brisquit rub....too much peppercorn?!?

Discussion in 'Sauces, Rubs & Marinades' started by beano, Jul 15, 2013.

  1. Hello all, I smoked my first brisquit this weekend and thought I absolutely nailed it to hear feedback that my rub I used - eat barbecue- had too many peppercorns in it. Anyone have a rub they recommend that's a little tamer Or something to add to the rub to calm it down a bit. Thanks
     
  2. First we need to hear what the recipe was before we can offer any real feedback.

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  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Compare it to this, and yes post the Recipe...JJ

    Bubba Beef Rub

    2T Turbinado Sugar

    2T Kosher Salt

    2T Black Peppercorns

    1T Coriander Seed

    1T Dill Seed

    1T Dry Minced Onion

    1T Dry Minced Garlic

    1tsp Allspice Berries

    1tsp Mustard Seed

    1tsp Dry Thyme Leaves

    3 Bay Leaves, crumbled

    1tsp Juniper Berries 

    Add Cayenne if heat is desired.

    All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant. The Garlic and Onion do not need to be toasted.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup.
     
    Last edited: Jul 15, 2013
  4. As always JJ[​IMG]

    Happy smoken.

    David
     
  5. I used the eat barbecue purposeful rub I got at Kansas city BBQ store.. The boys behind the counter recommended it. I liked it just lookin for a nice rub minus a lot of pepper....or find a new group of friends lol
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Rub I posted above, like anything you make, is adjustable. As is it too is fairly Pepper forward and I posted it for comparison. You can cut the Black Pepper to 1 Tablespoon or even start with 1 teaspoon an adjust from there. Or give this All Purpose Rub a try...JJ

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1tsp Thyme

    1tsp Oregano

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
     
    Last edited: Jul 15, 2013
  7. If it's a store bought rub, could you add a neutral (ish) ingredient - something that won't alter the flavour too much like, mild paprika? And / or a little more salt, sugar, or any other ingredient that's part of the recipe. 
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    There is no issue with bulking up as long as you have the nose to determine what's in it. If you look at the Mild Rub above, it is pretty basic and adding any one or more ingredients, Paprika, Garlic, Onion, all easily recognizable, would reduce the intensity of other things. But the ingredient with small amounts would be lost, like the Allspice. It is never really a good idea to add Salt as most commercial rubs use Salt to bulk up their rubs anyway. It's Cheap! Tony Chachere's is a great example of this. Holy Smokes, the salt level is so high that it is barely edible beyond the lightest sprinkle. The Salt Free version is not bad but has Potassium Chloride as the salt. Some folks taste Potassium as too metallic. The only Store bought rub that I keep around is McCormick's Montreal Steak Seasoning and that is just for an emergency in the event I run out of the Bubba Beef Rub listed above. There are many rub recipes here and plenty of talented folks that would be more than happy to help any member develop a rub they will enjoy way more than store bought Salt Licks...JJ
     
  9. Thank you for your help! I'm going to experiment with the above recipie...I'll report back when my life slows down and gives me a day to smoke
     

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