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Old 07-16-2009, 10:53 PM   #11
seattlepitboss
is one Smokin' Farker
 
Join Date: 02-05-09
Location: Seattle, WA
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Here is a beef rub that is awesome. I smoked two whole chuck rolls each cut into quarters and trimmed, then oiled lightly and rubbed with this recipe. I took each hunk up to 200F and today it all pulled "like buttah" and the taste and color were awesome, way the best I've ever done.

Big Bad Beef Rub

6 salt
6 sugar
6 coarsely ground black pepper
3 onion powder, run through screen-type strainer
2 ancho chili powder
2 dried mustard
2 garlic powder
1 chipotle powder

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Beef rub is different than pork rub. Pork loves sweetness, but beef does not. The best rib rubs have sugar in them, like Meathead's Magic Dust. In addition, a brisket rub needs to be more aggressive than a rib rub because the meat is much thicker.

You can make this recipe days or weeks in advance. Using a teaspoon as the measure makes more than you need for even a large brisket, so you can just put it in a jar or zipper bag for the next brisket.

Same recipe, scaled for 50 pounds of beef:

for 8 large roasts (50#), double the above: (6X original recipe)
3/4 cup
salt
sugar
ground black pepper
six tablespoons onion powder, sifted through screen-type strainer
1/4 cup
ancho chili powder
dried mustard
garlic powder
2 tablespoons chipotle powder

seattlepitboss
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