Dry Rub for Beef

Makes about 1 cup

This rub will add flavor depth to steaks, ribs and burgers. Use for beef cuts that are well
marbled, rib eye, strips, ribs etc. Leaner cuts should use a marinade.
Apply liberally about one hour before cooking.

Ingredients

• 4 Tablespoons Sea salt, smoked
• 3 Tablespoons Paprika, smoked
• 1 Tablespoon Black pepper, large grind
• 1 Tablespoon Turbinado or brown sugar
• 2 TableSpoons Garlic, granulated
• 2 Tablespoons Onion, granulated
• 2 Tablespoons Parsley, dry
• 1 Tablespoon Thyme, dry
• 1 Tablespoon Basil, dry
• 1 Tablespoon Worcestershire, powdered (substitute dry mustard if needed)

Method

• Combine all ingredients in a bowl and mix well.
• Remove beef from the refrigerator and apply the rub liberally to all surfaces. Let rest at room temperature for one hour.
• Grill or roast as desired.

Enjoy!

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