Halloween Rub


 
B

Brandon A

TVWBB All-Star
I got bored and decided to prep my brisket flat tonight for tomarrows HH cook. I decided to kind of build a rub just for fun, I had a halloween theme in mind, dont know if it shows, but heres what I came up with.

this is a saltless rub, salt meat before rubbing I used Muray river flake salt.

1 C Light brown sugar
1 T Maple sugar

4 T Ancho (powder)
2 T Allepo (ground)
1 T New Mexico (ground)
1T Chipolte (powder)

1/3 cup granulated onion
1/3 cup granulated garlic
1 T Mexican oregino (ground)
1 T woosty powder
1 T Allspice (ground)
1 T Rosemary (powder)
1 T Cracked black pepper

I know that chipolte is usually left out of rubs, but I wanted to try it. The rub tasted pretty damn good to me, it starts verry sweet then you get the savory herbs, after that a little burn. Try it out and see what you think, any comments or suggestions are welcome.

Brandon
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
What did you think, post cook? </div></BLOCKQUOTE>

Kevin, just got started. The brisket sat in the mustard/frankenrub overnight and it smelled really good when I opened the container. I decided to go with apple exclusivly for smoke wood, thinking that the chipolte will be adding some smoke flavor, maybe if I use a light wood it wont get overpowering.

Steve, I'll have to let you know about the woosty powder, I've had it for awhile and have been shy to use it, it has a very powerful smell. The first whif I took nearly burnt my nosehairs LOL.

Ahhh, the aroma of apple smoke is starting to flow
wsmsmile8gm.gif


I'll update later tonight when the cooks done as to how the taste comes out, I'll probably start a diff thread in BBQ for photos of the brisky.

Brandon
 
Ok, Ok, I take it back. Dont try this one at home kiddies
icon_frown.gif
It took a couple of days for me to swallow my pride and accept the fact that my halloween rub sucked. I suspect it was the woosty powder that really made it weird, but then again maybe the rosemary or chipolte...I dunno.

When I finally got a taste of it I was not impressed so I sliced the whole damn works doused the slices with the foil liquid. Then it went directly into a 1 gal foodsaver bag, sucked and froze. Maybe it will taste better as leftovers
icon_rolleyes.gif
Better luck next time, the rub tasted really good pre cook, but I suspect Kevin knew what the outcome would be
icon_frown.gif



edit: now that I'm thinking about it, the ancho was pretty overpowering also...maybe I can redeem this rub in the future, I'll try for sure.

Brandon
 
1 T Mexican oregino (ground)
1 T woosty powder
1 T Allspice (ground)
1 T Rosemary (powder)
Hey Bud, these 4 are some srong A$$ spices/flavors. I see all Cap T's which I take as tablespoons, which is alot for these 4.
icon_eek.gif
While Mexican oregano is good, it packs a kick, and is very different than Italian oregano. 1 T of woosty powder, makes my nose burn. And then there's the Allspice, ouch again. Rosemary is not on my like list. I'd prob say just a real wierd combo with those 4 in those amounts, toataling over a 1/4 C. Strong stuff Bud. Live and learn, that's why we do this though.
icon_wink.gif
 
But it made perfect sense at the time Bry! Lol, I really like the mexican oregino, and allspice. The woosty powder was kind of an (I havent tried it yet) along with the rosemary...which I agree, not on my like list. I should change my sig line ....hahha I'm going to.

Brandon
 
Brandon, as I learn to make rubs...I take people who I trust and make a list of their ingredients with quantity and compare different folks recipes for rubs. You will find some similarities and then the oddball that works too. Take the flavors you like and make your version of the others. If you balance salts(if any), sugars, peppers and then spices...it should work out. By applying what you like to similar formulas you should come out with a good rub. Kruger and others have quite a background read what they do and then make it yours.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
But it made perfect sense at the time Bry! Lol, I really like the mexican oregino, and allspice. The woosty powder was kind of an (I havent tried it yet) along with the rosemary...which I agree, not on my like list. </div></BLOCKQUOTE>It doesn't matter what you like individually. What matters is whether the items work together. That is subjective too, of course, though probably less so than you might imagine.

The other issue, as Br notes, is relative quantities.

The 'problems' here, if I may use the terms, is the Worcestershire powder, allspice and rosemary.

I don't have much issue with the oregano. THe rosemary is misplaced. I love the stuff. It rarely works with chilies however. Thyme or sage or a combination would work, perhaps with a little marjoram, or you could go with the oregano only. Rosemary works better, imo, in rubs that are not chile-based, are not sweet, in small quantities, and that skew toward the herbal.

Allspice works with the other spices and aromatics (the chilies, garlic and onion) but it is too potent a spice for that quantity. 1/4-1/2 t would be my choice.

I like Worce powder very much. It is distinctive though, so should be played to or used in rubs with similar characteristics. It could work here if the herb(s) were cut back severely (it (Worce) is not really an herb- or chile-oriented flavor group but can work fine if the herb notes aren't at all primary and the chile is used for heat or bottom notes, not predominantly).

I'd suggest half the sugar. Personally, for beef, I'd cut it by 75% or a bit more.
 
You must log in or register to reply here.

 

Back
Top