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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 04-09-2013, 07:46 AM   #1
vexter1
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Default Bulk Brisket Rub

For those vending brisket - I was curious what bulk rub(s) y'all might be using.

I've been using The Slabs Beef Rub, but wondered what other options are are out there that are a little cheaper might be.

Thanks!
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Unread 04-09-2013, 08:15 AM   #2
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I'm partial to Dixie Meat Rub's brisket rub...Don't know what you're paying for the Slabs rub, but he's selling 6 pounds for $34. http://www.thebestmeatrub.com/products.php?cat=9
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Unread 04-09-2013, 08:21 AM   #3
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Quote:
Originally Posted by cpw View Post
I'm partial to Dixie Meat Rub's brisket rub...Don't know what you're paying for the Slabs rub, but he's selling 6 pounds for $34. http://www.thebestmeatrub.com/products.php?cat=9
That's a new rub for me - might have to try some.

The Slabs was running mr $29 for 5 lbs plus shipping from here -
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Unread 04-09-2013, 08:40 AM   #4
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This is the one i have been using
http://shop.zachspice.com/product.sc...4&categoryId=2
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Unread 04-09-2013, 10:07 AM   #5
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I sell my rub for $4 per pound shipped from my copacker. You guys are paying a lot of money for rub.
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Unread 04-09-2013, 10:07 AM   #6
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What size do you all considered bulk? As a distributor I consider bulk pricing as a 25lb box, or 30lb 5 gallon bucket. I am just curious
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Unread 04-09-2013, 10:12 AM   #7
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I have my pork rub being made at my co-packer as well - but it was made for mostly pork not so much for brisket. Not saying I couldn't develop one - but I haven't yet. That being said - I was curious what other rubs might be out there for use in brisket vending.

Big Ron - Good question - I tend to think of 5lbs or more as starting to look at bulk.
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Unread 04-09-2013, 10:31 AM   #8
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I also quote $4/lb including delivery to your door for "bulk". Several restaurants and large caterers buy frequently.

I always suggest people to review and judge on a price per lb they are paying. When vending and catering this costs adds up and time (and gas) accounted for driving to pick up spices, and time to mix spices should be accounted for as well.
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Unread 04-10-2013, 02:39 AM   #9
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Jacked up is good stuff....
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Unread 04-10-2013, 01:47 PM   #10
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Salt and pepper
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Unread 04-11-2013, 05:37 AM   #11
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Why would you sell bbq with somebody else's rub?

SnP is all you need for brisket.
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Unread 12-22-2013, 09:02 AM   #12
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Default Rubs??

Quote:
Originally Posted by BigBellyBBQ View Post
Jacked up is good stuff....
Where can I purchase the Jacked Up rubs?
THanks Dan
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Unread 12-22-2013, 05:40 PM   #13
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Granulated Garlic $.245 * .25 =$.06125
Black Pepper $.788 * 1 =$.788
Kosher Salt $.047 * 1 =$.047
$.89625/2.25= $.3983/oz

$6.40/ lb for my rub.

This is using lbs, but when I mix the rub I use volume to measure. I just realized I need to measure the weight of the volume I am using to get a better cost.

How much rub are you putting on a brisket? That would be another question to ask.
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Unread 12-22-2013, 09:27 PM   #14
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As a few others have said already, one part kosher salt and one part somewhat coarse black pepper. That's about as cheap as it gets.
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Unread 12-24-2013, 10:05 AM   #15
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reading this page is making me hungry
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