Beef Rub Recipe
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.
Makes
1/4 cup, enough for about 8 large steaksIngredients
- 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
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.
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