Beef Rub for Barbacoa

A great recado for flavoring beef in preparation for smoking. Adjust seasoning to taste. If using on pork, leave out the onion and add 1 tsp each of coriander seed, mexican cinnamon and allspice. If I am using a smoker for this, I like using 4 garlic cloves, mashed, and adding them after the dry spices are ground well. If I am using higher heat, I use the garlic powder so it doesn't burn and get bitter. Ick! Red Apple has a great barbacoa recipe, #184735, that this would work beautifully on. This rub will keep very nicely in a bag in the freezer.

• Ready In: 5 mins
• Yields: 1/4 cup

Ingredients

• 1  tablespoon black peppercorns
• 1  tablespoon ancho chili, powdered
• 1  tablespoon cayenne powder
• 1⁄2 tablespoon cumin seed
• 1  tablespoon oregano (not Greek)
• 1  tablespoon  onion flakes
• 1  tablespoon garlic powder

Directions

1. Combine all ingredients in a spice grinder and pulverize.
2. Rub on all meat surfaces.
3. Place meat in ziploc, or wrap with foil/plastic wrap and place in refrigerator overnight.