For most Americans, Memorial Day’s weekend means BBQ weekend. That was exactly what it meant in our household. My hubby smoked a brisket flat, spare ribs, and some sausages. So in hoping that I would not bore you, I will split the posting into several different postings. One would be just for the rubs (I like to bore you with pictures), one for preparing the brisket and spareribs, one for how to get the fire going, then lastly, the actual smoking of the meat. So you will have to be patient with me on these series of posting. I had invited my hubby to be the actual author and write the postings himself, however, he politely declined; claiming he had better things to do, such as tormenting the cats. So bear with me while I plow around in the world of smoking.
Smoking a brisket always need a think ahead time. For one thing, you need to let the spices or seasoning work on the meat. Overnight will be better since it will give enough time for the seasoning to work its magic into the meat. You also need to clear at least one of your refrigerator shelf so you can put your brisket back in there, especially if you own a Fido or a kitty.
Our favorite seasoning is just a regular Dry Brisket Rub. We found several recipes online and decided to combine some of them, until we came up with the one we like best. The recipe for the rub is really simple. You would need kosher salt, ground black pepper, ground white pepper, paprika, cayenne pepper, garlic powder, and ground cumin.
Dump 2 tablespoons of kosher salt into a small mixing bowl. If you are planning on smoking more than one brisket, double up the rub recipe as needed. If you are concerned about salt intake, you can reduce the amount of salt you are using.
Then, add the six teaspoons of ground black pepper. See this thing my hubby got me? It’s a coffee bean grinder that we converted into pepper grinder. No more twisting and turning the pepper mill until I get six teaspoons of pepper! Just dump about two tablespoons into the coffee bean grinder, and pulse it. Voila! Of course, you would not get an arm workout with this method. Also, you can also use the already ground up black peppers you get from the refrigerator. There is a difference in taste though, freshly ground black peppers has more flavor and aroma then the one already ground up from a factory.
When you’re done, then just dump the ground black pepper into the mixing bowl.
Then, do the same thing with the white pepper. Just push that black button and smile.
Same here, dump it into the mixing bowl.
Then add six teaspoons or two tablespoons of paprika.
Then, add the three tablespoon of garlic, or more if you’re a garlic lover like me. 🙂
One and half teaspoons of cayenne pepper next. Now, if you don’t like it spicy, you might want to reduce it. Cayenne peppers bite back!
Then lastly, add one and half teaspoons of ground cumin.
Mix all these well, and now you have a brisket rub ready to be used. You can store this rub in a container and keep it in your spice shelf.
Next would be the rub for the spare ribs. They are somewhat similar, and a lot simpler. You only need cumin, paprika, chili powder, salt and pepper. A lot simpler right?
So to spare you from the agony of watching me poured a tablespoon by tablespoon of spices, let’s just fast forward to the recipe.
2 Tbs kosher salt
6 tsp ground black pepper
6 tsp ground white pepper
6 tsp paprika
1½ tsp cayenne powder
3 tsp garlic powder
1½ tsp ground cumin.
Mix all ingredients and rub it into brisket.
Spare Ribs or Baby Back Ribs Rub
1 tsp cumin
1 tsp chili powder
1 tsp paprika
salt and pepper
Rubs couldn’t just simpler than these right?