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Thought $40 for a brisket rub was insane, then I tried it at a friend's cookout in Dallas
I always made my own rub for maybe $4 a batch and figured anyone paying 10 times that was just buying a fancy label. My buddy in Dallas used some small batch rub on a packer brisket last weekend and the bark had this sweet and spicy thing going on that mine never gets. So what is actually in these pricey rubs that I am missing, or is it really just the cook?
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patriciam2215d ago
Sounds a lot like what happened to my neighbor, he swore by his own mix for years and then got smoked by some $30 jar at a backyard deal in Fort Worth. Turned out the fancy stuff had things like dried ancho and guajillo powder, brown sugar, and a touch of espresso powder, stuff most of us never bother with at home. He also found out the guy was putting the rub on the night before and letting it sit, which lets the salt pull all that flavor in deep. So yeah the jar helps but the resting and the way it gets cooked matters just as much. You can copy most of those blends at home once you know what is in them, it just takes some trial and error.
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