Rubs and Brines

Prepping cuts of meat for slow and low BBQ usually includes using some sort of spice rub on the meat beforehand. I have added rubs just prior to putting the meat on the smoker, but generally it is recommended to add the rub the day before. The theory is that that the salt and spices have an opportunity to infuse their magic into the meat to some degree. But more importantly, what happens is that the rub ends up creating the characteristic 'bark' surrounding the meat, which is where a whole bunch of the great taste of BBQ is found.

Brisket with a Salt & Pepper-based Rub

Rubs will vary depending on the type of meat that you're cooking as well as the flavour profile that you might be trying to achieve. Here's what I know based on personal experience and from what I've learned from the masters of the pit.

Beef: Keep it simple. Dalmatian rubs based on mostly salt and pepper are the norm.

Pork: Benefits from a wide variety of ingredients as well as some form of sugar.

Poultry: Both wet brines or a dry rub will work to infuse flavour as well as act as method to ensure a moist final product. Subtle herbs such as rosemary, sage, or thyme are useful additions to the brine.

Some BBQ cooks like to add a thin layer of olive oil onto the meat before adding the rub. The idea here is that many spices dissolve into the oil which acts to 'transport' their flavours into the meat. Others say that the simple presence of salt, for at least two hours before throwing the meat onto the BBQ, will have the same effect. Another thing to note, especially for pork ribs, is to remove the thin membrane (which is an effective barrier) that covers the bones before adding a rub.

Here are some rub recipes that I've used and found to be pretty good. For each recipe, mix all the ingredients together thoroughly and keep it in a tightly sealed jar in a cool, dark place. For poultry, check out my blog post on chicken and turkey which will include brining.

Basic Beef Rub (beef ribs and brisket)

6 T. coarse black pepper

4 t. garlic powder

4 T. kosher salt

4 t. dry mustard

4 t. pasilla or ancho chili powder

1 t. chipotle chili powder

2 T. turbinado sugar

2 T. onion powder

1 t. cayenne powder

The chili powders can be found in any supermarket with a decent Latin American section or better yet from a Mexican grocer. Whenever I travel to Mexico I keep a sharp eye out for the various type available there. 

Spicy Texas Pork Rub (baby back ribs)

2/3 c. dried ancho pepper powder

1 1/2 T. Kosher salt

2 T. garlic powder

2 T. ground cayenne pepper

1 T. ground cumin

This is enough for 4 full racks pork back ribs. Instead of cayenne, you could substitute some chipotle chili powder for the same heat profile but with a smokier finish.

Basic Pork Rub (pork shoulder, St. Louis style side ribs)

1 T. ground black pepper 

1 T. dried oregano

1 - 2 t. cayenne pepper

4 T. paprika 

2 T. chili powder 

2 T. kosher salt

2 T. ground cumin 

1 T. ground white pepper

3 T. turbinado sugar  

I've been using smoked Spanish paprika lately instead of the Hungarian product. It comes in either 'sweet' or 'hot' modes.