What are you looking for in a beef rub?

[Spinaker]

That is a great rub!

[Huskee]

Agree!

[Potkettleblack]

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.

[Rod]

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!

[Spinaker]

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.

[Henrik]

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.

[wrgilb]

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.

[RonB]

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

[Attjack]

BBBR is delicious.

[Hulagn1971]

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

[FireMan]

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.

[DWCowles]

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

[Attjack]

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?

[Thunder77]

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

[Attjack]

Pepper.