The Right Rub Can Make or Break Your Beef!
It doesn’t matter if you are smoking a brisket or just grilling a steak. This is the one of the most crucial elements. Right? That’s why we highly recommend this rub recipe from Smoking Hot Confessions. We consider it to be the “Ultimate” Beef Spice Rub Recipe. Try it out and see if you agree.
The more you learn about Barbecuing, 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.
Goes well on Brisket…
And on ribs too…
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 flavors of sugar, soy, garlic, and chili 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
A mortar and pestle: best $10 you’ll ever spend!
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.
Zippies are your friend!
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!
Colours-up very nicely on a brisket…
…and on ribs too!
I’m certain that you will love this beef spice rub recipe.
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