As promised, my smoker was up and running well before sunrise this morning. As I write this, 2.8 pounds of beef brisket and 3.4 pounds of Boston Butt Pork roast are transforming from “just meat” to barbecue.
(Sorry Biggles, I know Meathenge labs doesn’t consider any cut of animal to be “just meat”)
The first step in any real Texas Barbecue is the dry rub. I know that Northerners sometimes prefer a wet method and that’s just fine with me, but around here that ain’t barbecue, and we’re doing this Texas style, which means using a dry barbecue rub. Don’t let it put you off, it’s really simple to do.
This is a new rub for me. It was adapted from Jim Goode’s Beef Rub because to be honest if I’m going to try a new barbecue rub, I’m going to base it on the rub used by Houston’s #1 Pit man. The modifications made were due either to my inability to read at 4:45 am or the lack of a specific spice in my pantry.
So here we go kiddies! Step One for honest-to-Texas barbecue…
Serving Size: 1
Amount Per Serving: Calories: 5 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 567mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 0g
What I would have done differently…
It’s still too early to say, really. I’ll let you know after I’ve tried it.
Nothing. Absolutely nothing. This is a seriously good barbecue rub!