Whitners Bbq Rub Recipes

WHITNER'S BBQ HOT OPEN-FACED BRISKET SANDWICH

Steps:

• For Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container.
• For Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock.
• Continue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results.
• For the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F.
• Liberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours.
• Remove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy.
• Place 5 to 6 slices brisket over slices of white bread and spoon gravy on top.
• Combine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container.

GOODIE'S BBQ RUB

Steps:

• Mix all together and uses as a dry rub before cooking ribs or chicken.

WHITNER'S BBQ RUB

Steps:

• Combine the ground mustard, paprika, salt, chili powder, cumin, black pepper, cayenne pepper and garlic in a large mixing bowl and mix until well blended.

BRISKET WITH BOB TALLMAN'S RIB RUB

Steps:

• Place the brisket in foil. Then pour the Worcestershire sauce over the brisket. Sprinkle the ranch rub.
• I also use his Panhandle Pepper which is a blend of cowboy orange seasoning. This is a blend of garlic, onion, and orange oil. This is definitely the secret to the seasonings of the brisket.
• Wrap in foil and place it on the grill and cook for about 5 to 6 hours.

RIB-EYE STEAK RUB

Steps:

• Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

"WHITT'S" BBQ SAUCE

Steps:

• Mix all ingredients in jar or bottle, shake well.
• Tastes best when allowed to sit overnight.