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Looking for a new rub for beef...

darrott
darrott Posts: 12
edited November -0001 in EggHead Forum
Hey there,

Going to be cooking a whole beef tenderloin of Sunday. I am looking for an interesting rub or maybe cooking methods... Typically I sear it at 600-650 take it off, set up the egg for indirect at 325 and cook to 125 and then tent it 15 minutes...

What to change it up a little,

Slow roast? Smoke? Cook direct???

Thanks for your help,
Darren
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Comments

  • Mickey
    Mickey Posts: 19,768
    Steak Coffee Rub by Mollyshark

    Use all the time on BEEF.

    Molly has done it at several eggfests and always got rave reviews. Equal parts black pepper (we use pepper balls and grind to get more texture), turbinado (sugar), kosher salt, and coffee (can be expresso ground or instant ground or grind your own). Whoosh it like mad in a grinder (or blender or a food processor). Spray steak with OO, sprinkle on this stuff. It's quick and it's yummy. I make a huge batch and just keep it in a plastic container.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • darrott
    darrott Posts: 12
    I was actually thinking about some sort of coffee rub...do you happen to have any idea as to the measurements ...

    is it equal parts coffee and ground pepper?
    how much sugar etc.

    Thanks again
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  • BGE Convert
    BGE Convert Posts: 127
    My man, if you don't have Adam Perry Lang's book Serious Barbecue you need to get it. He has a recipe for whole tenderloin that is flat out awesome. Get to a book store and buy it or write it down. The recipe calls for a worcerstershire, butter brown sugar glaze that is just awesome with the velvety texture of the tenderloin. The recipe has a lot of steps, but you will be the house champion if you serve this up.
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  • Spring Hen
    Spring Hen Posts: 1,578
    This won't help you for this weekend but it's worth ordering for the future...

    http://www.bigalstexasrubs.com/product.cfm

    We are hooked on his Hickory flavor rub on hamburgers - out of this world. Can't wait to try his chili mix.

    Hope you like it.
    Judy
    Covington, Louisiana USA
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  • Mickey
    Mickey Posts: 19,768
    It is equal parts of all.
    Very easy....
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    This one is a dandy B)

    JIM GOODE’S BBQ BEEF RUB
    Original recipe yield: 3 /4 C.

    2-1/2 T. dark brown sugar
    2 T. paprika
    2 t. mustard powder
    2 t. onion powder
    2 t. garlic powder
    1-1/2 teaspoons dried basil
    1 t. ground bay leaves
    3/4 t. ground coriander seed
    3/4 t. ground savory
    3/4 t. dried thyme
    3/4 t. ground black pepper
    3/4 t. ground white pepper
    1/8 t. ground cumin
    salt to taste (or none at all)

    Notes: Even though this is “labeled” as a beef rub…I especially like this rub on chicken and thick cut pork chops heading for the grill.

    The sugar in the rub will brown and make a "caramelized crust" when using higher cook temperatures, so be careful there.

    Once you mix the spices they'll keep well for 6 months or more in an airtight jar. When ready to use, just rub into the meat, wrap in plastic or use a baggie, and refrigerate the night before grilling."

    This rub also inspired a similar rub known as J J’s Rub which is exactly the same mixture, but with 1-1/2 t. of rosemary added.
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