Rub revision help

[J Graz]

Well This weekend I will be doing my first chuck roll, well part of it, a 10 lb piece. I was planning on using my usual beef rub that I found at a different site. The recipe is as follows:

3 tablespoon coarsely ground black pepper
2 teaspoons chili powder(I use Alton B's version)
1 tablespoon Sugar in the Raw
1 tablespoon onion powder
1 teaspoon cayenne powder
2 teaspoons mustard powder
2 teaspoons garlic powder

This was the rub I used for my few briskets that I did prior to the WSM. Its not that this rub is bad, I just think with some changes it can be better. For what it's worth I already changed the chili powder. Instead of store bought I now mix up Alton Browns's version. The original recipe also called for salt but I salt the meat ahead of time and rub. Thanks in advance for any help.
John

 

[Don Irish]

From what I've learned from others on this site:

Don't use store bought chili powder of any kind....use individual chilies, toasted and ground, if not that, ancho powder does wonders for rubs. I usually mix a variety. www.dagiftbasket.com is a good source. Skip the mustard powder, salt the meat first, wait 10 min or so, then add rub made without salt. Some herbs are helpful, such as thyme, cinn. works, cloves, espresso coffee adds depth. Do a search on K. Kruger and rubs and you will find a lot of very tasty advice....oh and brown sugar.

 

[George Curtis]

i don't use rubs much but i would change the table salt to kosher salt.

 

[J Graz]

Originally posted by george curtis:
i don't use rubs much but i would change the table salt to kosher salt.

I should have made that note. I do not add the salt to the rub. I salt the meat, let sit then rub the meat and I do use kosher.

 

[K Kruger]

I'd cut the mustard as it adds nothing but bulk. Consider upping the chili powder (or ground chile) to 2 tbls. Consider upping the onion (I'd use granulated) to 2 tbls, and the garlic (again, I'd use granulated) to 1 tbls.

Consider an addition of ground coriander (2 tsp), cumin (1 tsp), thyme (2 tsp), marjoram or sage (1/2 tsp), and green pepper (ground; 1 tsp).

 

[J Graz]

Originally posted by K Kruger:
I'd cut the mustard as it adds nothing but bulk. Consider upping the chili powder (or ground chile) to 2 tbls. Consider upping the onion (I'd use granulated) to 2 tbls, and the garlic (again, I'd use granulated) to 1 tbls.

Consider an addition of ground coriander (2 tsp), cumin (1 tsp), thyme (2 tsp), marjoram or sage (1/2 tsp), and green pepper (ground; 1 tsp).

Thanks for the suggestions. If I add Ground Chile(I have Ancho and Guajillo on hand)should I still use the chili powder?
Would you add all the herbs or just some of them. I have all on hand.
Thanks

 

[K Kruger]

Add 1 tbls of guajillo if the chili powder is of good quality. If it isn't, use 1 tbls ancho plus 1 tbls guajillo.

I would all all the spices I suggested and, for the herbs, the 2 tsp thyme and the 1/2 tsp marjoram.

 

[Larry Wolfe]

Originally posted by Don Irish:
From what I've learned from others on this site:

Don't use store bought chili powder of any kind

With all due respect, I would add 'In your opinion' to the beginning of this Don. I use a very basic store bought, off the shelf chili powder in my rubs with great success, both in my back yard, competitions and catering. Sure you can get different flavor profiles, heat levels etc., by mixing your own Chile powder, but there is absolutely nothing wrong with using a store bought chili powder and even doing so you can make a great rub.

Originally posted by Don Irish:
Skip the mustard powder,

Same thing here. Regardless of whether is holds up during a cook or not, it DOES add flavor once you mix rub (which I do) in with your pulled pork and beef or sliced brisket, etc., depending on what you're cooking and seasoning. Rubs are more than just for 'pre-seasoning' meats before cooking. So unless you want to go the route of making one rub to cook with (not containing mustard) and one to season with (containing mustard), then use the same rub for both and you will get the full benefit of all ingredients.


J, I too think granulated onion and garlic would be a better option versus powder, if you have it handy. Or even better for beef especially, go for minced garlic and dehydrated chopped onion. They both add ALOT of flavor to beef, especially if you add rub to the meat after it's pulled. They also add a bit of texture and 'flavor bursts' through the meat for a 'oohhh what's that, mmmmm' reaction when you bite into the meat!

 

[J Graz]

Well guys here is the finished product. It smells outstanding, and the taste is out of this world. this is definatly taking that original rub up a few notches. I'll let you guys know how it tastes after the cook.

3 T coarsely ground black pepper
2 t chili powder(I use Alton B's version)
1 T Sugar in the Raw
1 T granulated onion
1 t cayenne powder
1 T granulated garlic
1 T Guajillo powder
2 t coriander
1 t cumin
.5 t marjoram
2 t thyme
1 t green peppercorn ground

Thanks again guys

 

[J Graz]

J, I too think granulated onion and garlic would be a better option versus powder, if you have it handy. Or even better for beef especially, go for minced garlic and dehydrated chopped onion. They both add ALOT of flavor to beef, especially if you add rub to the meat after it's pulled. They also add a bit of texture and 'flavor bursts' through the meat for a 'oohhh what's that, mmmmm' reaction when you bite into the meat![/QUOTE]

When I pull I will be adding both the garlic and onion. I would have never thought of that. Thanks alot. I'll let you know how it goes.

 

[Don Irish]

Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish:
From what I've learned from others on this site:

Don't use store bought chili powder of any kind

With all due respect, I would add 'In your opinion' to the beginning of this Don. ! </div></BLOCKQUOTE>

Of course it is my opinion Larry.......does anyone on here ever say that what they offer is gospel???? I offered what I have learned to someone who asked a question...you are free to do the same.

In my experience store bought chili powders vary widely in quality and contents. I find much great consistency making my own mixes....but to each his/her own.

 

[Larry Wolfe]

Originally posted by Don Irish:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish:
From what I've learned from others on this site:

Don't use store bought chili powder of any kind

With all due respect, I would add 'In your opinion' to the beginning of this Don. ! </div></BLOCKQUOTE>

Of course it is my opinion Larry.......does anyone on here ever say that what they offer is gospel???? I offered what I have learned to someone who asked a question...you are free to do the same.

In my experience store bought chili powders vary widely in quality and contents. I find much great consistency making my own mixes....but to each his/her own. </div></BLOCKQUOTE>

Don, first let me apologize. I was not attacking you in anyway or degrading your post. If you took it as such, I am sincerely sorry. When words such as 'do not use' are used, it can be interpreted as the Gospel by someone who is asking the questions. 'Do not ever' kinda sounds like a warning.