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What are you looking for in a beef rub?

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4303
    • Stockholm, Sweden

    What are you looking for in a beef rub?

    Yes, I know, that's a tough question: or rather, a question with many answers. Let me give you a little background. I am running a bbq company. A small one, but still. I love barbecue, and I want to spread the gospel here in Sweden.

    Next on my product lineup will be Tennessee hickory chunks. And I'm currently in touch with a bag/pouch manufacturer (in Canada actually), as I'm keen on doing commercial rubs.

    I've been wanting to do commercial rubs for a long time, and the plan is to offer a top notch rub. First out, beef and pork. I'm gonna make a few samples and let other people try them before I nail the final recipe. I'm close now, I think.

    And then I thought: What about the Pit? Here's a great group of people, all passionate about barbecue, what do you all think? Are you a 'less is more' type of guy, or do you want an 'over the top' rub? What do you fancy? Hit me!

  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1528
    • Northern Mn

    #2
    So far my favorite beef rub particularly for brisket has been Black Ops from Oak Ridge BBQ. That or just salt and fresh ground pepper. I'm guessing you're talking about making and packaging your own? If not I think Oak Ridge BBQ is open to wholesaling to distributors. Actually all of their rubs have been superb and I've tried nearly all of them and is about all I buy any longer.
    I use to mix my own but as I entered into the cooking for large event arena making my own especially in large batches just meant keeping a lot of spices in large amounts on hand not to mention I didn't have the time to mix it all amongst all the other couple hundred things to do to prep for a large cook.

    So that led me to trying commercial rubs which I've tried plenty believe me. Once I stumbled upon the Oak Ridge stuff it was instantly apparent at least to me these guys had it above the rest. Freshness and flavor profiles were above par.

    Google them up and give them a look.

    Comment


    • wrgilb
      wrgilb commented
      Editing a comment
      Plus 1 for Oak Ridge. We are distributers for them and Mike is a pleasure to deal with. We also, stock and sell Dizzy Pig, which I like very much.
  • Huskee
    Pit Boss
    • May 2014
    • 15015
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
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      Accessories
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    #3
    Me personally, I am neither less is more nor over the top (I suppose we all think that of ourselves don't we?). But I appreciate good ol' black pepper. Not spicy, not cayenne, but a good flavorful black pepper spice first. Then I appreciate onion & garlic. I don't need smokey in my seasoning (no chipotle, no smoked paprika, etc) it's a moot point IMO since I'm smoking the beef anyway. Lastly, I like umami, luscious mouthfeel. But, that's less important to me again, because the beef will have that.

    What I've been loving lately is Heaven Made Products' Brisket rub (they are low salt but high umami) mixed with Meathead's BBBR. I vary the ratios, but currently I'm digging 2/3 BBBR and 1/3 HMBR, but I've also done 50/50. Anyway, those two together give me what I crave in a smoked beef rub.

    There's undoubtedly dozens of great mixtures out there, and I've only tried 5 or 6, so my words above only reflect my experiences and preferences of course. I've tried Black Ops and liked it, but it didn't wow me.

    Comment

    • Attjack
      Club Member
      • Aug 2017
      • 3969
      • Primo XL
        Weber 26"
        Weber 22"
        Weber 22"
        Weber 18"
        Weber Jumbo Joe
        Weber Green Smokey Joe (Thanks, Mr. Bones!)
        Weber Smokey Joe
        Orion Smoker

        DigiQ DX2
        Slow 'N Sear XL
        Arteflame 26.75" Insert

        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
        - With Rear Infrared Burner
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        Empava 2 Burner Gas Cooktop
        Weber Spirit 210
        - With Grillgrates
        ​​​​​​​ - With Rotisserie
        Weber Q2200

        Blackstone Pizza Oven

        Portable propane burners (3)
        Propane turkey Fryer

        Fire pit grill

      #4
      Pepper.

      Comment

      • Thunder77
        Founding Member
        • Jul 2014
        • 2747
        • 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

        #5
        I like BBBR, or just salt, pepper, and garlic. Definitely NOT SWEET for beef rub.

        Comment

        • Attjack
          Club Member
          • Aug 2017
          • 3969
          • Primo XL
            Weber 26"
            Weber 22"
            Weber 22"
            Weber 18"
            Weber Jumbo Joe
            Weber Green Smokey Joe (Thanks, Mr. Bones!)
            Weber Smokey Joe
            Orion Smoker

            DigiQ DX2
            Slow 'N Sear XL
            Arteflame 26.75" Insert

            Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
            - With Rear Infrared Burner
            - With Infrared Sear Burner
            - With Rotisserie
            Empava 2 Burner Gas Cooktop
            Weber Spirit 210
            - With Grillgrates
            ​​​​​​​ - With Rotisserie
            Weber Q2200

            Blackstone Pizza Oven

            Portable propane burners (3)
            Propane turkey Fryer

            Fire pit grill

          #6
          Henrik What about you make your rub with the pepper as whole peppercorn. Then on the label you instruct the customer to put it in a blender or spice grinder to crack the pepper just before applying it to the meat?

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9709
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #7
            I really like the BBBR and there’s times where I just want S&P.

            Comment


            • Attjack
              Attjack commented
              Editing a comment
              BBBR is delicious.
          • FireMan
            Charter Member
            • Jul 2015
            • 7678
            • Bottom of Winnebago

            #8
            I like mine with medium pressure with fingers close together, making sure I don’t miss a spot. Then when finished, a good little patt. I might even add an “atta boy” at the end.

            Comment

            • Hulagn1971
              Charter Member
              • Dec 2014
              • 1017
              • NC, The Triad
              • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

              #9
              Pepper, garlic powder, little onion powder and of course salt.

              Comment

              • RonB
                Club Member
                • Apr 2016
                • 12709
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #10
                Dry rub then either pepper or low sodium Montreal Steak Seasoning.

                Comment

                • Henrik
                  Founding Member - Moderator Emeritus
                  • Jul 2014
                  • 4303
                  • Stockholm, Sweden

                  #11
                  Great input, thanks! Yes, I’ve heard lots of good things about Blackridge. Haven’t tried Heaven Made, will have to order some. I’m keen on testing Moe Cason’s rubs too.

                  I will make my own from the ground up. I’ll let you know how it goes. It’s a lot of fun trying out different combinations to get the flavor profile just right.

                  Comment

                  • Spinaker
                    Moderator
                    • Nov 2014
                    • 10598
                    • Land of Tonka
                    • John "J R"
                      Instagram: JRBowlsby
                      Smokin' Hound Que
                      Minnesota/ United States of America

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                    #12
                    I can go both ways. I love using simple salt and pepper. I actually get more satisfaction out of cooking with a simple rub. It is harder to get away with an unclean fire when there is less to cover it up. S&P allows the marriage between smoke and meat come together and really shine without being overpowered. Sometimes I will add some garlic powder and onion powder to bring in some umami flavors, but for the most part, I just use salt and pepper.

                    All that being said, like Frozen Smoke , I love Oak Ridge BBQ Black Ops. It is a complex rub that I use, when I am not doing strictly S&P.

                    Comment

                    • Rod
                      Rod
                      Club Member
                      • Dec 2015
                      • 628
                      • Phoenix, AZ
                      • Weber Genesis S330 with GrillGrates
                        Weber Performer with SnS, DnG and Pit Viper mod
                        Weber 26" kettle with SnS and Pit Viper mod
                        PBC
                        Blackstone 36" SS griddle

                        Fireboard
                        Thermoworks Smoke
                        Thermoworks MK4
                        Maverick ET-732


                        Accessories ranging from a Vortex to bear claws.

                      #13
                      I'm still learning my way around. However, Mrs. O'Leary's Cow Crust is by far my favorite for beef. I know rosemary is quite the bully, but that rub and Meatheads method for steaks is a life changer for me!

                      Comment


                      • Spinaker
                        Spinaker commented
                        Editing a comment
                        That is a great rub!
                    • Potkettleblack
                      Club Member
                      • Jun 2016
                      • 1961
                      • Beautiful Downtown Berwyn
                      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                        Thermometers: Thermapen / iGrill 2 / Fireboard
                        For Smoke: Chunks / Pellet Tube / Mo Pouch
                        Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                        Disqus: Le Chef - (something something something) - it changes

                      #14
                      I kind of like something that adds a bit of interest to the beef. Whether that involves the spice of BBBR, the herbs of Mrs. O's Cow Crust, or just kicking the umami of SPG up with Accent or fish salt, I'm just looking for extra flavor that compliments the beef. Fish salt, MSG, mushrooms, or other high glutamate ingredients tend to make beef beefier.

                      Comment


                      • Huskee
                        Huskee commented
                        Editing a comment
                        Agree!

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