Dry Rub for Beef

November 10, 2009

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.

  • 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)
  • 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.


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