Beef Seasoning/dry rub

Beef Rub 

Beef Rub 

I think Texans have an inborn, deep, lasting and pure love for beef. Or maybe it’s just me. Some of my first memories are on my cousin’s cattle ranch and I spent a couple of summers of my childhood helping to herd cattle.

Beef was never a taboo food and was eaten just as much, if not more than other meats. Texas BBQ is very clearly rooted in beef and I’m pretty sure that every Texan has a very strong opinion of how it should be prepared and what “makes” the brisket.

This beef seasoning/dry rub is really versatile and can be made in batches to be kept for regular use. It also doesn’t require any odd ingredients so it can be quickly put together if needed at the last minute.  It can also be used for other meats besides beef, but I think that red meats (beef and lamb) hold up a bit better to the chili powder without being completely overwhelmed.

You can make this mixture ahead of time and use it to season meat as needed or you can make a scaled batch to season a roast or brisket as a dry rub. For example, I might use a few shakes of this to season some ground beef or I might make a whole batch and use it as a dry rub for a 4 lbs brisket.

Ingredients

Chili powder, 2 tbsp

Garlic powder, 1 tbsp

Onion powder, 1 tbsp

Black pepper, 1 tbsp ground

Mustard, 2 tsp ground dry

Salt, 2 tbsp

Beef Rub Ingredients: Chili powder, salt, mustard, onion powder, pepper, and garlic powder 

Beef Rub Ingredients: Chili powder, salt, mustard, onion powder, pepper, and garlic powder 

Serves: enough to season 4 lbs beef as a dry rub

Time – prep: less than 5 minutes

 

1. Put all ingredients in a jar and mix together. If your garlic powder has clumped a bit use a spoon to crush the clumps. Save until needed.

 

Do you have a go to beef seasoning/dry rub? Do you love beef as much as I do? 

 

If you want great quality beef and are in the New York/Northeast area, check out 8 O'Clock Ranch