Rub with pepper and spice to stand up to beef. This is great for brisket, chuck roast, and other big, beefy hunks of meat that you plan to smoke. Also works very nicely on a ribeye! The sugar gives you a nice crust, but no appreciable sweetness.

Prepare ahead of time, keep in a ziplock bag, mason jar, anything sealed.

Eric’s Beef Rub

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Recipe by Eric Course: Rubs

Servings

25

servings

Prep time

10

minutes

Cooking time

0

minutes

Calories

300

kcal

Total time

10

minutes

Ingredients

• 3 tbsp coarsely ground black pepper

• 2 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp American or Ancho chile powder

• 1 tbsp granulated sugar (white table sugar)

• 2 tsp mustard powder

Method

• Assemble all ingredients
• Dump into small mixing bowl
• mix together well
• Store covered

Notes

• There is no salt in the rub. You should be dry brining ahead of applying the rub. If you are not going to dry brine, add 1 1/2 tbsp of Morton’s kosher salt to the rub
• Use 1 tsp of the rub per pound of steak or tri-tip and up to 2 tsp of the rub per pound for short ribs, brisket, chuck roast.