Brisket Rub - No Salt - Not Big Bad Beef Rub

[Missin44]

I'm looking for suggestions for a brisket rub, no salt since I dry brine. Meatheads Big Beef is the obvious choice, but my son is not a fan. I've also tried just salt and pepper. Too much pepper for him. He's a bit more into the sweeter rubs, at least thats what it seems like when I do pork.

That said any suggestions that would pair well with beef?

[Santamarina]

Man...beef and pepper were made to go together! I’d try salt, (less) pepper, and garlic. Personally, not a fan of sweeter rubs on beef. Pork gets all the sweet.

I’ve got a buddy that drenches his tri-tip in honey and brown sugar. He hasn’t made brisket yet, but I’m sure he’d do the same. It’s way too sweet for me, but his family likes it!

[Missin44]

Man...beef and pepper were made to go together! I’d try salt, (less) pepper, and garlic. Personally, not a fan of sweeter rubs on beef. Pork gets all the sweet.

I’ve got a buddy that drenches his tri-tip in honey and brown sugar. He hasn’t made brisket yet, but I’m sure he’d do the same. It’s way too sweet for me, but his family likes it!

I like the S&P also, but I've had brisket in Kansas City, Jack Stacks was my favorite but the were other that were also excellent, and loved it. It's all good to me. Maybe a KC Style rub minus the salt.

[Troutman]

Try some of this stuff, Black Ops Brisket rub from Oakridge BBQ. I really like it on beef and especially brisket. It's got a little salt in it but it won't overpower a salt brine, I do it all the time as well.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[Troutman]

For hot and fast on steak you want Oakridge Carne Costa. It’s a coffee rub for high heat, release the essential oils Dadof3Illinois

[ofelles]

I Also like this stuff. have bought from ATBBQ

https://www.atbbq.com/sauces-and-rubs/healthy-choices/all-natural/oakridge-bbq-black-ops-brisket-rub-seasoning.html

[scottdware]

I am a huge fan of this rub. I have tried it on a few briskets and it's one of my "go-to's"

[Troutman]

This would be my second choice, Meat Church's Holy Cow. This one has more salt so it may not be good if dry brining.

https://www.amazon.com/Meat-Church-Holy-Cow-10-5oz/dp/B0192DVZH2/?tag=amazingribs--20

[Polarbear777]

Try this one without the brown sugar.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/triple-c-beef-ribs-recipe

[grantgallagher]

If you want a more herby rub then try ms olearys and cut down the pepper a bit.

https://amazingribs.com/tested-recip...w-crust-recipe

its def different from most brisket rubs but it is delicious. Its not sweet but it def works with beef. Like most i dont find sweet and beef work too well together. Or even try a simple SPOG and compliment with a sauce on the plate.

[Mr. Bones]

Often overlooked, it's hard to beat that good ol, tried an true standby:


It does have salt, though...

[Mr. Bones]

Dadof3Illinois smokin fool I hear yall, Brothers...currently have 3 of th above containers, plus two grinders, one fer table, one fer pit use.
Oops, another grinder on my desk, at work.
(An another, hidden in my desk drawer, behind a bottle of bourbon.)

[Troutman]

I especially like the coarse grain MS gives to the meat, it is tried and true. Try a layer of Black Ops underneath a layer of Montreal Steak, killer combo !!!

[Mr. Bones]

I very much likeys yer idea, Brother Troutman!
An, have several lbs. of both, so it's on, this weekend!

Thanks fer yer inspiration!

[fzxdoc]

I go one of two ways, depending on the commercial rub I want to use:

Dry brine with the rub: If the rub contains a lot of salt, you could just dry brine with it. I do that all the time with PBC's All Purpose rub which is quite salty. I also dry brine with Black Ops, Killer Hogs, Meat Church rubs mentioned by others here--any rub which lists salt as its first ingredient.



Dry brine with salt and add rub later: If I want to dry brine with salt and then add a rub, I go with Henrik 's rubs or David Parrish 's rubs which do not have as much salt in them. Using them after dry brining with salt does not make the meat too salty.

Henrik's rubs: Hank's Bonafide Beef Rub, Hank's Signature Rub, Hank's KCRoyale Rub for Pork and Poultry

Dave's rubs: Adrenaline Barbecue Rubs


Kathryn

[Henrik]

Thanks for the mention! And yes, our rubs are less salty. Good stuff.

[Huskee]

For steaks I am a huge fan of Henrik's Signature seasoning. I do a half dry brine, then a liberal amount of Signature and it is perfect (to me)!

[fzxdoc]

A steak seasoning (containing salt) that my family loves is Uncle Chris's Steak Seasoning. Delicious on tri-tip.




Kathryn

[Spinaker]

I dry brine with the whole rub on the meat. It just makes it easier.

I usually use simple 50/50 Salt, Pepper. Or I use Holy Cow or Black Ops. (Both are great rubs)

[Missin44]

Thanks, I think I'm going to give the Black Ops a try. I hadn't really thought of the Montreal Steak seasoning, there a a lot on recipe clones out there and it would be easy to make minus the salt.

[rodkeary]

You might find something to your liking from these guys.

https://www.heavenmadeproducts.com/

[Troutman]

Someone gave me a container of that stuff at Christmas and I threw it in the pantry and never opened it. Thanks for the reminder, I may break it out and give it a try. Who knows, maybe I've found a hidden winner.

[Huskee]

I am a big fan of Heaven Made's stuff. I have about 4 or 5 of their seasonings in my cupboard. My all time favorite is their Amazin' Cajun. Mildly spicy, mostly non-spicy. Works on chicken, pork, steak, morning eggs, salad, soup, veggies, you name it. I practically put that stuff on my cereal! Troutman

[Troutman]

It sound like Tony Chachere's. To be honest, I don't use salt and pepper when cooking on my stovetop any more. I just have a big shaker of Tony's and use that...like on everything. It's my secret pixie dust