SMOKER ESSENTIALS: SPICY BEEF DRY RUB

Smoker Essentials: Spicy Beef Dry Rub image

This is a new rub I came up with and used it for smoked ribs and brisket on this past Memorial Day weekend. It was raining felines and canines, but the food was soooo good, I do not think anyone minded the weather. It is so good that it would make a bullfrog slap a hounddog. FYI: If you do not own a smoker, this rub is...

Provided by Andy Anderson !

Categories Rubs

Time 10m

Number Of Ingredients 12

Ingredients

PLAN/PURCHASE
1 Tbsp tellicherry peppercorns, freshly ground
1 Tbsp white pepper, freshly ground
1 Tbsp ancho chili powder
1 Tbsp dark coconut sugar
1 Tbsp dehydrated onions, finely ground
1 Tbsp mustard powder, i prefer coleman's
1 Tbsp lemon pepper spice
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne powder
1/2 tsp garlic powder

Steps:

1. PREP/PREPARE
2. When I use this dry rub, I serve the finished product with this sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-dreamy-provocative-bbq-sauce.html?r=7
3. What are Tellicherry Peppercorns? Tellicherry peppercorns are more pungent and provide an increased complex flavor with added citrus notes. Although this is what I am using in this recipe, if you do not have any, just sub some black pepper, freshly ground.
4. Lemon Pepper Spice If you do not have any, you could sub some lemon zest with a dash of salt. If you would like to make your own, check this recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-lemon-pepper-seasoning.html?r=3
5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this rub should last 6 - 8 months.
6. Gather your ingredients (mise en place).
7. Add the ingredients to a mixing bowl and whisk until combined.
8. Store in a non-reactive jar, in a cool, dry place (cupboard).
9. Sprinkle over your beef (ribs, brisket, roast, whatever), and give it a few hours, or overnight, in the fridge, before sticking in the smoker.
10. PLATE/PRESENT
11. Check out that bark. Enjoy.
12. Keep the faith, and keep cooking.