Red River Rub Recipes

RED RIVER RUB

Steps:

• Use food processor fitted with metal blade to grind and mix all of the above ingredients and then place either in a shaker, or a container with a lid.
• Rub generously on ribs, chicken, pork chops, turkey, or steaks, for barbecuing.
• Let your meats marinate for 4 to 5 hours before grilling.

CLAY B'S RED RIVER VALLEY BRISKET

Steps:

• Make the barbecue sauce: in a heavy nonreactive saucepan, add the ketchup, vinegar, mustard, Worcestershire sauce, lemon, onion, brown sugar, chili powder, garlic salt, black pepper, ginger, cayenne, and 1 cup water; slowly bring to a boil over medium heat.
• Decrease heat to medium and let the sauce simmer gently until thick and full-flavored, about 30 minutes, adding a little more water if it gets too thick.
• Taste for seasoning, adding more brown sugar, garlic salt, and/or even vinegar, as necessary, to taste.
• Strain the sauce before serving, if desired; transfer the sauce to clean jars and refrigerate until serving.
• Make the rub: combine the rub ingredients in a bowl; use your fingers to mix the rub; set aside roughly 1/3 of the rub.
• Trim the outer layer of fat on the brisket so that about ¼ inch remains; if there is a pocket of fat between the flat and the cap, cut it out and discard it.
• Cut the meat into 3 equal-size pieces; sprinkle 2/3 of the rub all over both sides of the pieces of brisket, dividing it evenly among them and patting it into the meat with your fingers.
• Wrap meat in plastic wrap and let cure 12 hours in the refrigerator.
• Pour the cider into a spray bottle; set aside.
• Set up grill for indirect grilling and preheat to low; **if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to low; **if using a charcoal grill, place a large dip pan in the center, preheat grill to low, then toss 1 cup of wood chips on coals; **if using a smoker, fire it up according to manufacturers directions.
• When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from heat; cover the grill.
• Cook brisket until handsomely browned, about 3 hours.
• Spray the meat every hour with apple cider.
• Turn over the meat and cook 1 more hour.
• **If using a charcoal grill, every hour you will need to add 12 fresh coals and ½ cup of wood chips to each side.
• Spray each piece of meat one more time with apple cider; sprinkle the reserved rub all over the pieces of meat, dividing it evenly among them, then wrap each piece in heavy foil.
• Return the wrapped meat to the grate, cover the grill, and continue cooking the brisket until very tender, 3-4 hours; **if using a charcoal grill, you will need to add 12 fresh coals to each side every hour, no more chips are necessary.
• Partially unwrap one of the briskets to test for doneness-should be very dark and tender and have an internal temperature of 190°.
• Transfer brisket to a cutting board; let rest for 20 minutes.
• You can serve brisket right away-slice it thinly across the grain; or you can refrigerate it overnight and reheat it in a 350° oven for about 1 hour.
• Can be served in a bun with barbecue sauce.

COPYCAT MESQUITE GRILL SEASONING

Steps:

• Combine all ingredients in a coffee grinder, and grind until no large chunks remain. Transfer to an airtight container for storage.