BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: Mando on May 27, 2005, 09:27:10 PM

Title: RUB
Post by: Mando on May 27, 2005, 09:27:10 PM
I am going to smoke a 5 lb.beef brisket and some spare ribs on Sunday. Can anyone out in smoke land tell me an excellent rub and sauce to use. I want to make my own. i have also use buut rub in the past, want something different. Thanks in advance
Title: Re: RUB
Post by: Mando on May 27, 2005, 09:29:08 PM
Also, I am going to smoke them both at the same time. What wood is good for both. I think hickory
Title: Re: RUB
Post by: Oldman on May 28, 2005, 12:19:37 AM
check these out...maybe they can help:

http://susan.rminor.com/forums/showthread.php?t=91

http://susan.rminor.com/forums/showthread.php?t=90

This one might be your best bet... I don't know:
http://susan.rminor.com/forums/showthread.php?t=92

One more from the same author from above:
http://susan.rminor.com/forums/showthread.php?t=93

Good Luck!


Olds
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Title: Re: RUB
Post by: Habanero Smoker on May 28, 2005, 01:28:56 AM
I have tried a few rubs on brisket, but I am now partial to a plain salt and pepper rub.

2 parts Kosher Salt
2 parts Freshly course ground pepper
1 part granulated garlic

Simple but you get good results.
Title: Re: RUB
Post by: MallardWacker on May 28, 2005, 08:06:51 PM
Mando,

I'm with Hab on this, when it comes to brisket I use an Italian type salt and peppper seasoning.  My favorite is Cavender's, of course at your freindly Walley-everyone pay them 25% of you income-World.

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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: RUB
Post by: JJC on May 30, 2005, 06:58:50 AM
Can't give you any better advice on rubs that you've already been given, but I would agree with your choce of hickory for both meats.

John
Newton MA