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Brisket Rubs

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    Brisket Rubs

    I'd sure love to hear some dialogue about great homemade and commercial Brisket Rubs. Looking to find a commercial go to Rub for when I'm lazy and also some killer home made rubs for when I want to bat it out of the park.
    Look forward to your replies.
    Cheers

    #2
    Oak Ridge BBQ "Black Ops" is what I use a lot of the time. I am not saying it is the best but I love the flavor profile. Bold and complex.
    Otherwise I use just plain old Salt, Pepper and some garlic powder.

    Comment


    • phoccer
      phoccer commented
      Editing a comment
      I second the salt, pepper, and garlic powder. Simply, easy, and creates a wonderful flavor IMO and has been far preferred to anything else by my family.

    • jlazar
      jlazar commented
      Editing a comment
      I second Black OPs. It is very good.

    #3
    I use this a lot, both McCormick's, an HV store brand...
    Very savoury, on beef of all kinds...
    It's my quick go-to, when I can't/haven't made some up, from scratch.

    Comment


    • Smokin D
      Smokin D commented
      Editing a comment
      That is my steak go to. Lol

    • RonB
      RonB commented
      Editing a comment
      Me too - on all the beef I put smoke on.

    • HawkerXP
      HawkerXP commented
      Editing a comment
      also one of our favs

    #4
    Originally posted by Spinaker View Post
    Oak Ridge BBQ "Black Ops" is what I use a lot of the time. I am not saying it is the best but I love the flavor profile. Bold and complex.
    Otherwise I use just plain old Salt, Pepper and some garlic powder.
    Black Ops is good! But my go to is a BBBR variant, always made with high quality ingredients, particularly the Black Pepper!

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      I agree, fresh ingredients is always better.

    #5
    Commercial - Heaven Made Texas Best Brisket Rub and Oakridge BBQ Black Ops (go easy on the dry brine as this one has salt in it).

    Homemade - BBBR

    I’m still a bit of a brisket "newbie" so I have yet to stray too far with experimenting on mine own.

    Comment


      #6
      I gotta say, BBBR is so easy to make. Even when the lazies come over me I'll still whip up a batch. Instead of grabbing one jar of something I grab what, 6 or 7 and shake out the appropriate/approximate amount of each into a jar and give it a shimmy and shake. I'll time the next batch, but I bet it doesn't take more than 3 minutes.

      Comment


        #7
        BBBR or SPG

        Comment


          #8
          Salt, Pepper.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Such a purest. Heehehehe

          #9
          BBBR is awesome, but in recent years I've begun to dislike the flavor of onion powder so I just leave it out. I also like Steven Raichlen's Brisket rub recipe from his BBQ Bible (no onion powder) because it calls for cumin. I always use Ancho instead of generic "Chili Powder" because I like it.

          Comment


          • CaptainMike
            CaptainMike commented
            Editing a comment
            I like your style.

          • hoovarmin
            hoovarmin commented
            Editing a comment
            Gracias and ditto, CaptainMike

          • Jetski
            Jetski commented
            Editing a comment
            I'm right there with you on the Ancho. I always have that on hand.

          #10
          Rather than a rub- I have used a marinade with great success. McCormick Mesquite marinade. Since my family is small, I would cut a brisket in half (not separate the point and flat- just cut into 2 pcs) mix marinade and stuff meat into gallon sized zip locks. Coat with marinade and remove all air that you can. Store in fridge for a day or 2 then smoke 1- the other pc went to then freezer - marinade and all to thaw and cook later. This was long before I found Amazing Ribs, we enjoyed this style for years. It was before brisket was popular and Wal-Mart had it for $1.86 per lb. now it is $3.46 so I do more pork than beef. Always on the lookout for some brisket under $3

          Comment


            #11
            BBBR or just plain Salt & Pepper.

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              ditto

            #12
            Yep just S&P. Although I might add garlic powder next time, just because.

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              I think yer gonna like this, Amigo!

            #13
            Salt & Pepper with Montreal Steak for texture.

            Comment


              #14
              Weber cookbook has a New Mexican rub that we like. We also like to mix up the chilli powder types.

              Comment


                #15
                I'm going to have to check this out. I'm a big time Southwest/Tex mex fan.
                Cheers

                Comment


                • HawkerXP
                  HawkerXP commented
                  Editing a comment
                  We've used it on pork as well just added some brown suger.

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