Beef Rub Recipe
Tried this recipe?Tell others what you thought of it and give it a star rating below.
This beef rub tastes great on all red meats, including lamb and even duck breasts. It only has a teeny bit of sugar, so it can handle pretty high heat. Be sure to use fresh spices. I made a batch with old spices from my cupboard and it sucked. I know baking soda seems weird here, but it raises the pH and helps create a better crust.
Course: ,
Rub
spice blend
Cuisine:
American
Makes:
1/4 cup, enough for about 8 large steaksServings: 1/4 teaspoon serving
Takes:
Ingredients
- 1 tablespoon dried rosemary leaves
- 3 tablespoons medium-grind black pepper
- 1 tablespoon smoked mild paprika
- 2 teaspoons ground ancho chiles
- 1 teaspoon ground chipotle chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon instant coffee
- 1 teaspoon dark brown sugar
- 1/2 teaspoon baking soda
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Buzz. Grind the rosemary into a coarse powder. (You can use a spice grinder or a mortar and pestle.)
- Mix. In a bowl, stir together all the ingredients. Break up any lumps of brown sugar with your fingers. Store in a dark place.
- To use. This rub does not contain salt. Dry brine (pre-salt) your meat at least 1 hour in advance. Then, pat the meat surface with wet hands or a wet paper towel to help the rub stick. Apply 1/2 teaspoon rub per 4 x 6-inch surface of meat. As for cooking, reverse sear for the best results.
Nutrition per Serving
Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 14mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 112IU | Vitamin C: 0.04mg | Calcium: 3mg | Iron: 0.1mg