Smoked Beef Rub (Dry Rub)
This beef spice rub is a multi-purpose rub, great for steaks or roasts!
Ingredients
- 1.5 tablespoons coarse ground black pepper
- 1.5 tablespoons coarse salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes, optional
- 1 pinch nutmeg
- 1 pinch thyme
Instructions
- In a small bowl, mix together all ingredients.
- Bring your meat out of the refrigerator and let it rest on the counter, allowing the meat to come closer to room temperature.
- Pat your cut of meat dry with paper towels and place it on a baking sheet.
- Apply a generous amount of rub to the meat and give it a good rub down, working the spices into the meat with your fingers. You can also apply olive oil to the meat before applying the rub, making it more of a wet rub.
- Allow the rub to rest on the meat at least 30 minutes before smoking. You can also put this rub on the day before and leave it on the meat overnight in the refrigerator for extra flavor!
Notes
Tip: If you have a gas grill, I love to sear the meat on high for 1-2 minutes after smoking to get a good hard crust. Allow for an extra 10 degrees increase in internal meat temperature for this process.
Store leftover rub that has not been contaminated by meat in an airtight container for up to 6 months. I like to double this batch, so I have more rub on hand for a later date!
Serving: 1, Calories: 31kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1g, Sodium: 1062mg, Fiber: 2g, Sugar: 2g
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