BEST BBQ RUB IN TEXAS
An old family recipe, this is the best BBQ rub in TEXAS! Rub into beef at least 2 hours before cooking. Great for brisket.
Provided by HOLLYKH
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 60
Number Of Ingredients 11
Steps:
- In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.
Nutrition Facts : Calories 30.1 calories, Carbohydrate 6.8 g, Fat 0.5 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1925 mg, Sugar 3.7 g
TEXAS BBQ RUB
A staple at my house. We rub this on most anything we BBQ. It makes a glaze as it cooks. I like it best on slow smoked ribs. Rub into meat 10 to 30 minutes before cooking.
Provided by ATexasDarling
Categories Side Dish Sauces and Condiments Recipes
Yield 64
Number Of Ingredients 5
Steps:
- Whisk sugar, black pepper, paprika, monosodium glutamate, and salt together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.4 g, Fat 0.3 g, Fiber 1.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 348.5 mg, Sugar 9.6 g
TEXAS-STYLE BARBECUED BRISKET
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue in the U.S.A.
Provided by Steven Raichlen
Categories Graduation Backyard BBQ Kwanzaa Dinner Brisket Spring Summer Tailgating Grill Grill/Barbecue
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- 1. Rinse the brisket under cold running water and blot it dry with paper towels.
- 2. Combine the salt, chili powder, sugar, pepper, and cumin in a bowl and toss with your fingers to mix. Rub the spice mixture on the brisket on all sides. If you have time, wrap the brisket in plastic and let it cure, in the refrigerator, for 4 to 8 hours (or even overnight), but don't worry if you don't have time for this-it will be plenty flavorful, even if you cook it right away.
- 3. Set up a charcoal grill for indirect grilling and preheat it to low. No drip pan is necessary for this recipe.
- 4. When ready to cook, toss 1 1/2 cups of the wood chips on the coals (3/4 cup per side). Place the brisket, fat side up, in an aluminum foil pan (or make a pan with a double sheet of heavy duty aluminum foil). Place the pan in the center of the hot grate, away from the heat. Cover the grill.
- 5. Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan. You'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 3/4 cup chips per side every time you replenish the coals during the first 3 hours.
- 6. Remove the brisket pan from the grill and let rest for 15 minutes. Transfer the brisket to a cutting board and thinly slice it across the grain, using a sharp knife, electric knife, or cleaver. Transfer the sliced meat to a platter, pour the pan juices on top, and serve at once.
- Barbecue Sauce, the Texas Way
- The best Texas-style barbecue sauce combines the sweetness of Kansas City-style tomato sauces with the mouth-puckering tartness of a North Carolina vinegar sauce. I've come up with my own version-mix together equal parts of the Basic Barbecue Sauce and the North Carolina Vinegar Sauce . Serve this with barbecued brisket. For a really good sauce, add some meat drippings or a little chopped brisket.
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