There’s nothing better than a well-seasoned piece of beef. Use this beef dry rub for all of your beef recipes. It’s a game changer!
This is our favorite beef dry rub recipe. We use this dry rub on anything beef! It’s perfect for grilling, frying, searing, baking, or roasting. This dry rub spice blend does it all!
Homemade spice blends are easy to make, and you can make a large batch to have handy in your pantry for quick grabbing. Best of all, you can control the ingredients without preservatives and additives.
Use this rub for all your beef recipes, from smoked brisket to grilled steak. This dry rub compliments almost any bbq sauce and is excellent for smoking meat.
Ingredients Needed to Make Beef Dry Rub
The following ingredients are needed to make this beef dry rub recipe:
- Salt: Kosher Salt
- Savory Herbs & Spices: garlic powder, dried oregano
- Heat: Black Pepper, Chili Powder, and Cayenne Pepper
How To Make Beef Dry Rub
- Gather the Ingredients: It’s a lot easier to gather all the ingredients before you start mixing. This way, everything gets included, and you know ahead of time if you have the herbs and spices you need.
- Measure: Measure the ingredients into separate prep bowls or in separated piles in a bowl or on a plate. If you measure incorrectly, you can fix your mistake easily.
- Mix: Add all spices together in a bowl and combine with a whisk. Add the rub to a glass jar and seal tightly with a lid. Shake well before using.
- Rub: Generously pat (rub) the spice mixture over brisket, beef ribs, chuck roast, tri tip, and steak before cooking.
Keep this beef dry rub sealed tightly in an air tight container in a cool, dry place for six months.
How to Use Beef Dry Rub
This beef rub is great for anything beef. Here are a few recipes that we’ve used this rub for:
- Altering the ingredients will affect the way this rub tastes. Be careful when adjusting this recipe. Reducing the cayenne pepper is ok if you don’t like spicy food.
- If you are not using this rub on the grill or smoker, substitute the kosher salt with course smoked sea salt for a great smoky flavor.
- Pat your beef with paper towels before applying the beef rub so that it disperses evenly and won’t slide off the meat.
- Keep this beef dry rub sealed tightly in an air-tight container for six months in a cool, dry place.
Not unless you leave it over high heat or flame too long. This dry rub does not contain sugar, a common ingredient that makes some spice rubs burn.
How Long Do I apply before cooking? For best results, add the dry rub up to an hour before cooking to boost the flavor of your meat even more. Don’t worry; if you don’t have time to allow the meat to sit with the rub on it, it still tastes great but won’t be as intense.
Make this beef rub recipe your go-to recipe for all your beef recipes!
Beef Dry Rub
- ¼ cup Kosher salt
- 2½ tablespoons fresh cracked black pepper
- 4 teaspoons cayenne pepper
- 4 teaspoons garlic powder
- 4 teaspoon dried oregano
- 2 teaspoons chili powder
- Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the beef on all sides.