B's Video Recipes:

Jamaican Jerk Pulled Pork Sliders
Prime Rib w/Rough Cut
Baby Back Ribs
Spiced Apple Turkey
Breakfast Sausage with Apple Rub
Home Fries with B's Smoked Rub
Bacon with B's Spiced Apple Rub
Chuck Roast with Rough Cut


B’s Rubs Recipes

 Smoked Salmon/Steelhead

1/3 cup B’s Smoked Rub or Spiced Apple Rub

8 cups water

1 cup Chardonnay* (optional)

2 TBSP Salt (Kosher preferred)

2-3 lbs. salmon filets (brine for 1-3 days)

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 Roasted Potatoes

 1. Slice red potatoes or russets into wedges, toss them in Olive Oil or Vegetable Oil.

3. Season potatoes with Batch #9 or Smoked Rub.

4. Add grated Parmesan (optional)

5. Roast potatoes at 425 degrees for 22-25 minutes.

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 Pork Baby Back Ribs with Apple Rub

1. Peel off the back membrane, season ribs generously with Spiced Apple Rub.

3. Smoke 3 hours uncovered at 225 degrees. Spray with Apple Juice to moisten.

4. Wrap ribs meat side down in foil + ½ stick butter/margarine. Cook another 1- 2 hrs.

5. Cook last 1/2 hour uncovered. Spray with juice. Glaze with Spiced Apple Glaze. (below)

Spiced Apple Glaze

 1 tsp Spiced Apple Rub

1 1/2 cup Apple Juice or Apple Cider

1 apple - peeled and finely diced

**Bring to boil and use cornstarch to thicken into a sauce or glaze

 

Jamaican Meatballs w/Pineapple Glaze

1 lb ground pork, 1 lb ground beef, 1 cup bread crumbs, 1/3 Cup Jamaican Jerk, 1 egg

Cook @ 350 until golden brown

Bring pineapple juice to a boil, thicken w/corn starch, pour over meatballs.

 

B’s Rubs Suggested Quick Guide

 

Beef

Pork

Chicken

Fish

Veggies

Apple Rub

 

x

x

x

 

Smoked Rub

x

x

x

x

x

Batch #9

x

x

x

x

x

Jamaican Jerk

x

x

x

x

 

Big Squeeze

 

x

x

x

x

Carne Asada

x

x

x

 

 

Bigtime BBQ

x

x

x

 

 


Smoked Rub

  • Tri-tip, Prime Rib, Brisket, and Ribs, Salmon
  • Steak Rub, Spice up Roasted Vegetables
  • Jerky and Smoked Salmon


Spiced Apple Rub

  • Baby Back Ribs, Pork Loin, Pork Chops, Chicken, Salmon

Batch #9

  • Season Steaks, Chicken, and Roasts
  • Corn on the Cob, Sautéed Vegetables or Kabobs


Jamaican Jerk

  • Chicken, Prawns, Scallops, Seafood, pork sausage, add to ground beef for burgers
  • Seasoned rice, Grilled Pineapple, kabobs

 

Big Squeeze Lemon Pepper

 

  • Fish, chicken, seafood, pork, grilled veggies, add to dips and spreads
  • Finish pork ribs with a light dusting for added flavor

 

Carne Asada

  • ·      Beef, chicken, pork, seafood
  • ·      Season small roasts or chicken breasts, place in a crock pot for easy tacos
  • ·      Mix with honey for a salmon glaze

 

B’s Bigtime BBQ

  • ·      Ribs, brisket, chicken, and pork.

 Rough Cut

 ·      Brisket, Prime Rib, Steaks, Pulled Pork, Chicken, Ribs, Kabobs, Veggies, Stir Fry

 

 

Brisket Recipe:

Perfect Brisket with B’s Rubs

 

The Brisket:

 

1. A whole brisket is usually 10-13 lbs. It contains a large piece of fatty muscle at one end called “the point”, and large flat muscle called “the flat”. Your local butcher will carry the whole brisket, or will sell the pieces separately. Most butchers will sell just “the flat” which usually is around 5-7 pounds. If you want less hassle and less fat, buy this.

 

Prepping the Brisket:

 

2. Trim the fat from your brisket while leaving 1/8” –1/4” of fat cap.  Trim off all the large chunks of fat, especially the hard pieces. Consult some videos on how to “trim a packer brisket” if you are unsure. If you have just the flat, just trim it neatly.

 

3. Rub the brisket with olive oil, mustard, or pickle juice. There are many ways to apply moisture to the outside of the brisket, just pick something that you like.

 

4. Shake on your favorite rub(s) such as a layer of B’s Rough Cut along with a layer of B’s Bigtime BBQ.  Another idea is to use B’s Batch #9 or B’s Smoked Rub.

 

5. Refrigerate for at least 2 hours or over night.

 

            *If you want to inject the brisket, there are several brands of injections you can buy, but a simple beef broth works very well. Cold liquid is the only way to go.

 

Cooking the Brisket:

 

6. Smoke the brisket with your favorite wood fat side down at 225-250 degrees for about 1 – 1.5 hrs per pound. You want to smoke your brisket straight out of the refrigerator. This allows for more smoke to penetrate the meat before it begins to cook. Cooking the brisket fat side down protects the brisket from irregular heat flare-ups. Fat up or fat down, either is OK.

 

7. Smoke to an internal temperature of 165 degrees, then tightly wrap the brisket in foil. Cook until the internal temperature of the brisket is between 200-205 degrees. You should be able to push a temperature probe into the brisket as if it’s butter.

 

8. Let the wrapped brisket rest on the counter for at least 30 minutes, or place the wrapped brisket into a cooler for 3 or 4 hours covered by a towel. Slice against the grain.

 

Post your pics to B’s Rubs on Facebook or visit www.bsrubs.com

 

Contact us @ smokedrubs@gmail.com

 

Wishing you all the best!  -B