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Rub: Big Bad Beef Rub
Nb persons: 0
Yield: 1/2 cup
Preparation time:
Total time:
Source:
| 3 tablespoon | coarsely ground black pepper |
| 2 tablespoons | salt |
| 1 tablespoon | granulated white sugar |
| 1 tablespoon | onion powder |
| 2 teaspoons | mustard powder |
| 2 teaspoons | garlic powder |
| 2 teaspoons | chili or ancho powder |
| 1 teaspoon | chipotle or cayenne powder |
About the black pepper. Lately I've been grinding my black pepper and then sifting it. I use the coarse stuff, and put the fine stuff in a pepper shaker.
About the chile powders. I'm looking for complexity with two different flavors and two different levels of heat. Most American chili powders and ancho powders do not have a lot of heat, but good flavor. In fact, ancho is usually in a lot of American chili powders. Go with ancho if you can find it. It has a nice raisiny character. With chipotle or cayenne I'm after a kiss of heat. Chipotle has better flavor though.
Do this
1) Mix the ingredients together in a bowl.
2) Lightly oil the meat with vegetable oil. Many of the flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Spread the rub generously on beef brisket, not so thick on other, thinner cuts. You can apply it just before cooking, no need to let it marinate overnight. Fact is, like marinades, only the salt in rubs penetrates deep into the meat. The rest can't get far past the surface.
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