BIG BAD BEEF RUB RECIPE
This is the perfect beef dry rub recipe, creating a rich, flavorful, crunchy crust, called the bark or Mrs. Brown on brisket, beef ribs, steak, and more.
Provided by Kris Coppieters
Categories Sauces and Condiments
Number Of Ingredients 7
Steps:
- Prep. Mix the ingredients together in a bowl.
- If your meat has not been pre-salted, shoot for about 1/2 teaspoon of Morton Coarse Kosher Salt per pound/453.6 grams of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the AmazingRibs.com science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.
- Storing the rub. If you are not using it immediately, store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.
Nutrition Facts : Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RIB DRY RUB
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
Provided by Food Network
Time 10m
Yield about 9 tablespoons, enough for 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
BEEF AND LAMB DRY RUB
This is my favorite all purpose rub. Great on lamb, beef, and even salmon. Add some virgin olive oil and honey to make it into a wet rub (aka Bill's miracle mud).
Provided by Bïll Thompson
Time 10m
Yield 5
Number Of Ingredients 12
Steps:
- Whisk ancho powder, chipotle powder, coriander, salt, black pepper, cumin, cinnamon, fennel, garlic, dill, mustard, and lime zest together in a small bowl.
Nutrition Facts : Calories 25 calories, Carbohydrate 4.1 g, Fat 1 g, Fiber 2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 771.6 mg, Sugar 0.2 g
BEEF DRY RUB
I would use this rub on my brisket to give it a perfect crust. It can be used for beef or most other four legged critters. Give it time to pull moisture from your meat. I have used this for years. It is always a perfect rub.
Provided by PJ991092
Categories Low Cholesterol
Time 5m
Yield 1 1 3/4, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl. Rub into beef of your choice. You can't upset too much.
- reserve some rub to add to your mop if you make one.
Nutrition Facts : Calories 36.2, Fat 0.7, SaturatedFat 0.1, Sodium 1432.6, Carbohydrate 8, Fiber 2.4, Sugar 3.1, Protein 1.2
HOMEMADE DRY RUB FOR EVERYTHING
This dry rub adds layers of flavor to steaks, chicken, roasted veggies and more. The combo of everyday spices (think smoked paprika, garlic powder, oregano) plays up the savory notes, while a touch of sumac and cayenne provide a bit of acidity and heat. Feel free to double the recipe and store in an airtight container for an all-purpose spice blend to have on hand at any time.
Provided by Food Network
Categories condiment
Time 5m
Yield about 1/4 cup
Number Of Ingredients 10
Steps:
- Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
- To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.
BEEF DRY RUB
I use this dry rub in various ways. It shines when used as a rub on beef pieces destined for browning before slow cooking. Also good as a spice blend for home made marinades destined for pork, beef, or even chicken. I don't recommend it on lamb, or premium beef. I only use whole spices in this recipe, which I then grind to a powder, except for the paprika and garlic, which I buy in powdered form. But if all you have are ground spices, they should be fine. As long as they are fresh.
Provided by Ant M.
Categories Low Cholesterol
Time 10m
Yield 1 1, 1 serving(s)
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a bowl, and mix well using a spoon. Be sure to press any lumps with the back of the spoon to ensure a good blend.
- Mix all ingredients together, and store in an airtight container.
- Notes: Coriander = dhania = cilantro.
Nutrition Facts : Calories 76.3, Fat 1.8, SaturatedFat 0.2, Sodium 3495.1, Carbohydrate 15.7, Fiber 3, Sugar 8.9, Protein 2
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- The Dalmatian (Salt & Pepper) – This is a classic. It will tenderize the meat and bring out its natural flavor. We like using kosher salt (a small amount will do) and freshly ground black pepper.
- DIY 8:3:1:1 – We’ve talked about this 8:3:1:1 rub before. It is one of our favorites because you can use almost any ingredient in your spice cabinet and your meat will turn out great.
- All-purpose Dry Rub – Mix 1 tsp cumin, 1 tsp oregano, 2 tsp garlic powder, 2 tsp onion powder, 1 Tbsp chili powder, 1 Tbsp salt, 1 Tbsp paprika, ¼ cup brown sugar.
- Basic All-Purpose Steak Seasoning – Mix 2 Tbsp kosher salt, 2 Tbsp garlic powder, 1 Tbsp onion powder, and 1 Tbsp cracked black pepper.
- Sweet & Spicy Hamburger Rub – Mix 3 Tbsp paprika, 1 Tbsp freshly ground black pepper, 1 Tbsp dark brown sugar, 2 tsp chili powder, 2 tsp onion powder, 1 tsp sea salt, 1 tsp cayenne pepper.
- Cocoa Rub – Mix 2 tsp cocoa, 1 tsp salt, 2 Tbsp brown sugar, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp ground cumin, 1 Tbsp chili powder, 1 Tbsp ground black pepper.
- Carolina BBQ Rub –Mix 2 Tbsp salt, 2 Tbsp sugar, 2 Tbsp brown sugar, 2 Tbsp ground cumin, 2 Tbsp chili powder, 2 Tbsp ground black pepper, 1 Tbsp cayenne pepper, 1/4 cup paprika.
- Montreal Steak Seasoning Rub – Mix 2 Tbsp kosher salt, 2 Tbsp ground black pepper, 2 Tbsp paprika, 1 Tbsp onion powder, 1 Tbsp garlic powder, 1 Tbsp ground coriander, 1 Tbsp dill seeds, 1 Tbsp crushed red pepper flakes.
- Roast Dry Rub –Mix 3 Tbsp garlic powder, 2 Tbsp salt, 2 Tbsp Ground Black pepper, 1 tsp chili powder and ½ tsp cumin.
- Beef Brisket Rub – Mix 1 cup white sugar, 1 cup brown sugar, ¼ cup salt, 1/8 cup ground black pepper, 1/8 cup paprika, and 1 Tbsp garlic powder.
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