They say everything's bigger in Texas, so we packed our Rodeo Rub to the brim with big time BBQ flavor. This blend starts with the basics: brown sugar, sea salt, black pepper, paprika, then has Texas-inspired flavors of chili pepper, garlic, cumin and hickory smoke.
You've heard it before: all you need on a good brisket is a 50/50 mixture of salt and pepper. Also known as a Dalmatian Rub, this is a staple for many pitmasters in Texas. And they're right, compared to other proteins, beef is a rich-tasting meat that can easily be overpowered by too many complex flavors. But the right blend of flavors that enhance the natural flavors of beef can add a rich and mouthwatering bark to your brisket, beef ribs, and more. Not just for brisket, Rodeo Rub is great on:
- Tri Tip
- Beef Plate Ribs
- Roasted Chicken
No. 101 has a balanced salty-sweet-smoky profile that's specifically made to pair with beef. Other than your standard Sea Salt & Pepper, this rub has:
Brown Sugar: A sweet base is essential for a good BBQ rub. The sugars help in color development and caramelize into a delicious candy-type coating.
Paprika: Rodeo Rub's calling card is its beautiful vibrant color which comes from paprika. Made from the ground pod of bell peppers, paprika is a popular seasoning for meat as it lends a subtle sweetness.
Mustard: Mustard powder adds a light tanginess that brightens the flavor of fish and balances out the richness of the blend.
Chili Pepper: Chili powder is a red-colored blend of dried and ground chili peppers that provide mild heat and savory notes. The perfect kick for your brisket.
Cumin: Ground cumin has a very distinctive flavor with a warm, nutty, spicy notes. Commonly used in Texas cuisine, this aromatic spice is a top pairing for beer.
No. 101's sweet and smoky flavors make it a great rub for any kind of meat. The sweet brown sugar and spices mingle with the juices of the meat, creating a delicious bark that's buckin' good. We also recommend sprinkling it on eggs, adding to chili, soups or cornbread for some smokiness and depth.
These epic dinosaur-sized Smoked Beef Plate ribs are real showstoppers. Cut from the lower portion of the rib cage, beef plate ribs have a nice layer of fat-laced meat on top that renders down during smoking for a real melt-in-your-mouth experience. We coated these bad boys in our smoky Texas-style Rodeo Rub, specifically made to enhance those big beefy flavors.
These tasty caramelized point chunks originated in Kansas City, where pitmasters would smoke the odds and ends of unused brisket point in BBQ sauce and serve with bread. In our version, we're using a Texas Rodeo-rubbed smoked brisket point. Since these little morsels hail from Kansas City, we're adding our KC-style Blue Ribbon BBQ sauce for that authentic flavor.
For flavor as big as the Lone Star State, kick your premade patties to the curb and crank out some beefy Texas-style brisket burgers.
As they say in Texas, the higher the tri-tip sandwich the closer to BBQ heaven. We rubbed this tender tri-tip in our beefy Rodeo Rub, smoked it up, and stacked it high on a thick slice of Texas Toast. Top it all off with a rich BBQ sauce and you got yourself a real Texas treat.