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The Right Rub Can Make or Break Your Beef!
It doesn’t matter if you are smoking a brisket or just grilling a steak. This is the one of the most crucial elements. Right? That’s why we highly recommend this rub recipe from Smoking Hot Confessions. We consider it to be the “Ultimate” Beef Spice Rub Recipe.
Try it out and see if you agree.
The more you learn about Barbecuing, you more you’ll find that the key element of any cookout, which will often set cuts of meat apart, particularly at competitions like the Burleigh BBQ Competition, is the spice rub. In this article, I’ll be sharing my beef spice rub recipe. I have used it with great success with both beef ribs and also with brisket.
Goes well on Brisket…
And on ribs too…
When I was living in Korea there was a little Korean BBQ joint down the road from my girlfriend’s (now wife) house that served the most amazing marinated beef. For entire year we ate there probably twice a week, puzzling over what set it apart. There were the usual Korean flavors of sugar, soy, garlic, and chili but there was also something else. Eventually, after playing with some different spices at home we decided that the secret ingredient must be cinnamon. Once I started getting in ‘Qing properly back here at home I just knew I had to come up with something that would live up to those memories while staying true to the Low’n’Slow style.
Smoking Hot Confessions’ Beef Spice Rub Recipe:
2 tsp whole black peppercorns
2 tsp rock salt
2 tsp onion powder
2 tsp garlic powder
4 TBS brown sugar
2 tsp ground cinnamon
2 tsp smoked chili powder
A mortar and pestle: best money you’ll ever spend!
Start by breaking up the black peppercorns. You can do this in either a coffee/herb grinder or a mortar and pestle. I prefer to leave my peppercorns a little chunky as I like the texture but that’s up to you.
Zippies are your friend!
Next, add the rock salt and grind that into the black peppercorns. Once you’ve done this, mix the remaining ingredients. I like to use a ziplock bag as I can toss it around to make sure that the spices are all properly mixed.
Some people like to use a binding agent to get their spice rub to stick to their meat. This might be mustard for example. I do use this trick when I’m working with pork shoulders for pulled pork, but I don’t when I’m working with beef. I like to apply the rub, let the meat’s natural juices wet and soak up the spice rub and then apply some more. Once the meat stops wetting through the spice rub, that’s enough. You’ll soon find out how much spice rub you like to have on your meat though!
Colours-up very nicely on a brisket…
…and on ribs too!
September 12, 2016
CategoryBarbecueGrillingRecipesSmoking
Ingredients
- 2 tsp whole black pepper corns
- 2 tsp rock salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 4 TBS brown sugar
- 2 tsp ground cinnamon
- 2 tsp smoked chili powder
Instructions
- Start by breaking up the black peppercorns. You can do this in either a coffee/herb grinder or a mortar and pestle. I prefer to leave my peppercorns a little chunky as I like the texture but that’s up to you.
- Next, add the rock salt and grind that into the black peppercorns. Once you’ve done this, mix the remaining ingredients. I like to use a ziplock bag as I can toss it around to make sure that the spices are all properly mixed.
- *Some people like to use a binding agent to get their spice rub to stick to their meat. This might be mustard for example. I do use this trick when I’m working with pork shoulders for pulled pork, but I don’t when I’m working with beef. I like to apply the rub, let the meat’s natural juices wet and soak up the spice rub and then apply some more. Once the meat stops wetting through the spice rub, that’s enough. You’ll soon find out how much spice rub you like to have on your meat though!
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I’m certain that you will love this beef spice rub recipe.
The post Beef Spice Rub Recipe appeared first on Smoking Hot Confessions.
via Beef Spice Rub Recipe
FAQs
Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.
How long do you leave spice rub on meat? ›
One of the advantages of using a dry rub over a marinade, however, is that a dry rub doesn't necessarily have to be left to soak for too long—30 minutes to 3 hours usually gets the job done. Many people also tend to leave the meat overnight so that the flavours really get soaked in as deep as they can.
What ingredients are in Traeger beef rub? ›
Bring out the best in your burgers, steaks, and brisket with Traeger Beef Rub. Sweet molasses is balanced with paprika, chili powder, and other spices to match with the bold flavor of beef.
What enhances the flavor of beef? ›
Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.
Should you oil meat before dry rub? ›
A dry rub can be rubbed directly into the meat and massaged until it sticks to the surface. We recommend patting your cut of meat dry using paper towels. From there, you can season directly onto the meat or apply a small amount of oil over the surface before coating generously in the dry rub.
Do you oil meat before or after seasoning? ›
To help your seasonings adhere to the steak's surface, you can brush all sides with a small amount of olive oil first. Season steak generously, especially with thicker steaks. You'll want to have the flavor in every bite, and since only the outside gets seasoned, it needs to be enough to achieve that flavor.
Do you wash off dry rub before cooking? ›
Before cooking, use your fingers to wipe off excess dry rub and remember not to add any additional salt, either directly or in salty additions such as soy sauce or canned broth, unless it's labeled low sodium. After the meat has finished cooking, let it rest.
How long to dry rub meat before smoking? ›
Allow the BBQ rub to rest on the food 15 minutes to 2 hours (and up to several hours if you've got time) before tossing the meat on the grill or in the smoker.
Do you put rub on meat before smoking? ›
Rubs added prior to the cooking process help pull some moisture to the top of the meat, mixing with the spices and creating a crust or bark on the outside of the meat, adding a whole new layer of flavour when the meat is done.
Is Traeger Rub good for brisket? ›
Simple spices are all it takes to make your taste buds think they've hit the jackpot. Ground coffee (or our Coffee Rub) plus our Traeger Prime Rib Rub rub are perfect for your brisket while it smokes low and slow.
The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.
Why does my ribeye have no flavor? ›
Don't Overcook Your Steak
If you're serving a steak cooked for too long, it will finish up dry and unappealing. The best way to prevent this is to take your steak's temperature before serving it. Once it hits your desired temperature, take it off the fire and let it sit for five minutes before cutting into it.
What spices add flavor to meat? ›
Basil – this spice adds a refreshing, hearty tone to beef, and the flavors of this spice complement the meat. Yellow mustard powder – a very pungent seasoning that produces a sharp taste when used for burgers. Onion/garlic – much like yellow mustard powder, this spice creates that classic, strong taste for your beef.
What spices are good for meat seasoning? ›
- Blend: oregano, cumin, pepper, mustard, cayenne, and thyme.
- Blend: chili powder, cumin, oregano, salt, pepper, garlic powder, and cilantro.
- Blend: salt, pepper, paprika, onion powder, garlic powder, ground coriander.
Pair Them Right
- Chicken: basil, chervil, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, thyme.
- Beef: basil, chives, marjoram, oregano, parsley, rosemary, tarragon, thyme.
- Pork: basil, dill, lemon verbena, marjoram, oregano, parsley, rosemary, sage.
For instance, beef pairs perfectly with basil, cumin, rosemary and thyme whereas lamb tastes better when seasoned with cinnamon, sage and mint. Veal matches with bay leaf, black pepper, dill and saffron. And now it's your turn to create your combination!
Should you add seasoning to ground beef? ›
When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly. The same goes for other seasonings, but for a different reason.
Goes well on Brisket…
And on ribs too…
A mortar and pestle: best money you’ll ever spend!
Colours-up very nicely on a brisket…
…and on ribs too!
