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Reggae Q BBQ Super Pro

Joined: 25 Jan 2007 Posts: 1880 Location: St. Louis, MO
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Posted: Jun 04 2007 Post subject: Type of sauce and rub on... |
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...shredded beef? (pulled)
I'm going to be using chuck roast going till about 165 before foiling and going to about 200. However, a few questions:
#1- What kind of rub. I plan on a dry rub but any good suggestions? Should I also alter that?
#2- Does this need to be basted?
#3- I don't want real sweet or too much vinegar based sauce so I'm looking for pretty basic one.
With butts the sauce is very light but I want this sauced more heavily. Suggestion? |
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cajun Newbie
Joined: 26 Jan 2007 Posts: 46 Location: Kolin, Louisiana
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Posted: Jun 17 2007 Post subject: |
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2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
PREPARATION:
Mix ingredients together in bowl and apply rub to brisket 2 to 4 hours before cooking. Refrigerate meat for a minimum of 4 to 6 hours to enhance flavor. This is a good rub and watch your Chuck roast sometime they are tough |
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Mike Lawry BBQ Super Pro
Joined: 18 May 2006 Posts: 2122 Location: Parts unknown
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Posted: Jun 17 2007 Post subject: Re: Type of sauce and rub on... |
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[quote="sj022698"]...shredded beef? (pulled)
I'm going to be using chuck roast going till about 165 before foiling and going to about 200. However, a few questions:
#1- What kind of rub. I plan on a dry rub but any good suggestions? Should I also alter that?
Montreal , Canadian Steak seasoning.
Mike Lawry |
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