I want to get this one out there: Beef Rub #4.
So, this post is going to be short.
It is amazing on hamburgers, and even better on Smoked Beef Brisket.
Why #4? it was my fourth try at making a great beef rub. And I kept going, all the way to #9, until I realized they were progressively getting worse. I don’t mean bad like you wish you never put it in your mouth; it was still tasty, but it was the rub that was tasty. I had somehow gotten away from the beefy flavor of the meat, which is one of the cardinal sins of cooking beef.
Beef Rub #4 was, and is, awesome for beefy flavor, and still add that something special that can only come from a rub.
Go ahead and try it.
Oh, one warning. The following recipe makes a lot. and I mean a LOT. Scale it down if you are not going to make a full packer Smoked Beef Brisket.
- 3 Tablespoons Salt
- 2 Tablespoons Black pepper
- 1 Tablespoon Sugar (granulated)
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Paprika
- 2 Tablespoons Chili powder
- 1 Tablespoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chipotle powder
- Put all ingredients into a ziplock bag and mix well.