Brisket rubs

[VINMAN]

Kosmos makes some good ones.

[Shuie]

If I get bored I slather in Louisiana hot sauce and do coarse kosher salt and 16 mesh pepper 1:1 over that. It sounds like a bad idea, but it's what Franklin does with beef ribs in his cookbook. It always makes for a nice bark and it adds a tang to the beef. If I'm not bored I just do the coarse kosher salt & 16 mesh pepper 1:1.

Buy Aaron Franklin's book if you don't already have it. After you read it, buy good meat and follow the instructions. He tells you everything you need to know about how to make the most amazing Q you will ever eat.

[Flat Six]

Originally Posted by jpnovak

I don't like flavored rubs on brisket.

My go-to. heavy coat Salt and coarse black Pepper (better if pepper milled fresh). light sprinkle of garlic and light sprinkle of onion powder. Let sit overnight in plastic bag in fridge. Salt will absorb into surface carrying minimal other flavors. Then cook.

I go 225 until internal temp on point is 160. Then wrap butcher paper or turn down temp (215) until internal temp 202. Turn off grill and let stand for 45 min. Then enjoy. Always exceptional.

Meat choice makes a difference. I like Prime from Costco. I trim agressively on outside and deckle. Make it lay almost flat (same uniform thickness so it cooks evenly.

Almost exactly what I do. Sometimes I'll inject warm beef broth to brine a bit and bring internal temp up a bit to cheat a little on time. Mmmmmmm.

[aigel]

Originally Posted by tabs

STORE BOUGHT RUB!!!!! is for Sissy's


S&P, granulated Garlic and Onion..maybe Paprika... or even Ground Coffee
On Pork add Cumin, Sugar, Cayenne

Simpler is better.

+1 !!!!

I was literally going to type "Spice mixes are for idiots". If you want to mix up the flavor / rub, then go ahead, but don't buy some ready mix garbage.

Ingredients of the stuff:

Salt, Sugar, Spices (Including Paprika, Turmeric), Onion, Corn Starch, Garlic, Tricalcium Phosphate (to Make Free Flowing), Sunflower Oil, Extractives of Paprika & Natural Flavor.

Nothing you can't get yourself on there if you are so inclined! PICS OR IT DIDN'T HAPPEN!

[KevinTodd]

S&P, period.

[stealthn]

I really like the bearded butchers stuff so I bought a ton of it. They have a YT channel with good info on it. I make my own rub and BBQ sauce every year, but my rub I like best on wings and ribs, I use theirs for everything else.

[tabs]

Originally Posted by cabmandone

That's a lot of sugar! Outside of the white sugar and the oregano, that looks a lot like the rub I use for ribs. Or at least it was until I found the Wildman's rub for pork and chicken. I can't waste time making a rub when this guy has it figured out. I've done a bunch of ribs but the ones I did a few weeks ago with Wildman's rub, as my wife and kids said, were the best ribs I've ever made.

"I can't waste my time"....and yet you are gona spend how many hours cooking this stuff?

[tabs]

Chinese 5 Spices and or Anise...to the rub...

[cabmandone]

Originally Posted by tabs

"I can't waste my time"....and yet you are gona spend how many hours cooking this stuff?

2-2-1 on the ribs. Slow and low with the brisket. Not much time spent cooking really. My Weber Smokey Mountain is kinda like a Ronco rotisserie... set it and forget it. But the bluetooth thermometer setup I have definitely helps. I just don't see wasting time trying to make a good rub when I can go buy one that is damn near perfection.

[javadog]

Originally Posted by tabs

Chinese 5 Spices and or Anise...to the rub...

God, no…

[Tobra]

Originally Posted by KevinTodd

S&P, period.

That is how I do brisket, kosher salt and black pepper. The wife mixes up her own concoction, don't know what all is in there. Too much sugar and it will burn.

Williams rib tickler is the cat's ass for ribs though, rub them, let them rest, mark them on the grill, then wrap in foil to finish

[cabmandone]

Originally Posted by Tobra

That is how I do brisket, kosher salt and black pepper. The wife mixes up her own concoction, don't know what all is in there. Too much sugar and it will burn.

Williams rib tickler is the cat's ass for ribs though, rub them, let them rest, mark them on the grill, then wrap in foil to finish

Nooooooooooooo!!! 2-2-1.. It's the most perfect thing in the world. It's like the science behind cooking ribs to perfection.

[Tobra]

Never did worse than 3rd place in a BBQ cookout contest with ribs. There is more to it than the rub. I could tell you, but then I would have to kill you.

[javadog]

Yeah, the first rule is don’t put a damn rub on the ribs.

[cabmandone]

Originally Posted by Tobra

Never did worse than 3rd place in a BBQ cookout contest with ribs. There is more to it than the rub. I could tell you, but then I would have to kill you.

2-2-1... it's how ribs are done.

[cabmandone]

Originally Posted by javadog

Yeah, the first rule is don’t put a damn rub on the ribs.

Or! Never put bbq sauce on ribs. Two schools of thought. Ribs with a good rub don't need any BBQ sauce to taste good. Just the rub and the wonderful smoky taste of the wood you choose to use.

[javadog]

No barbecue needs sauce. Barbecue sauce is what you buy for your kids when they’re six, so they eat their f’ing dinner.

No rub, a Carolina style basting sauce to keep things moist while cooking, no sauce. Salt and pepper is all you need.

Nine out of 10 people have no idea how to smoke meat. They think they know, but they don’t.

[Shaun @ Tru6]

[javadog]

Not bad, but I’ve never had to bump up the temperature at the end, nor have I needed to add fat.

[lindbhr]

I really enjoy Jeremy’s videos. Next brisket I’m going to try equal parts of salt, pepper and Lowery’s instead of just salt and pepper. For me switching from Hickory to Oak was a game changer. Really helped me understand central Texas style bbq. I’m not a sauce guy. When I cook for others, almost no one uses sauce. I make exceptions for sandwiches though as it’s usually reheated and benefits from the extra moisture, but no too much.