R-N-R Brisket & Rub - wave3.com-Louisville News, Weather & Sports

R-N-R Brisket & Rub

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R-N-R Brisket Rub:
1/4 C Kosher Salt
1/4 C Course Black Pepper
1/4 C Sugar in the Raw (Turbinado Sugar)
1/8 C Paprika
2 T Garlic Powder
2 T Onion Powder
2 T Chili Powder
2 t Cayenne Pepper
Add one dry ingredient at a time and mix thoroughly after each addition. It is important to
use Kosher Salt, Course Black Pepper and Turbinado Sugar to get the right texture. This recipe
will coat 1 full brisket. Use liberally. Recipe can be doubled. Store in an airtight container
until ready to use.
To Use:
Trim excess fat off brisket. Sprinkle evenly over brisket until you can no longer see the meat.
Let rest until the rub looks "wet". Flip the brisket over and repeat on the other side. Now you
are ready to smoke it!
Place on a 225° smoker fat side up and cook until internal temperature of the meat is 160°.
Wrap the brisket in heavy duty aluminum foil and continue cooking until meat reaches at least
190° and temperature probe easily slides into meat like butter. If there is resistance, continue
cooking, checking for tenderness every 30 minutes until done. Remove meat from cooker and
let rest 30 minutes before slicing. ALWAYS slice brisket against the grain and about the
thickness of a pencil. Sauce, if you prefer, and ENJOY!

R-N-R Rib Rub:
1/4 C Brown Sugar
1/4 C Sugar in the Raw (Turbinado Sugar)
1/4 C Course Black Pepper
1/8 C Kosher Salt
1/8 C Paprika
2 T Garlic Powder
2 T Onion Powder
1 T Chili Powder
1 T Ground Mustard
1 t Cayenne Pepper
Add one dry ingredient at a time and mix thoroughly after each addition, removing all brown sugar
lumps. Sift if necessary. It is important to use Kosher Salt, Course Black Pepper and Turbinado
Sugar to get the right texture. This recipe will coat 1 slabs of ribs. Use liberally. Recipe can be
doubled. Store in an airtight container until ready to use.
To Use:
Rinse ribs, lay on a flat surface and remove membrane on the bones side. This can be tricky, so
loosen the membrane with a knife, if necessary, and grab it with a dry paper towel and pull.
Sprinkle bones side with rub until you can no longer see the meat and let rest until rub looks
"wet" (about 10-15 minutes). Flip ribs and repeat on the meat side. Let rest until the rub looks
"wet".
Now you are ready to smoke them! Place the ribs on a 275° smoker for 2 hours. After 2 hours,
you are ready to foil them. Tear a large piece of heavy duty foil, sprinkle 3 T of brown sugar, 2 T
of Honey and 2 T of apple juice onto the foil. Place 1 slab of ribs meat side down on the foil over
the seasoning and wrap tightly. Cook approximately 1.5-2 hours longer until desired tenderness
is achived and internal temperature of meat is 170°. Check tenderness by inserting a toothpick
through the foil between the bones. When it slislides in easily they are done. Remove from smoker,
let rest 10-15 minutes. Sauce ribs with your favorite sauce (heated) and ENJOY!