Anybody have a good rub for ribs or a brisket?

Question

I like mine, but I'm always looking to improve my BBQ.

Answer 1

I've used this rub on ribs, and it's good on them, too.

Texas Oven-Roasted Beef Brisket

2 Tbsp chili powder
2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1½ cups beef stock

Preheat the oven to 350ºF. Trim brisket of majority of excess fat. Do not remove all fat (yet).
Make a dry rub by combining first 8 ingredients. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300ºF, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carving.

Now trim the fat off, and slice meat thinly across the grain. Top with strained juices from the pan.

Answer 2

I own a hot shop (or fiery food retailer) and we have 3 or 4 really good ones. There's the Bourbon Molasses Coffee Rub made by Chile Pepper Republic. It has a nice Smoky Bourbon Flavor. Then there's the Mary's Sassy Pepper Blend and the Mary's Cherry Rub, which makes a great Cherry Glaze. If you want a Texas style brisket, there's Matt's Rub from Big Daddy Jake's. It's kinda smoky, with Peppers and Spice.
We carry all 4 of these, though I think the Boubon one is not on our website yet. But if it's not, you could ask us about it.
Good Luck!

Answer 3

Coca-Cola Marinated Beef Brisket
2 cans Coca-Cola Classic
2 beef bouillon cubes dissolved in 4 oz. water
4 cloves garlic minced
1 tbsp. Worcestershire sauce
2 tbsp. lime or lemon juice
12 oz. Cattlemen's Authentic Smoke House bbq sauce
Lawry's seasoned salt
Fresh ground pepper


1 10-12 lb. brisket

Combine all ingredients. Marinade brisket for 2 days. Early in the morning of the day you are going to cook, remove brisket from marinade and let sit at room temperature while you get fire ready. Pour remaining marinade into sauce pan and boil for at least 10 minutes, cool and put in sealable bottle.

Place brisket in smoker, fat side up, and cook for about 12-14 hours at 275-325 degrees F. I usually start about 7:00 or 8:00 in the morning and take the meat off the smoker about 10:00 or 11:00 that night. Baste during cooking with marinade (remember it has to be boiled first).

Remove brisket from smoker and wrap in heavy duty foil. Wrap it a second time. Place brisket in foil in smoker, or in the oven and let cook overnight at 150-160 degrees F. About 1:00 or 2:00 the next afternoon, you got the best tasting, juiciest and most tender brisket you have ever had.

Answer 4

go to www.recipezaar.com and they literally have tons of rib rub recipes. go there, the site is free and they also have ratings and pics too. enjoy the site.

Answer 5

Chili powder,
garlic powder,
salt,
pepper,
brown sugar..

Answer 6

"Strawberry's Grand Champion,Shake-on bbq seasoning YYYUUUMMM!!!