me. I have yet to be able to successfully reverse engineer it.

              Comment

              • Stevo
                Club Member
                • Jul 2016
                • 484
                • Georgetown, TX
                • Cookers:
                  • RecTec RT-590 Stampede Pellet Grill
                  • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                  • Camp Chef PG24 DLX Pellet Grill
                  • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                  • Weber Genesis E310 Propane Grill with GrillGrates
                  Accessories:
                  • A-MAZE-N Smoke Tubes
                  • Thermoworks Thermapen Mk4
                  • Thermoworks Smoke Cooking Alarm
                  • Thermoworks Big & Loud Timer
                  • IR surface temp probe

                #10
                Franklin's brisket rub: equal parts kosher salt and coarse ground black pepper...

                Comment

                • Martyjmc
                  Former Member
                  • Jul 2016
                  • 18
                  • Crawfordsville, IN

                  #11
                  Wild Willy's Number One-derful Rub
                  1. 3/4 cup paprika.
                  2. 1/4 cup ground black pepper.
                  3. 1/4 cup salt.
                  4. 1/4 cup sugar.
                  5. 2 tablespoons chili powder.
                  6. 2 tablespoons garlic powder.
                  7. 2 tablespoons onion powder.
                  8. 2 teaspoons cayenne

                  This is my personal favorite.

                  Comment


                  • Thunder77
                    Thunder77 commented
                    Editing a comment
                    I will have to try that. Thanks!

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