Beef Dry Rub
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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:
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.
Contributor
@Ant M.
Contributor
"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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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.