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Unread 09-20-2012, 03:18 PM   #92
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I would not use the celery salt I would use celery seed and grind it to a powder, then add a tiny amount if I added any at all. I do not care for the celery component in beef rubs at all. If I assume you are going to use the celery salt no matter what...1/2 part celery salt and 1/2 part salt. Celery salt is mostly salt anyways.

Although I use commercial rubs, if I am making my own, I want to control each element, thus, I do not use combo spices and herbs, I add what I want of each. Salt and pepper are the most important elements of this.

A very simple rub for brisket
3 parts Redmond Real Kosher Salt
2 parts black Pepper, ground to a medium grind, no fines
1 part each of organic onion granules and garlic granules
1/8 part Natural sugar, finely ground
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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