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June 2000 Issue
or: Giving a Whole New Meaning to The Term BBQ!!
by Rossana S. Tarantini
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Now, Brenda says she has her favourite recipes but couldn't be persuaded to part with them (that national treasure thing, I think), so I did some research and came up with some creditable versions I think you'll enjoy experimenting with.

The Rubs


Brisket Rub

This makes enough rub for 20 or so briskets but don't worry, it stores well.
  • 1 cup sugar
  • 1 cup salt
  • 1/2 cup chili powder
  • 1/4 cup garlic powder
  • 1/2 cup black pepper
  • 1/4 cup dried thyme (optional)
Combine all ingredients and store in an air tight container. When you're ready to cook, rub about 3 tablespoons into your brisket. I actually liked this one with and without the thyme, but you decide.
  • Yields: about 4 cups of rub


Southwestern Rub

This one comes from the Texas Beef Industry Council and is enough to season about 2 pounds of beef.
  • 1 1/2 tsp chile powder
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp cumin
Combine all ingredients and stir well. Rub into your meat just prior to cooking.
  • Yields: 1 tablespoon


Best Dry Rub

  • 12 tbsp salt
  • 8 tbsp black pepper
  • 3 tbsp chili powder
  • 3 tbsp garlic powder
  • 3 tbsp cayenne pepper
Combine well and store in an airtight container.
  • Yields: about 2 cups

Okay. So you get the idea. The rub is seasonings that are combined and rubbed into the meat prior to its slow cooking process. In my research I found that rubs can be quite complicated with many ingredients and very simple with just a few essential ingredients. I also saw a recipe that called for the brisket to be coated in prepared mustard and the liquid replaced with beer. Creativity seems to be the key.

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