Beef Rub

If you love BBQs, you’ll often find yourself cooking beef. And when you do, you want a rub that does it justice.

A quality beef dry rub can utterly transform your joints. You go from something that tastes like regular beef to something that verges on the divine.

Beef dry rub will work with practically any cut. You can use this recipe with brisket, steak, rump, and ribs. It’s incredibly versatile.

What’s more, you can make this rub weeks in advance and use it over and over. Once you prepare it, it’s ready to go whenever you need it. Just sprinkle it over your meat before it hits the smoker. It’s super simple.

So how do you make beef dry rub? It’s way easier than you think.


1 tsp chipotle or cayenne pepper powder
2 tsp ancho powder (or American chili)
2 tsp garlic powder
2 tsp mustard powder
1 tbsp onion powder
1 tbsp granulated sugar
3 tbsp black pepper
1 tsp salt


Mix all of the ingredients above in a bowl and then store in a container. When mixing, ensuring that you evenly combine everything. That way, you can prevent harsh flavor variations.

This recipe is good for approximately 2lbs of meat. If your meat is fresh (not pre-salted), you’ll need about ½ tsp salt per pound.

If you decide to use the mix immediately, sprinkle and rub it into the meat thickly to heavier spots.

If possible, apply the rub a day or two before, as this will help to get it moving inward. Doing this will give you a better flavor once the joint hits the BBQ.

How do I store a batch of beef dry rub?

There’s no reason why you need to stick with the quantities of spices used in this recipe. The above will make about half a cup. But if you plan on BBQing various cuts of beef a lot over the coming months, you should make more.

Let’s say you want to make a big batch that will last you all year. Just multiply the above ingredients by twelve.

Why? Because there are three teaspoons in a tablespoon, and four tablespoons in a quarter cup.

This fact makes the math simple. Each tsp converts to a quarter cup, and each tbsp converts to ¾ cup. This way, you can make six cups of beef dry rub easily.

How do I make my beef dry rub sweeter?

Making beef dry rub sweeter is easy: just add more sugar.

Some people like to make their rubs sweeter if they’re planning on cooking ribs on the BBQ. The more sugar, the more caramelization you’ll get.

How should I store my beef dry rub?

Glass, lockable jars with seals are the best way to store beef dry rub at home. Keeping out moisture is essential to prevent clumping.

If you have a silica anti-moisture pack, place this with the rest of the spices to keep them fresher for longer.

The mix should last for about six months.

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