Name: Beef Dry Rub
Prep time: 10 min
Total time: 10 min
Yield: 1 1, 1 serving(s)
Ingredients: 1 1/2 teaspoons salt; 1 teaspoon ground black pepper; 2 teaspoons treacle sugar or 2 teaspoons brown sugar; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon black mustard seeds (ground); 1 teaspoon coriander seed (ground); 1/2 teaspoon dried rosemary (ground); 1/2 teaspoon cumin seed (ground)

Recipe by Ant M.

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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.

Ready In:: 10mins
Serves:
Yields:
Units:

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ingredients

1 ¹⁄₂ teaspoons salt
1 teaspoon ground black pepper
2 teaspoons treacle sugar or 2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black mustard seeds (ground)
1 teaspoon coriander seed (ground)
¹⁄₂ teaspoon dried rosemary (ground)
¹⁄₂ teaspoon cumin seed (ground)

directions

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.

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RECIPE MADE WITH LOVE BY

@Ant M.

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@Ant M.

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"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."

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creation by Ant M.

2/3/2017

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.