B's Rubs - Favorite Recipes

1. Peel off membrane, season with 3 TBSP of your favorite B’s Rub. Let rest 30 mins.-overnight.

2. Smoke 235-260 degrees for 2.5 hours. 

3. Spritz with 4 parts apple juice and 1 part apple cider vinegar. 

4. Wrap in foil, meat-side down on top of margarine, honey or brown sugar, and more rub.

5. Cook approx. 2 more hours. Look for about ½ inch of exposed bone. Remove from foil, save sauce in gravy strainer. Pour liquid into saucepan, add apple juice if needed.Thicken with cornstarch. (or buy a sauce…)

6. Finish ribs for 1 hour, meat side up. Add sauce last 30 mins. 

A fresh take on a holiday tradition, B's Spiced Apple Rub pairs perfectly with a smoked or roasted turkey!

Ingredients:
½ cup (1 stick) butter (softened)
¼ cup plus 1 TBSP Spiced Apple Rub
Thawed Whole turkey
1 onion
2 apples
5 cloves garlic
2 sprigs sage
Fresh ground pepper
Olive Oil

Compound Butter:
Mix 1 tablespoon Spiced apple rub with ½ cup softened butter.  Spoon the compound butter onto waxed paper.  Roll the butter up in the paper to form a tube and freeze until solid.

Prepping the Turkey:

1.Rinse the turkey and pat dry. 

2. Cut the onions and apples into quarters and peel the garlic.

3. Stuff the turkey with the onions, apples, garlic, and sage.

4. Separate the skin of the turkey from the meat by sliding your hands under the skin.  Be careful not to tear the skin.  Move your hands and fingers under the skin until it is separated from the breast and drumsticks.

5. Remove the frozen compound butter from the waxed paper and slice it into medallions.  Slide these medallions under the turkey skin,  Distribute them evenly over both turkey breasts and drumsticks.

6. Brush the outside of the turkey with olive oil.  Rub the remaining Spiced Apple Rub all over the outside of the turkey.  Top with fresh cracked pepper.

7. Place the turkey in a roasting pan and smoke or roast at 350°F until the internal temperature reaches 165°F, usually 10 - 12 minutes per pound.

The Brisket Recipe:

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 is usually 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.

*Optional: 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.

*Optional: 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 you like.

3. Shake on your favorite rubs like a layer of B’s Rough Cut along with a layer of B’s Bigtime BBQ Rub. Another idea is to use B’s Batch #9 or B’s Smoked Rub.

4. Refrigerate for at least an hour or over night.

Cooking the Brisket:

5. Smoke the brisket with your favorite wood fat side up or down at 225-260 degrees for about 1–1 ½  hours per pound. Smoking the brisket straight out of the refrigerator 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, but either way is OK.

6. Cook to an internal temperature of 165 degrees, then tightly wrap the brisket in foil or red butcher paper. The butcher paper allows some moisture to escape, helping to retain the texture of the bark, so it is preferred. 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 with little or no resistance.

7. Rest the wrapped brisket on the counter for at least an hour, or place the wrapped brisket into a cooler for 3 or 4 hours. Slice against the grain.

Smoked Salmon

1. Mix ⅓ cup B’s Smoked Rub or Spiced Apple Rub w/2 TBSP Sea Salt to make brine.

2.  Stir/mix in 8 cups warm water

3.  Optional: 1 cup Chardonnay

4.  Add 2-4 lbs. salmon filets 

5.  Brine in fridge for 2-3 days

6.  Smoke @185-225 (2-4 hours)

*5.5 oz makes 12 lbs approx.

Jerky

(Beef/Game/Turkey)

1. Combine ⅓ c. B’s Smoked Rub w/2 TBSP Sea Salt

2. Rub/season 4 lbs. of ¼ inch jerky meat

3. Refrigerate for 2-3 days

4. Slow Smoke/oven finish 185-225 degrees to desired doneness (2-4 hours)

*5.5 oz makes 12 lbs approx.

B’s Spiced Apple Glaze for Apple Ribs

1.Bring 1 cup (8oz) of apple juice or cider to a boil.

2.Thicken with cornstarch as directed using small amounts at a time. Take it off the heat.

3.Add 1-2 tsp of Spiced Apple Rub and a finely peeled and minced apple of any kind. 

4.This sauce pairs well with the Spiced Apple Rub.