Pulled chuck roast tacos rub help.

[Ozzie]

Despite the looming blizzard this weekend, I picked up a 3.5# chuck roast to smoke for taco's tomorrow. Does anybody have any rub recipe recommendations? Since it is for taco's, I am thinking something more chili powder based but am open to any recommendations. I imagine there is a good one here, I am just not sure what it would be called.

Thanks in advance!

[FishTalesNC]

Oddly enough I got my first chuck roast to do this weekend, and since we have a bunch of hatch chilies hanging around I was thinking of doing tacos! I threw together Meathead's Big Bad Beef Rub (BBBR) last night and plan to use that, I'm sure you could take it up a notch or two if you go heavier on the chili and cayenne? https://amazingribs.com/tested-recip...eef-rub-recipe

[Ozzie]

I was headed down the BBBR road if nothing else came up.

[HawkerXP]

I made a chuckie last weekend and used a southwest rub. It came out nice but since I'm at work I don't have my recipes. I would think if you looked up "southwest rub" you will find something.

[Ozzie]

Duh! Good idea. I was fixating on a finding a Latin name / term I didn't know. Thanks

[Huskee]

I can't offer any more tips on rub really, other than tacos love cumin and beef loves pepper, but I too am cooking in the weather tomorrow. Got a brisket ready to roll come snow, sleet, hail or ice, and looks like it'll be a combo of all the above.

[Ozzie]

Thanks for the tip on the cumin. While the taco's sound good, I am really cooking for sanity tomorrow. I just can't wait any longer. I hope the pellet cooker can hang on. Blizzard in April!!! This winter just stinks. :/

[Nuke em]

What if hell freezes over?

[PappyBBQ]

Bummer! Gonna be around 80 here tomorrow...

[LA Pork Butt]

Try this:

1/2 Tablespoon each of kosher salt, black pepper, granulated garlic, and paprika. This is my base run.
add:
1 teaspoon of Cumin
1 teaspoon of Chipotle
1 teaspoon of Coriander
2 teaspoons of Brown Sugar

[Ozzie]

LA Pork Butt Thanks for the input. I missed your post as well Friday night with our fabulous weather spectacle up here. I am going to put this down as #2 on the list. I gotta go bold and try texastweeter 's next.

[LA Pork Butt]

Ozzie If it doesn’t work for you on beef, give it a shot on boneless skinless chicken thighs

[ssandy_561]

I usually just salt and pepper my Chuckies. I usually make enough for 3 to 4 meals so I'll always season after it's cooked. That way i can do tacos one night and beef hoagies the next night.

[EdF]

Smart!

[texastweeter]

2.5 Tbs Ancho chili powder
1 tsp chipotle chili powder
1 tsp guajillo chili powder
1 tsp cayenne
4 tsp smoked paprika
1 tsp Mexican oregano
1 tsp table grind black pepper
1/2 tsp granulated garlic
1/2 tsp granulated onion
2.5 Tbs cumin
2 tsp ground coriander

Dry brine first 24 hours in advance, brush with canola oil, then rub heavily and smoke over mesquite and oak.

[CaptainMike]

Hey, you stole my recipe!! We use homegrown and smoked peppers and a bit more garlic, but I think coriander is the key in this.

[texastweeter]

CaptainMike I use a lot of KenC52 peppers when available. Cut in half, scrape out seeds, and throw in my smoker when on a long cook like brisket.

[CaptainMike]

I like your style.

[Ozzie]

texastweeter Thank you very much. I got a little distracted with our Snownami up here and consequently didn't see this in time. This feels like what I was looking for. I ended up using a very simple Tex-Mex rub recipe from the CAB website and it basically imparted no flavor. I ended up sprinkling Chipotle powder on the shredded meat to give it a kick. This looks fantastic though as I am looking for a much bolder flavor. Definitely giving this a shot next time. Have you ever tried cinnamon or fine coffee powder in a rub like this?

Thanks again!

[texastweeter]

Coffee, yes, unsweetened coco, yes. cinnamon, no..... I don't like it in my chili, so wouldn't put it on my tacos. I try to stick to southwestern flavor profiles.