Discussion in 'The Smokehouse' started by metalcuttr, Feb 6, 2020.
That's why I make my own too.
I’m sorta in the same spot. Overly peppery.
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.
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.
Never thought of that...Great idea!!
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 !
I’ve not done beef ribs in forever. Actually I cannot recall the last time having beef ribs.
Ive done em a few times but prefer baby back port ribs over beef.
This reminds me, I'm out of Creole seasoning.
...and i need to ship a box to MI today...
Do you slow cook them on your bbq? The beef ones.
Nice! Which one went?
Braised short ribs! Mmmm!
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.
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.
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.
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.
Thank you for the nice words, Sir.
Glad you liked it.
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
Tim Turbodiesel Mixon...
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.