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BillyH
09-13-2004, 06:29 AM
anybody try this #2 Texas bbq rub? How is it different from the #1?
brdbbq
09-13-2004, 08:02 AM
Hell what is #1 much less # 2
Bigdog
09-13-2004, 10:36 AM
Hell what is #1 much less # 2

Have you forgotten from grade school? :P
brdbbq
09-13-2004, 10:38 AM
Hell what is #1 much less # 2

Have you forgotten from grade school? :P

Missed out working in the feilds since I was 4.
BillyH
09-13-2004, 03:31 PM
texas bbq rub #1 and #2

www.texasbbqrub.com
brdbbq
09-13-2004, 04:23 PM
Have not used it but I'm kind of fond to this one.

http://www.grubrub.com/
BigAl
09-14-2004, 02:14 AM
I used the rub once and liked it, got enough left for another brisket, if I ever have enough $'s to buy another Brisket. Also bought the stuff for grilling, nthing great about it.
parrothead
09-14-2004, 09:49 AM
Welcome bigal. Hope you like the site.
BigBelly
09-19-2004, 08:47 AM
I make my own rubs. Granted, there are tons of great ones out there on the market. But the feeling of making your own rub is much more gratifying and rewarding.
Solidkick
09-19-2004, 08:55 AM
I make my own rubs. Granted, there are tons of great ones out there on the market. But the feeling of making your own rub is much more gratifying and rewarding.

Send me some, or the recipe, and let me see how it compares to a midwest rub.
BigBelly
09-19-2004, 09:21 AM
Sure, we can swap recipes of you like.
brdbbq
09-19-2004, 09:28 AM
Sure, we can swap recipes of you like.

Make sure that's all you swap. :roll:
BigAl
09-19-2004, 11:12 AM
Welcome bigal. Hope you like the site.

Thanks, it's great to be here :D

Try some SPAM grilled, you will love it too :D
MrSmoker
09-19-2004, 11:24 AM
Welcome bigal. Hope you like the site.

Thanks, it's great to be here :D

Try some SPAM grilled, you will love it too :DBack in WW2 SPAM was a staple,i had many fried spam sammichs after school.
BillyH
09-19-2004, 07:23 PM
I did a brisket last night/today and used the texas rub #2. The rub was delicious...wish I could say the same for my brisket. I couldn't have dried this thing out any more with an acetylene torch.. Dont know what I did wrong? I did trim ALL the fat off and I mean ALL of it. I'll have to try it again.. darn!
kcquer
09-19-2004, 10:17 PM
Dont know what I did wrong?


I did trim ALL the fat off and I mean ALL of it.

The fat protects and bastes the meat, trimming the fat cap to a thickness of 1/4 to 1/8" is ok, I usually don't bother. There is a very solid hunk on the opposite side along the point that should be taken off.
BigBelly
09-21-2004, 07:18 AM
Yeah, whatever you do DO NOT trim all of the fat from the brisket. As stated above I normally only trim the fat back enough, leaving about a 1/4 to 1/8" left. However, if I see some silver skin (light blue to greyish tough skin) I will trim that down to the meat.

I always smoke fat side up to baste the meat. I NEVER flip it although there is heavy debate on that theory--some flip, some start fat side down--whatever floats your boat.

Yes, I use the "texas crutch".

Here is a rub I use on beef which I have found to be just the right thing for my beef.

2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
3/4 teaspoon white pepper
1/8 teaspoon ground cumin
Salt, to taste