Print This Page

Homemade BBQ Dry Rub - Caramelizing, Flavouring and Seasoning Your Beef Beautifully!

If you're grilling or barbecuing beef, this BBQ dry rub recipe is the one I recommend. The mix of brown sugar, spices and dried herbs will melt all over the meat, caramelizing and seasoning it beautifully! (See the bottom of the page for links to more of my homemade recipes)

What You'll Need: (makes about 12 tablespoons)

6 tbsp brown sugar
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp dried oregano
2 tbsp paprika powder
1 tbsp allspice berries
4 tsp dried thyme
2-3 tsp salt (See note 2 below)
2 tsp mustard powder
3 inch piece of cinnamon

tbsp = tablespoon
tsp = teaspoon

Directions:

• Break up the cinnamon stick so it fits into your grinder

• Grind the cinnamon pieces along with the salt, sugar, cumin seeds, peppercorns and allspice berries

• Once ground, sieve into a bowl

• Stir in the paprika and mustard powders

• Finally, crumble in the dried oregano and thyme. Stir again
  
  

Store your BBQ dry rub recipe in an airtight jar out of direct sunlight and in a cool place (your fridge is a perfect storage place). Use within 3 months before making a fresh amount.

Note: For even more flavours, you could dry toast the cumin seeds, peppercorns, and allspice berries prior to grinding and combining.

See the grinding page for info and photos on how to do this. (Link opens in new window)

Note 2: I recommend using a quality rock/kosher/sea salt for using in your seasoning mixes as these are are a bit less processed than table salt. If you only have table salt available, just use that and it'll still flavour and season your grilled beef perfectly.

Ingredient Note: Try and use whole spices where possible for this barbecue dry rub. They will give your food tons of flavour! However, If you don't have them all, use pre-ground powders but reduce the quantities by about half. For example; 2 tablespoons of peppercorns would equal about 1 tablespoon of pre-ground pepper. Reduce any others you don't have whole by half as well.

How to Use Barbecue Rubs

If you have your own preferred technique, carry on doing that...

Cover your piece of meat with the mix and massage in. You can cook straightaway, but it's better to cover and place in your refrigerator for at least an hour or better overnight. This will let the flavours really soak in.

An hour or so before barbecuing time, take it out of the refrigerator and allow it to return to room temperature.

 After Making Your BBQ Dry Rub You May Enjoy...

Barbecue Rub Recipe For Pork Perfection

All-Purpose BBQ Rub Recipe - Great For All Your Favourite Cuts of Meat

A Collection of Mild, Hot and Fiery Chili Powders

Return to BBQ Rubs

Return to Home

ShareFacebookTwitterPinterestTumblrRedditWhatsAppMessenger