Total Time
Prep 5 mins
Cook 0 mins

Perfect For beef, but good an anything. I always double or triple this recipe. I use it so much.

Ingredients Nutrition


  1. Mix all ingredients in a bowl.
  2. Store in a air tight jar.


Most Helpful

I used your recipe smoking a 13 pound brisket for a Saturday cookout with my neighbors and it went over very well. Next time I think I'll try this using sweet paprika and 1/2 the pepper due to the little ones thought it was too hot. Other than satisfying the kids this was a good smoke. Good smoke ring and some nice bark with a nice flavor. I sliced the flat and we ate that with some potato packets and put the point back on to pull. I can taste the sandwiches for this week already. Thanks for the recipe. Chuck

Chuck in Killbuck May 06, 2007

very very very good!!! I followed your recipe EXCEPT for "granulated" garlic & onion I used the same amount of powder instead... I will look for granulated next time I buy these..BUT this worked so well I don't know if I want to change anything I used it on pork loin chops and really only had about 45 minutes to let them sit with the rub on them(in fridge zip lock bag) I can only imagin how great they would be if they had more time to sit with the rub..not that these were not good they were wonderful but I ALWAYS TRY to marinate at least a few hours if not over night.. am off to make a really big batch!! this is a WINNER..thank you...

gruntlady March 15, 2007

I cut this down to 1 tsp. measurements to use on a New York Strip steak AND two fresh tuna steaks. This rub worked wonders on both cuts of meat! Grilled outdoors over hardwood after sitting with the rub on for about an hour made for some excellent taste! I wasn't familiar with granulated garlic or onion -- so I substituted garlic powder and onion powder. Very yummy - and nice to find a rub that worked on both beef and seafood.

vrvrvr June 05, 2006

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