Nasty or Nice.... last minute rub


 
Brett Fields

Brett Fields

TVWBB Fan
I get off work at 11 tonight and I have to go home and prep 3 racks of BB. The problem is that I ran outta my regular mix. Since it will be the middle of the night and any hope for sleep revolves around speed, I was thinking:

3-4 T Montreal Steak seasoning
1 T Brown sugar
1 t dried Lemon peal
Maybe a little Paprika

just to get me thru tomorrow. any thoughts? Will it be a BB gross-out?

Brett.
 
Actually, that sounds pretty good.

I have tried the steak seasoning from Costco (Kirklands I believe) on ribs mixed with some other spices like garlic, onion, paprika, and black pepper. They turned out pretty good.
 
End Results

...so I got the bright idea of putting the mix (without Paprika) into a coffee grinder due to my brown sugar being a bit tough & lumpy. I also figured that since the Montreal Steak seasoning was so course, it wouldn't be an issue. WRONG. I totally over-did it and ended up with a fine grey dust. Having no other plan, I tossed it into my rub shaker bottle (where there was still about 2 T of my old rub) and added 2 T of Paprika to get some colour back. I was only marginally successful there. I ended up with just enough rub for the 3 racks of BB. I then stacked the three, tossed them into a FoodSaver bag, sealed it, into the fridge, then off to bed.

This morning I got up and started up the WSM (18") and had the ribs in by 8 o'clock. They got three hours open, then 45 minutes foiled, then another layer of foil and into the cooler for a 2 hour ride up north. At my friends house, they went into his oven at 275, (yeah Rondo, I know...I swore I'd never finish BBQ in an oven) while the RSC went onto his OTG.

Lessons Learned
1. Don't over grind spice rubs. It was pretty scary to see.
2. Montreal Steak Seasoning is fairly salty. I can definitely see it for steak, but for pork, it really needed more sugar and maybe something aromatic to tone down the salt.
3. The dried lemon peal did nothing in the amount that I used.
4. If you like to Q and you're out of your favourite rub, get off your fat a** and make up a fresh batch!

In the end, the ribs were tender, mostly juicy and had flavour. I got alot of compliments which I accepted graciously. Amongst us here, I'll confess the flavour was only so-so, and I doctored up with a little sauce. I usually don't. All in all, a very educational day for me and I'm better off for it.

Thankyou all for your input.

Brett
 
Brett,it seems like your cook turned out successful. And like I've said many times,you can always eat your mistakes! Keep up the good work.
 
Thats ok. I did the same thing with my brown sugar also. "hey, I'm pretty smart! I'll just grind it up in the mill! Sure, great idea".
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I had seen somewhere a method for reconstituting brown sugar. I need to find that because I have about a pound and a half that dried out some.
 
Originally posted by Scott Dace:


I had seen somewhere a method for reconstituting brown sugar. I need to find that because I have about a pound and a half that dried out some.

Something like one of these?

Tim
Click to expand...
 
I don't like using Montreal as a rub because it's too coarse and a bit too salty as well.

I used a mini Cuisinart to grind Montreal seasoning for steak and it worked out pretty well. I wasn't too fine and it eliminated the larger pebbles.

thanks for sharing!
 
In the past, I've used the food processor without a problem. That's why I thought the coffee grinder would be OK. I guess the confined space in the grinder was just too intense.

I wish you guys could've seen the the grey Montreal Dust. It looked like cement.

Brett
 
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