Let's Talk BBQ

Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: N. Ontario Smoker on July 07, 2014, 09:26:19 AM

Title: Beef rib rub from Bobby Flay
Post by: N. Ontario Smoker on July 07, 2014, 09:26:19 AM
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
I added 1 tablespoon of Montreal steak spice also

Great flavor but a tad spicy for the wife. 3 teaspoons of pepper so I would cut back on the cayenne to 1/2 teaspoon.


Title: Re: Beef rib rub from Bobby Flay
Post by: Las Vegan Cajun on July 07, 2014, 09:29:23 AM
Great rub, I'll take the extra cayenne.  ;)
Title: Re: Beef rib rub from Bobby Flay
Post by: sliding_billy on July 07, 2014, 10:25:17 AM
Sounds good.
Title: Re: Beef rib rub from Bobby Flay
Post by: Scallywag on July 07, 2014, 10:46:55 AM
Thanks for posting.. I'm going to try this.
Title: Re: Beef rib rub from Bobby Flay
Post by: HighOnSmoke on July 07, 2014, 11:35:06 AM
Bookmarked! Thanks for posting!
Title: Re: Beef rib rub from Bobby Flay
Post by: spuds on July 07, 2014, 12:03:13 PM
Bookmarked,thanks.
Title: Re: Beef rib rub from Bobby Flay
Post by: TMB on July 07, 2014, 12:46:49 PM
Bookmarked, thanks!
Title: Re: Beef rib rub from Bobby Flay
Post by: aliengriller on July 07, 2014, 10:26:19 PM
IF you can take the heat, substitute ground red chile powder, preferably from New Mexico, for the cayenne.   Always use it in any of my rubs for beef, pork, even chicken.   Just be careful how much you use, depending on the heat you want.   You can also use chipotle powder, IF you can find it.   Gives anything you use in on a subtle smoky taste.   Wow!
Title: Re: Beef rib rub from Bobby Flay
Post by: muebe on July 07, 2014, 10:30:33 PM
Very cool bookmarked!
Title: Re: Beef rib rub from Bobby Flay
Post by: Las Vegan Cajun on July 08, 2014, 12:19:26 AM
Quote from: aliengriller on July 07, 2014, 10:26:19 PM
IF you can take the heat, substitute ground red chile powder, preferably from New Mexico, for the cayenne.   Always use it in any of my rubs for beef, pork, even chicken.   Just be careful how much you use, depending on the heat you want.   You can also use chipotle powder, IF you can find it.   Gives anything you use in on a subtle smoky taste.   Wow!

I'm thinking of adding red pepper flakes to it. ;)