- 2/3 cup dark brown sugar, packed
- 1/3 cup dark-roasted coffee grounds, finely ground
- 5 tablespoons salt
- 3 tablespoons granulated dry garlic
- 2 tablespoons paprika
- 1 tablespoon dried oregano leaves
- One 5-ounce bottle Tabasco® brand chipotle pepper sauce
Combine dark brown sugar, ground coffee, salt, garlic, paprika, and oregano in medium bowl. Add Tabasco chipotle sauce; stir until well mixed.
Use as rub on steaks, roasts, and ribs. Refrigerate 20 minutes to marinate before grilling.
- 2 dried Chipotle peppers (use 3 to heat it up a little)
- 3 tablespoons (45 mL) black pepper
- 2 tablespoons (30 mL) dried oregano
- 1 tablespoon (15 mL) dried cilantro leaves
- 1 bay leaf
- 1 teaspoon (5 mL) cumin
- 1 teaspoon (5 mL) onion powder
- 1 teaspoon (5 mL) ground dry orange peel
Combine all ingredients in a spice mill or blender and grind until even and fine. Store in an airtight jar. Will store for about 6 months in a cool, dry place. Use this rub on any cut of beef or pork ribs.
Apply rub evenly over ribs. The general rule is what sticks is the perfect amount.
Smoked Meat for Beginners
If you&rsquove never smoked meat before, it requires a little bit (not too much!) of TLC when it comes to giving it a consistently high level of moisture.
The Smoked beef ribs need a nice steam bath so they can remain tender and juicy as the smoke continues to seep into the meat. The way to do that is just to check that the steam pot in the smoker has plenty of water and refill it when necessary.
One component of smoked beef ribs that you don&rsquot want to forget is the rub. The smoked flavor is nice, but it&rsquos your rub spices that give your ribs the nice outer texture and savory scrumptiousness.
It&rsquos always best to have a good rub on hand and ready to use. This bold and tasty Texas-style rub is easy to make and it keeps for a year in the right conditions.
All you need is an airtight container and a dark place such as a pantry or a kitchen cabinet. Nothing fancy. Make a lot of rub in advance since it keeps for so long. It keeps the cost down when you can buy the rub ingredients in bulk.
Texas Style Dry BBQ Rub
Sometimes I think I should have been raised in Texas, because I have a strong love for their style of barbecue. I love my barbecue to be sweet with a little heat.
Which is exactly what Texas Style dry rub mixes and sauces do best! If you’re not doing your BBQ this way you’re missing out!
I often find myself watching BBQ Pit-masters, and get OBSESSED with barbecuing the way they do it. Low and slow, experimenting with different wood chips, perfecting a bbq rub, etc.
Unfortunately, living in an apartment makes my smoker dreams just that. I’ll always try to sneak in some smoker chips in the grill when I can.
Then I created this this Texas-style dry rub, and it compliments grilled and smoked meats perfectly! It’s definitely my go to BBQ rub – I highly recommend it for smoked pulled chicken.
This is very similar to the dry rub I used in my Rib Recipe (See Texas Style Ribs, Habanero Apricot Ribs or my latest Slow Grilled Baby Back Ribs). I’ve made a couple additions of onion powder and a little cayenne to add some heat to this bbq rub. It has a familiar “barbecue” smell to the rub coming form the brown sugar and chili powder.
When you taste it it has a sweet start and finishes with some heat on the tongue that really gives anything you throw on the grill amazing flavor!
If you’ve never used a dry rub before, you’re not actually “rubbing” the spice into your meat. Rather, you’ll want to make sure you just have a generous coating of the rub all over the meat. Patting the rub into the meat at most.
I definitely recommend saving any larger spice containers that you have from the store, or you can always buy new spice containers. It definitely helps keeping wasting any of this delicious rub to a minimum!
It takes a little extra time but I’ll break down the clumps with a fork as I’m mixing the spice together. Also, if you’re having trouble breaking it down, try using a food processor and pulse for a few seconds.
Rub the ribs with the Southern Rib Rub, wrap them in plastic wrap, and let them sit for at least one hour. Build a charcoal fire in the grill or a pecan wood fire in the smoker.
To make the sauce, saute the jalapeños, onions, and garlic in the oil in a skillet until soft. Place the mixture in a blender and puree until smooth. Add the remaining ingredients, except the ribs, and bring to a boil. Reduce the heat and simmer until the sauce has thickened.
Place soaked wood chips on the charcoal, and place the rips on the grill away from the coals. Cook the ribs indirectly, covered, for about 45 minutes turning several time. Baste the ribs with the sauce and continue to cook indirectly for additional 30 minutes, being careful that they do not burn.
- 1kg beef sirloin pieces
- 27g Bart's Smokey Chipotle Rub
- 2tbsp honey
- 3tbsp olive oil
- 2 large shallots, chopped
- 2 garlic cloves, crushed
- 2tsp ground coriander
- 2tsp ground cumin
- 1 to 2tsp chipotle chilli paste
- 400g carton passata
- 150ml red wine
- 1 tbsp red wine vinegar
- ½ltr beef stock
- 1 sp sugar
- 2tsp dried oregano
- juice of 1 orange
- To serve
- sliced red onion
- chopped avocado
- chopped tomato
Combine the chipotle rub and honey into a paste. Place all over the beef and spread evenly. Clingfilm the dish and leave to marinate for at least 2 hours in the fridge.
Heat the oven to 160°C. Heat 1 tablespoon of oil in a flameproof casserole and brown the beef in batches, making sure not to overcrowd the a pan. Then remove and set aside. Add the remaining oil and fry the chopped shallots, crushed garlic, coriander, cumin and chipotle paste, until aromatic and the shallots and garlic are translucent.
Add the wine into the pan and cook out until it is half the volume. Add the beef back to the casserole with the passata, vinegar, stock, sugar, oregano and orange juice. Bring to the boil, then simmer and cover. Cook on low for a minimum of 2 hours.
Remove the meat and reduce the sauce until thick and syrupy. Carve the meat and put it on a platter or back in the casserole. Garnish with the onion, avocado and tomato.
The Best Texas Brisket Rub
For those who love grilling, smoking, and the flavor of the outdoors, there is never a bad time for a Texas-sized hunk of meat packed with savory spices. A delectable, carefree meat for summer hosting, while also warm and hearty for crisp autumn or winter afternoons.
Try it hot and falling off the bone with a side dish of potatoes, or sliced cold between bread and drizzled with sauce for enviable leftovers. It’s simple enough for even novice cooks to fire up, but with robust results that’ll bring herb-lovers to tears. We have already covered the Texas style BBQ in our Tastes of USA BBQ series, make sure to check it out here!
Here, I’ll include several brisket recipes for eye-popping meat dry rub recipes , suitable for all proteins from steak, chicken, seafood, to even the mighty Texas Smoked Brisket. If you’ve ever stared at a freezer full of tasty meats with plenty of ambition but not enough know-how, this article is for you. And if you’re a grill connoisseur with thawed steaks and an appetite big as I’ll get out, keep reading!
To begin, pick the recipe that best suits your taste, because any beef recipe isn't complete without a rub:
Recipe 1: Texas-Style Brisket Rub
- 1/2 cup paprika
- 1/4 cup Kosher salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup cumin
- 1/4 cup chili powder
- 1/4 cup fresh cracked black pepper
- 2 Tbsp cayenne pepper
Recipe 2: Traditional Texas Brisket Rub
- 2 Tbsp freshly ground black pepper
- 1 Tbsp kosher salt or sea salt
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp oregano
- 1 tsp sugar
Chuck Wagon Texas Brisket Rub
- 1 tablespoon coarse salt (kosher or sea)
- 1 tablespoon chili powder
- 2 teaspoons sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
I know, I know. We’ve got a Texas/cowboy sort of theme going. But that’s a good thing. I can already smell the campfires, the pungent spices, and the tough taste of roughin’ it.
Now it’s just a matter of finishing the three simple steps:
STEP 1: Prepare The Ingredients for the Texas Brisket Recipe
Firstly, you’re going to pick your brisket. Emphasis on PICK. This is no meandering through the meat aisles poking ribs and counting calories. You want to ensure the biggest, best, and tastiest brisket ever.
- Quality Check. The three options for good meat is Prime, Choice, and Select. Prime is the highest grade, a mixture of perfect marbling and tenderness however, it can be rather pricey. Select has the least marbling, is less moist, and tends to be cheaper. Choice is probably the perfect balance between budget and palate. If possible, opt for either Prime or Choice for the best brisket, unless you’re going gourmet and happen to find Certified Angus Beef (CAB) briskets.
- Weight. It’s good to remember that, depending on the fat to meat ratio, the brisket will shrink some during cooking. Try to opt for beef briskets that are well marbled, so the flavor and juices from the melting fat absorbs evenly.
- The Perfect Cut. While price and convenience play a part, nothing can rival the taste of a solid brisket, cooked whole and untrimmed (or “packer cut”). You won’t have to hassle with uneven chops, and the raw fat will keep the meat moist. Just make sure the overall brisket has consistent thickness, else thinner ends will get crisped while thicker parts are still in the red.
You can also find more information on cooking brisket in our “How to Smoke a Brisket” article!
STEP 2: Cooking The Beef Brisket
There are a several options for cooking that heavenly slab of meat. First, thaw your brisket (if you haven’t already.) Next, choose your dry rub ingredients from the selection above – Texas-Style, Traditional, or Chuck Wagon. Mix the ingredients together in a plastic container or a medium bowl (each recipe is suitable for a brisket between 5-10 lbs.) Scatter the mixture over the meat, using a spatula to pack into the meat. Cooking time may vary.
Finally, choose your cooking method:
- Indoor – Oven. While not ideal for rugged meats, it comes in handy for those rainy days you didn’t bank on, when you’ve got your meat thawed and in danger of spoiling. Begin with a 350 degree oven, and cook time until your meat is savory and brown.
- Indoor – Slow Cooker . Cook on low all day, or high for six hours. Again, it won’t catch the smoky outdoor flavors, but the simmering will make for delectable and moist meat. Also, you may have to trim down your beef if you invested in a whole cut!
- Outdoor – Grill. Now this is what Texas Brisket is all about simply flip onto a prepared grill, and cook to an internal temperature of 165. Tender, smoky, flavorful goodness!
- Outdoor – Smoking. A time-consuming but tasty option that holds its own among the competition. It’s basically grilling, only you add a handful of wet wood chips to the seething coals, creating more smoke to smoke brisket keep the temperature about 225 degrees until the meat reaches 165 degrees, the slower process giving more time for flavors to absorb. Texas -style smoked brisket is the best.
STEP 3: Finishing Strong
The star of the show is completed safely wrap your brisket in foil, and stow away in a 150 degree oven or roaster until ready to serve.
Meanwhile, it’s time to round out the meal with sides dishes. In the realm of briskets, nothing is impossible go for an Oriental flavor with cabbage and egg rolls, breakfast with biscuits and eggs, or high-class with mashed potatoes drizzled in gizzard gravy.
Here are a few of the more traditional options:
- Potatoes. When it comes to anything Texas, meat and potatoes are the kings of the palate. Whether French fried, oven fried, mashed, hashbrown, or au gratin, adding a starch brings your meal to a whole new level of satisfaction. Not sure where to start? I’ve got you covered. You can start with something real easy, like baking potatoes on the grill. Don't forget to serve bbq sauce .
- Veggies. Just about any form or variation will do. Corn on the cob, coleslaw, and baked beans are among the most popular with brisket. However, don’t let that keep you from considering sweet potatoes, peas, broccoli, carrots, green beans, or a sweet ‘n simple salad. Check out our “Vegetables on the grill” article for more ideas!
- Bread. This concludes the sacred trio of southern sides – starch, veggies, and bread. This can be in the form of golden cornbread, bread sticks, biscuits, or fluffy dinner rolls.
- Dessert. Round out an impressive course with something light, like pudding, ice cream, or mousse. Cake, brownies and cookies will do well if you skip the bread during the meal.
As you can see, a Texas-style brisket banquet can be as simple as tossing meat in the oven, cracking open a can of green beans, a bag of Hawaiian King rolls, and a store-bought dessert or as deliciously complex as tenderly smoked meat, crisp veggies, and a homemade caramel mousse. Add a bit of barbecue sauce and you're all set. For me, it’s more than a lip-smacking good meal it’s rehash of my hometown legacy, and the perfect way to create memories that last!
Did you enjoy this overview on the art and science of Texan brisket perfection? Or do you have your own method, tips or tricks? Let me know in the comments below!
Before I let you go, I have even more information for all you cooking enthusiasts. Here’s a video with BBQ Rub tips for your perfect recipes:
10 of our favorite beef rubs:
All purpose rubs
1. The Dalmatian (Salt & Pepper) – This is a classic. It will tenderize the meat and bring out its natural flavor. We like using kosher salt (a small amount will do) and freshly ground black pepper.
2. DIY 8:3:1:1 – We’ve talked about this 8:3:1:1 rub before. It is one of our favorites because you can use almost any ingredient in your spice cabinet and your meat will turn out great. One of our favorite combinations is 8 Tbsp light brown sugar, 3 Tbsp kosher salt, 1 Tbsp chili powder, 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper, 1/2 tsp thyme and 1/2 tsp onion powder.
3. All-purpose Dry Rub – Mix 1 tsp cumin, 1 tsp oregano, 2 tsp garlic powder, 2 tsp onion powder, 1 Tbsp chili powder, 1 Tbsp salt, 1 Tbsp paprika, ¼ cup brown sugar.
Steak and Hamburger Rubs
4. Basic All-Purpose Steak Seasoning – Mix 2 Tbsp kosher salt, 2 Tbsp garlic powder, 1 Tbsp onion powder, and 1 Tbsp cracked black pepper.
5. Sweet & Spicy Hamburger Rub – Mix 3 Tbsp paprika, 1 Tbsp freshly ground black pepper, 1 Tbsp dark brown sugar, 2 tsp chili powder, 2 tsp onion powder, 1 tsp sea salt, 1 tsp cayenne pepper.
6. Cocoa Rub – Mix 2 tsp cocoa, 1 tsp salt, 2 Tbsp brown sugar, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp ground cumin, 1 Tbsp chili powder, 1 Tbsp ground black pepper.
7. Carolina BBQ Rub –Mix 2 Tbsp salt, 2 Tbsp sugar, 2 Tbsp brown sugar, 2 Tbsp ground cumin, 2 Tbsp chili powder, 2 Tbsp ground black pepper, 1 Tbsp cayenne pepper, 1/4 cup paprika.
8. Montreal Steak Seasoning Rub – Mix 2 Tbsp kosher salt, 2 Tbsp ground black pepper, 2 Tbsp paprika, 1 Tbsp onion powder, 1 Tbsp garlic powder, 1 Tbsp ground coriander, 1 Tbsp dill seeds, 1 Tbsp crushed red pepper flakes
Roast & Brisket Rub
9. Roast Dry Rub –Mix 3 Tbsp garlic powder, 2 Tbsp salt, 2 Tbsp Ground Black pepper, 1 tsp chili powder and ½ tsp cumin.
10. Beef Brisket Rub – Mix 1 cup white sugar, 1 cup brown sugar, ¼ cup salt, 1/8 cup ground black pepper, 1/8 cup paprika, and 1 Tbsp garlic powder.
11. Sugar. We know sugar gets a bad rap and we completely understand why. Did you know if you use white or brown sugar as a rub, it will give a thin tasty crust on the exterior of your steak. It’ll be just like a five-star steakhouse. Give it a try.
Brine, Marinade, or Dry Rub?
So now that you know what types of ribs are available, let’s look into the different methods of preparing your ribs for the smoker .
I’ll say right off the bat that I am not a fan of brining most cuts of beef, with the exception of the brisket. Beef ribs especially don’t need to be brined in a saltwater bath. The fat and bones are what will keep the ribs juicy and tender while cooking.
Marinating ribs is one method of preparing them for the smoker. I mentioned before that chuck short ribs are often marinated. For bbq beef short ribs I think a wet marinade is fine, as these can be tough. A wet marinade would be made up of ingredients that are fatty, salty, sweet, acidic, and semi-spicy. These might include extra virgin olive oil, soy sauce, Worcestershire sauce, tomato ketchup, molasses, red wine, sugar, salt, pepper, and dry or fresh herbs and spices. You can marinate for anywhere from 2 to 12 hours.
For smoked beef back ribs and plate short ribs a dry beef rib rub is all that you will need . This is made up of a combination of salt, sugar, and ground dried herbs and spices. I like to trim or peel the tough membrane off the bone side of the ribs and then trim all but a 1/4 inch of the fat cap, if not already done by the butcher. I then, generously coat the ribs with the rub and allow the mixture to work its magic into the meat for approximately one hour while the meat comes to room temperature. You can apply the rub the night before, cover the ribs, and refrigerate them. This is sometimes referred to as a dry marinade. You can also brush olive oil on the meat before applying the rub to help it stick.
Let’s get to making the best dry rub for ribs. The ingredients will compliment the smoky flavor but not overpower the meat. After the ribs have rested with the rub coating you just need to smoke the ribs at about 230˚F for 3 to 5 hours until the meat is pulling away from the bone and is tender. You can wrap the ribs in foil for the last hour or so of smoking to keep them moist.
Pro tip: You can add some wet or fatty ingredients before wrapping the ribs in foil to impart even more moisture. Try some fresh garlic in melted butter with a few dashes of Worcestershire sauce or a mild soy glaze.
Chipotle Lime Steak & Shrimp Fajitas Recipe
- 3/4 pound medium shrimp, peeled and deveined
- 1 1/2-2 pounds beef sirloin tip steak
- 2 fajita kits
- 1 can chipotle peppers in adobo sauce (12 oz)
- 2 lemons
- 2 limes
- 4 cloves garlic, minced
- 1 bunch fresh cilantro
- 1 large yellow onion, sliced thinly into strips
- 1 each bell peppers (green, red, and yellow), sliced thinly into strips
- Canola oil for sautéing vegetables
- Salt and pepper for vegetables
- Prepared or homemade guacamole
- Shredded lettuce
- Homemade or prepared pico de gallo
- Sour cream
- Crumbled queso fresco cheese
- Shredded cheddar or Mexican cheese blend
With the Hamilton Beach Programmable Slow Cooker, making a delicious, home-cooked meal is as easy as putting a few ingredients in the crock and turning it on. Its 4 quart capacity and oval shape make it ideal for cooking a 4 lb. chicken or roasting meat to perfection. And with more programming options than Crock-Pot Smart-Pot*, this Hamilton Beach slow cooker gives you the ultimate selection of temperature and cooking time combinations.
Preheat your smoker to 225°F-250°F.
Using a good boning knife, trim the brisket’s fat cap down to 1/4”. Also, trim any large chunks of hard fat from the edges of the brisket. Season all surfaces with R Butts R Smokin’ R Beef Rub. Rest the brisket until the rub looks wet, at least 10 minutes.
Transfer the brisket to the smoker. Smoke open until a dark bark is formed, 8-9 hours. Remove from the smoker. Wrap in butcher paper and return to the smoker. Continue cooking until an instant-read thermometer inserted into the meat meets very little resistance. It should almost feel like probing room temperature butter. Total cook time will vary, but our 16 lb brisket took almost 14 hours, total.
Rest the brisket at least one hour, wrapped in the paper, before slicing. Slice across the grain.