Creating your own dry rub recipes for beef is the key to fab flavours and mouthwatering aromas. So whether smoking, frying or oven cooking, this easy-to-make blend of spices and dried herbs will guarantee fabulous taste! (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp cumin seeds
2 tbsp dried sage
2 tbsp brown sugar
1 tbsp dried parsley
4 tsp black peppercorns
4 tsp paprika powder
4 tsp garlic powder
2-3 tsp chili powder (hot or mild)
1 tsp turmeric powder
1 tsp whole cloves
2 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store this dry rub for beef in an airtight jar and out of direct sunlight. Use within 3 months before making a fresh amount.
Note: Dry toasting the whole spices before grinding is something to consider. The heat releases massive amounts of flavours and fabulous aromas which will end up in your cooking! See the grinding page for further info about this recommended cooking technique. (Link opens in new window)
Note 2: You can use table salt for this recipe, but as you've gone to the effort of making your own I recommend using a quality sea, rock or kosher salt. It's healthier and will add better flavour to your blend and therefore your cooking!
Ingredient Note: If you have them available, use a few whole spices for your beef rub as these add the best flavour. If it's more practicable use pre-ground powders and reduce the amount the recipe requires by half. For example, for 4 tablespoons of cumin seeds you would use 2 tablespoons of pre-ground cumin. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.