Neighborhood Eats John Brown's smokehouse rub

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Neighborhood Eats
John Brown's smokehouse rub

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Eyewitness News

LONG ISLAND CITY (WABC) -- If BBQ had a tune, Josh Bowen could play it. He's the man behind John Brown Smokehouse in Long Island City.

John brown was an abolitionist who had nothing to do with BBQ, but josh admired his principles and named his cafeteria-style restaurant for him.

He serves up ribs, the pork belly, the rib tips, the chicken, and the pulled pork sandwiches, but the burnt ends are the biggest seller.

http://www.johnbrownseriousbbq.com/ ---
RECIPE:

John Brown's smokehouse rub recipe:

1 cup brown sugar
1 cup raw sugar
1 /4 cup butcher pepper
½ cup paprika
½ cup salt
1/8 cup garlic powder
1/8 cup onion powder
1/8 cup allspice
1/8 cup coffee (ground)
1/8 cup celery seed
1/8 cup chili powder

Combine all ingredients and use for your favorite meat.
Rub on all sides and let sit for at least several hours before grilling or smoking.
 
I may have to get one last BBQ for the year!!! Thanks OP!

One last for the year?

Hell mine was fired up last night.....fajitas and grilled vegetables....made a KICK ASS marinade using soy sauce, olive oil, cilantro, and a couple other things....came out RIGHT!!

Neighbors came outside like "damn what you cooking???"


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John Brown's smokehouse rub recipe:

1 cup brown sugar
1 cup raw sugar
1 /4 cup butcher pepper
½ cup paprika
½ cup salt
1/8 cup garlic powder
1/8 cup onion powder
1/8 cup allspice
1/8 cup coffee (ground)
1/8 cup celery seed
1/8 cup chili powder

Combine all ingredients and use for your favorite meat.
Rub on all sides and let sit for at least several hours before grilling or smoking. [/FONT]


Sounds very close to my rub that i make except i use dried mustard, more brown sugar, and more crushed black pepper and sea salt instead of regular table salt. Do that for the texture. Been looking for jalapeno salt but can't find it YET.

Usually with sugars you use that on pork....i wouldn't dare poor that rub on a brisket. For that I'd remove the sugar all together, add in some ancho chili powder and up some of the other ingredients. I also use different wood for flavoring. Mesquite for beef, hickory for pork. Anything fruit related (apple, cherry, etc.) Will go with the pork. Pecan i use to darken the meat up, but i use more or less depending on what I'm cooking.

And when you cook a brisket PLEASE INJECT IT. you can get fancy and use a beef marinade, but regular old beef broth works just fine. Here in Texas@HEB they have a beef & garlic broth...SHIT IS AWESOME!

THEN USE OIL! not olive oil, because the taste is too strong. Use regular old vegetable oil. Rub that on your meat first, THEN put the rub you made on there. Oil loosens the fibres of the meat and allows the rub to penetrate even deeper....

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you're welcome, fam.......just tryin' to help

ayo World B Free, a friend of mine who lives nearby went to that spot tonight, it was okay according to him but the crazy thing is who he ran to over there of all people :eek: don't know if I should believe him since he didn't took a picture to back up his claim
 
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