Anyone have a "go to" steak seasoning for beef other than Montreal steak seasoning?

Discussion in 'The Smokehouse' started by metalcuttr, Feb 6, 2020.

  1. Horkn

    Horkn

    Joined:
    Dec 17, 2014
    Messages:
    20,897
    Likes Received:
    113,369
    Location:
    SE Wisconsin
    That's why I make my own too.
     
  2. FatBoy85

    FatBoy85

    Joined:
    Feb 25, 2017
    Messages:
    6,163
    Likes Received:
    23,448
    Location:
    Washington State
    I’m sorta in the same spot. Overly peppery.
     
  3. Jon_E

    Jon_E

    Joined:
    Mar 11, 2015
    Messages:
    1,009
    Likes Received:
    5,616
    Location:
    Southwestern Vermont
    20 years ago it was hard to find a spice rub on the store shelves, save for old standbys like Lawry's and Montreal SS. Now it seems like every Walmart, Sam's Club, supermarket etc. has a mile of shelf space dedicated to spice rubs. Now you gotta stand there and read all the labels to find out what's in them and decide if you're gonna like them. I've made my own before, likely to start doing it again.
     
  4. metalcuttr

    metalcuttr

    Joined:
    Jun 12, 2018
    Messages:
    1,792
    Likes Received:
    13,133
    Location:
    western WA
    And they charge unbelievable prices for those ready made rubs! You can go to Costco and get the main spice ingredients like paprika, garlic or onion powder, cumin, etc. relatively inexpensively and have rub for years! Vacuum seal and freeze. Also lots of material to experiment with.
     
    Chvymn99, savemoney, Horkn and 3 others like this.
  5. eatonpcat

    eatonpcat

    Joined:
    Oct 5, 2013
    Messages:
    5,408
    Likes Received:
    26,202
    Location:
    Eaton Township, OH
    Never thought of that...Great idea!!
     
  6. metalcuttr

    metalcuttr

    Joined:
    Jun 12, 2018
    Messages:
    1,792
    Likes Received:
    13,133
    Location:
    western WA
    Used this the other night on pre cut prime beef ribs. Set overnight then into the smoker. Last 20 min. with Bull's Eye BBQ sauce to caramelize the sauce. Turned out great. I have not done a lot of beef ribs but will do more now! Thanks SKEETER McCLUSKEY !
     
  7. FatBoy85

    FatBoy85

    Joined:
    Feb 25, 2017
    Messages:
    6,163
    Likes Received:
    23,448
    Location:
    Washington State
    I’ve not done beef ribs in forever. Actually I cannot recall the last time having beef ribs.
     
  8. gbreda

    gbreda

    Joined:
    Oct 17, 2013
    Messages:
    6,809
    Likes Received:
    33,503
    Location:
    NH
    Ive done em a few times but prefer baby back port ribs over beef.
     
  9. TurboDiesel

    TurboDiesel

    Joined:
    Nov 22, 2013
    Messages:
    13,297
    Likes Received:
    77,006
    Location:
    Hollidaysburg Pa
    This reminds me, I'm out of Creole seasoning.:handshake:


    ...and i need to ship a box to MI today...
    :whistle:
     
  10. FatBoy85

    FatBoy85

    Joined:
    Feb 25, 2017
    Messages:
    6,163
    Likes Received:
    23,448
    Location:
    Washington State
    Do you slow cook them on your bbq? The beef ones.
     
  11. The Wood Wolverine

    The Wood Wolverine

    Joined:
    Aug 23, 2015
    Messages:
    5,956
    Likes Received:
    34,444
    Location:
    Gettysburg, Pa
    Nice! Which one went?
     
  12. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    2,438
    Likes Received:
    15,642
    Location:
    New Hampshire
    Braised short ribs! Mmmm!
     
  13. Hoytman

    Hoytman

    Joined:
    Dec 13, 2018
    Messages:
    635
    Likes Received:
    1,425
    Location:
    OH
    Absolutely despise that stuff!!! Everyone is different I suppose.

    I like Emeril's Essence on a lot of things, but never tried it on steak. Hard to beat Lowry's.

    On steak and burgers I do like GFS Salmon Rub...yes...Salmon Rub. Try it! Awesome on beef.
     
  14. BDF

    BDF

    Joined:
    Jul 22, 2014
    Messages:
    1,985
    Likes Received:
    6,760
    Location:
    RI
    Looks like a terrific idea- just made a batch of your recipe to try out later today.

    I really like Montreal steak seasoning but I find it goes from too weak to way too strong almost instantly. It may be because it is so coarsely ground and I plan on running a batch of it through a spice grinder so it will spread more evenly.

    Brian

     
  15. Horkn

    Horkn

    Joined:
    Dec 17, 2014
    Messages:
    20,897
    Likes Received:
    113,369
    Location:
    SE Wisconsin
    I love a tiny bit of Cajun seasoning on my Mac and cheese. The store bought stuff. Haven't had Mac and cheese in a year or so, and our stock of it is in the shtf box along with powdered milk, and all the other non perishable stuff. I lived on that, hot dogs, and potatoes in college. Some good amounts of ramen too, but ramen is the only one of those things that I can't even stand the smell of as an adult.
     
  16. BDF

    BDF

    Joined:
    Jul 22, 2014
    Messages:
    1,985
    Likes Received:
    6,760
    Location:
    RI
    I tried this on a rack of ribs smoked at the same time with another rack was coated with a commercial rub. Hands down, your mix was much, much better! It leaves the ribs tasting like ribs but enhances them without adding any odd flavors. I found the commercial rub added a very dark, sort of salty flavor that was not pleasant- perhaps it was the abundance of paprika in the commercial rug.

    Thanks for passing this along! I have had the same strong, odd taste with both pork butt and brisket and so I will be using your seasonings going forward. There is a lot to be said for 'simple', the complex rubs have often brought on some odd flavors and after tastes that we just do not like.

    Brian

     
  17. TurboDiesel

    TurboDiesel

    Joined:
    Nov 22, 2013
    Messages:
    13,297
    Likes Received:
    77,006
    Location:
    Hollidaysburg Pa
    Thank you for the nice words, Sir.:handshake:

    Glad you liked it.:thumbs:

    When we got into bbq catering we tried many rub recipes. Most were downright lousy.
    Many recipes use chili powder (or cumin) or a lot of liquid smoke which is disgusting in bbq/sauce. A drop or 2 of LS is ok...but
     
    Last edited: Aug 4, 2020
  18. Brandon Scott

    Brandon Scott

    Joined:
    Oct 4, 2018
    Messages:
    2,769
    Likes Received:
    23,311
    Location:
    Formerly Rabbit Hash
    Tim Turbodiesel Mixon...
     
  19. mrfancyplants

    mrfancyplants

    Joined:
    Mar 21, 2019
    Messages:
    605
    Likes Received:
    3,587
    Location:
    Maryland
    If I’m doing a flank steak, I salt, pepper and dice up a ton of garlic and sprinkle/ rub it on. Then coat in olive oil and let it sit in the fridge over night. Grill it the over cherry Wood and be sure to cut it against the grain.
     
  20. Sandhillbilly

    Sandhillbilly

    Joined:
    Mar 8, 2019
    Messages:
    1,163
    Likes Received:
    7,951
    Location:
    North central Nebraska
    371C4801-A60D-46E7-8236-DE48218D901C.jpeg 3978B9CA-1E92-4F2D-8A31-CAFC55F576A4.jpeg
    not sure I’d call it my “go to” seasoning but I really like it and need to get another jar. Got it at Sam’s club. Never cared for Montreal seasoning either