Beef Spice Rub
The more you learn about BBQing, you more you’ll find that the key element of any cookout, which will often set cuts of meat apart, particularly at competitions like the Burleigh BBQ Competition, is the spice rub. In this article I’ll be sharing my beef spice rub recipe. I have used it with great success with both beef ribs and also with brisket.
When I was living in Korea there was a little Korean BBQ joint down the road from my girlfriend’s (now wife) house that served the most amazing marinated beef. For entire year we ate there probably twice a week, puzzling over what set it apart. There were the usual Korean flavours of sugar, soy, garlic, and chilli but there was also something else. Eventually, after playing with some different spices at home we decided that the secret ingredient must be cinnamon. Once I started getting in ‘Qing properly back here at home I just knew I had to come up with something that would live up to those memories while staying true to the Low’n’Slow style.
Smoking Hot Confessions' Beef Spice Rub Recipe:
2 tsp whole black pepper corns
2 tsp rock salt
2 tsp onion powder
2 tsp garlic powder
4 TBS brown sugar
2 tsp ground cinnamon
2 tsp smoked chilli powder
Start by breaking up the black pepper corns. You can do this in either a coffee/herb grinder or a mortar and pestle. I prefer to leave my pepper corns a little chunky as I like the texture but that’s up to you.
Next, add the rock salt and grind that into the black pepper corns. Once you’ve done this, mix through the remaining ingredients. I like to use a ziplock bag as I can toss it around to make sure that the spices are all properly mixed.
Some people like to use a binding agent to get their spice rub to stick to their meat. This might be mustard for example. I do use this trick when I’m working with pork shoulders for pulled pork, but I don’t when I’m working with beef. I like to apply the rub, let the meat’s natural juices wet and soak up the spice rub and then apply some more. Once the meat stops wetting through the spice rub, that’s enough. You’ll soon find out how much spice rub you like to have on your meat though!
I’m certain that you will love this beef spice rub recipe. Give it a try and let me know how you go in the comments below. I’d love to see a pic of your creations!
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a recipe print function would make copying the recipes much easier
That’s a good idea Dave. Thanks for the suggestion. I’ll look into it.
this seems like a small amount of rub..will it be enough for a brisket?
Hi Randy,
It depends on the size of your brisket. I have used it to do a brisket, but if you’re worried about it, just double the recipe. If you have any left over, put it in a ziplock bag and store it in the fridge. It’ll last for ages.
Cheers,
Ben