Post by jimiowa on Aug 30, 2011 10:18:47 GMT -5
Sometime Back we were discussing smoking rubs and I said I would get Jo's recipe. Well I forgot, till someone asked at work today? So here it is in Jo's own words.
I take issue with one statement, I think this would get you in the running in a barbeque Competetion.
I cheat a little – I start with Cookie’s Flavor Enhancer and doctor it up.
Basically, this is what I use, with approximate measurements:
1 C Cookies Flavor Enhancer
½ C brown sugar
2 T paprika
1 T ground cumin
2 T chili powder
1 T chipotle chili powder
2 t garlic powder
2 t onion powder
1 T dry mustard
2 T dried oregano
1 T ground cinnamon
½ t ground cloves
If you like it with a little more kick, add 1 or 2 additional teaspoons fresh ground black pepper (there is already some in the Flavor Enhancer) and/or ½ t cayenne pepper.
If I don’t have some of these ingredients, I just fake it with whatever I do have.
If you like it more salty, you can use Lawry’s seasoned salt instead of the Flavor Enhancer – but I don’t like it that salty. And if you use Lawry’s, you will want to add a couple of teaspoons of ground black pepper – fresh ground or pre-ground coarse is best.
If you like it sweeter, you can add more brown sugar.
I use basically the same rub on all meats – ribs, pork roast for pulled pork, pork tenderloin, beef brisket or other large beef roast, turkey, or salmon.
You can put the meat straight in the smoker as soon as you have thoroughly rubbed the rub into the meat, but it’s better if it can sit in the ‘fridge with the rub on it for a couple of hours before you actually put it in the smoker
.
It takes so long to get a large pork roast for pulled pork, or a beef brisket/roast smoked to the point that it is really tender that I often run out of daytime to get it done. (It can take 8 to 10 hours or more depending on size of the meat and weather conditions.) In which case, I pull the meat from the smoker after 6 to 8 hours, put it in my biggest crock pot and set it on low for several hours, or wrap it in aluminum foil and put it in a low oven (275-300°) for at least a couple of hours. At that point, it’s wonderfully tender, retains all the BBQ/smoked flavor and stays really, really moist. Of course, this won’t win you any BBQ competitions, but it makes really delicious meat.
(The quantity above will do quite a bit of meat – but I generally fill the smoker when I run it, so I use a lot. Unused rub can be put in a zip loc bag and stored in the freezer. If you do fill the smoker and aren’t going to feed a whole family reunion or something, it freezes well. I usually wrap it in plastic wrap, then slip it into a zip loc bag to freeze it. To reheat, make sure it is thawed in the ‘fridge for a day, then remove it from the plastic/bag and either put it in a crock pot on high for a couple of hours or low for several hours -- or wrap it in aluminum foil, set it on a cookie sheet and put it in the oven @ about 300° or so for at least an hour.)
I take issue with one statement, I think this would get you in the running in a barbeque Competetion.
I cheat a little – I start with Cookie’s Flavor Enhancer and doctor it up.
Basically, this is what I use, with approximate measurements:
1 C Cookies Flavor Enhancer
½ C brown sugar
2 T paprika
1 T ground cumin
2 T chili powder
1 T chipotle chili powder
2 t garlic powder
2 t onion powder
1 T dry mustard
2 T dried oregano
1 T ground cinnamon
½ t ground cloves
If you like it with a little more kick, add 1 or 2 additional teaspoons fresh ground black pepper (there is already some in the Flavor Enhancer) and/or ½ t cayenne pepper.
If I don’t have some of these ingredients, I just fake it with whatever I do have.
If you like it more salty, you can use Lawry’s seasoned salt instead of the Flavor Enhancer – but I don’t like it that salty. And if you use Lawry’s, you will want to add a couple of teaspoons of ground black pepper – fresh ground or pre-ground coarse is best.
If you like it sweeter, you can add more brown sugar.
I use basically the same rub on all meats – ribs, pork roast for pulled pork, pork tenderloin, beef brisket or other large beef roast, turkey, or salmon.
You can put the meat straight in the smoker as soon as you have thoroughly rubbed the rub into the meat, but it’s better if it can sit in the ‘fridge with the rub on it for a couple of hours before you actually put it in the smoker
.
It takes so long to get a large pork roast for pulled pork, or a beef brisket/roast smoked to the point that it is really tender that I often run out of daytime to get it done. (It can take 8 to 10 hours or more depending on size of the meat and weather conditions.) In which case, I pull the meat from the smoker after 6 to 8 hours, put it in my biggest crock pot and set it on low for several hours, or wrap it in aluminum foil and put it in a low oven (275-300°) for at least a couple of hours. At that point, it’s wonderfully tender, retains all the BBQ/smoked flavor and stays really, really moist. Of course, this won’t win you any BBQ competitions, but it makes really delicious meat.
(The quantity above will do quite a bit of meat – but I generally fill the smoker when I run it, so I use a lot. Unused rub can be put in a zip loc bag and stored in the freezer. If you do fill the smoker and aren’t going to feed a whole family reunion or something, it freezes well. I usually wrap it in plastic wrap, then slip it into a zip loc bag to freeze it. To reheat, make sure it is thawed in the ‘fridge for a day, then remove it from the plastic/bag and either put it in a crock pot on high for a couple of hours or low for several hours -- or wrap it in aluminum foil, set it on a cookie sheet and put it in the oven @ about 300° or so for at least an hour.)