Best Bbq Brisket Rub in 2023
Oakridge BBQ Signature Edition Black OPS Brisket Rub - 1 lb
Killer Hogs The BBQ Rub 16 Oz by Volume
- The BBQ Rub brings out the best in everything you cook.
- The BBQ Rub is balanced with a special blend of sugar, salt, heat and other spices.
- This rub allows you to turn out BBQ like a professional pitmaster.
- The Killer Hogs Championship BBQ Team spent years perfecting their BBQ dry rub and now you get a chance to experience the flavor.
- Killer Hogs The BBQ Rub brings out the natural flavors in meat and builds a beautiful, mahogany bark on pork, beef, and poultry.
Twist'd Q - Texas Bold Brisket Rub - American Royal - Lucky Dawgs
- American Royal Winner
- Competition Rub
John Henry's Texas Brisket Rub 11 0z.
- Go Texan Product
- No Anti-Caking
- Salt Base Rub
Traeger Grills SPC169 Beef Seasoning and BBQ Rub
- Great Tasting Cooking Seasoning: featuring sweet molasses and brown sugar flavors with a slight kick of chili pepper
- Compatible Meat/Proteins: the perfect bbq rub to complement your beef cut of choice
- Kosher and Gluten & GMO Free
- Easy Storage: Each rub comes in a stackable aluminum tin container
- Made in USA
Oakridge BBQ Signature Edition Black OPS Brisket Rub - 6 oz
Oakridge BBQ Signature Edition Black OPS Brisket Rub - 1.75 lb
Dalmatian BBQ Rub, A coarse salt and pepper dry rub for smoking briskets, shoulders, ribs, and more. (10 ounce)
- Dalmatian BBQ Rub, Coarse Blend, 10 oz
- A rub made of premium coarse ground salt and pepper that brings out the best flavors in meats. The coarse grind magnifies the spice flavors.
- Produces an excellent bark on smoked meats such as brisket, pork shoulders, ribs, and chicken
- The original BBQ rub blend that is still used by many of the best BBQ restaurants
- Equally great on grilled meats such as steaks, burgers, and fish. It can also be used on anything that tastes better with salt and pepper such as baked potatoes, fries, vegetables, etc.
Bad Byron's Butt Rub Barbeque Seasoning BBQ Rubs (26 Oz)
- Used by championship barbequers, professional chefs, and backyard cooks everywhere
- Balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno)
- Outdoor flavor at it's finest
- A great all-purpose seasoning
- Please note: manufacturer packaging does not come with a safety seal
Slap Yo Daddy BBQ Rub - Championship BBQ Seasoning for Beef, Brisket, and Steak - No MSG, Gluten Free Barbecue Rub - Beef Moola, 26 Oz
- AWARD WINNING SPICES: Made by Grand Champion Pitmaster Harry Soo, Slap Yo Daddy BBQ Rubs bring championship flavor to your barbecue, perfect for mouthwatering beef brisket, juicy steak, and more!
- DELICIOUSLY BALANCED FLAVOR: Moola Beef seasoning gives your BBQ a earthy profile with a touch of heat to enhance the natural, succulent, delicious flavor of your smoking and grilling.
- VERSATILE CHAMPIONSHIP SEASONING: The scrumptious flavor of Moola Beef BBQ rub excels beyond smoked meat, elevating vegetables, tofu, potatoes, and even eggs or popcorn to a bold level!
- GLUTEN AND MSG FREE: Unlike other BBQ rubs and spices, Slap Yo Daddy is gluten free and contains no MSG, keeping your go-to brisket rub or hamburgers safe and delicious for everyone!
- ARTISANAL SMALL BATCH: Slap Yo Daddy rubs are Made in the USA and crafted by hand, following the original championship recipe developed by award winning Pitmaster Harry Soo.
How to Make a Quick and Easy BBQ Rub
Make an all-purpose barbecue rub with chiles, sugar, salt, and basic pantry seasonings. Keep a jarful handy for ribs, roasts, steaks, salmon, poultry, or popcorn. You may even like it on your corn flakes.
Barbecue rub is a pantry staple in my house. My rub jar sits on the shelf between my molasses and my olive oil. We use it on everything, from spareribs to Thanksgiving turkey.
You can make your own without too much work. Like all my recipes, there's a lot of room to make the flavor your very own.
Jar, Medium-Sized with a Lid
Step One: The Jar.
Measure your jar. Divide the volume by five. Round down a bit. This will be "one part". My jar holds three cups, so one part to me is half a cup.
Step Two: The Chiles.
Grab a handful of chiles. I use about a six to ten, depending on size and type. I like anchos for a rich, dark flavor and Thai for heat. But use what you like. Use what you got. Only you know how hot you like it. The recipe will take some experimentation before you make a rub you love.
Remove the stems and buzz the chiles in your food processor for thirty seconds or so. Exclude the seeds if you're sensitive to heat.
Step Three: The Sugar.
White sugar doesn't have much flavor beyond simple sweetness. Brown sugar contains molasses, making the rub sticky and clumpy. I like Turbinado sugar because of the complex flavor and its dry, grainy texture. The abrasiveness of Turbinado with help further break down the chilies.
Add two parts sugar to the food processor and spin for another half minute.
Step Four: The Salt.
Use a good sea-salt or Kosher salt. Don't waste a gourmet $20 a pound salt in this. A coarse salt will help grind up the chiles.
Add one part salt and spin some more.
Step Five: The Seasonings.
Raid the pantry. This is an opportunity to add layers of flavor and mystery. I always use garlic and onion powder. I also like cumin, curry, dry mustard, ginger and ground peppercorns of all colors. Feel free to be funky. Add a bunch of stuff together until you've reached one part. Try dried herbs, anise, coriander, celery seed, or grains of paradise.
Add one part seasonings to the food processor and spin until fine.
Step Six: The Stupidity.
Remove the lid of the food processor and take a deep whiff if:
Step Seven: The Taste.
Dip a finger (or a spoon if you're the health inspector) and have a taste. It should grab you by the boo-boo. It should be hot, but you'll get elements of sweet, salty and savory following the initial spice. Decide if it has a balance you like. Add more sugar, salt, or seasonings if you wish.
If you want more spice, add paprika or cayenne pepper. If you add another whole chile at this point, it won't break down well in the food processor.
Again, it will take some practice before you get your rub just the way you like it. But trust me, you really don't want it too salty. Also, I have a bad habit of making it hot enough for me but too spicy for the rest of the family.
Step Eight: The Reward.
Funnel it into your jar. Punch some holes in the lid. Shake this stuff on everything. Rub it in.
Of course this is good on ribs or a roast, but we use this on everything but breakfast cereal in my house. The salt draws protein the the surface to aid browning. The sugar caramelizes to make a lovely crust. The spice and seasonings make a complex compliment to the meat.
Keep a full jar in your pantry and stay tuned for recipes featuring my barbecue rub.