Rub with pepper and spice to stand up to beef. This is great for brisket, chuck roast, and other big, beefy hunks of meat that you plan to smoke. Also works very nicely on a ribeye! The sugar gives you a nice crust, but no appreciable sweetness.
Prepare ahead of time, keep in a ziplock bag, mason jar, anything sealed.
Eric’s Beef Rub
0 from 0 votes
Recipe by Eric Course: Rubs
Servings
25
servings
Prep time
10
minutes
Cooking time
0
minutes
Calories
300
kcal
Total time
10
minutes
Ingredients
3 tbsp coarsely ground black pepper
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp American or Ancho chile powder
1 tbsp granulated sugar (white table sugar)
2 tsp mustard powder
Method
Assemble all ingredients
Dump into small mixing bowl
mix together well
Store covered
Notes
There is no salt in the rub. You should be dry brining ahead of applying the rub. If you are not going to dry brine, add 1 1/2 tbsp of Morton’s kosher salt to the rub
Use 1 tsp of the rub per pound of steak or tri-tip and up to 2 tsp of the rub per pound for short ribs, brisket, chuck roast.
Social Media Stuff
Facebook Twitter Pinterest LinkedIn
Email Print
The post Eric’s Beef Rub appeared first on Smoke, Wine, and Whiskey.