The Best Beef Rub You’ll Ever Use

Alternatives to Ingredients

Paprika: Chipotle powder can be a good substitute. However, it has a naturally smoky flavor compared to paprika. Another choice is a pinch of cayenne pepper powder. Only use a pinch because this is much stronger compared to paprika.

Mustard powder: Wasabi powder and horseradish powder are good substitutes because they are both pretty strong, like mustard powder. Both of them also share similar consistencies. The downsides with them are that wasabi is a little hotter/spicier, and horseradish has a slightly sour taste compared to the mustard powder.

Onion powder: For every teaspoon of onion powder you use, use 1 tablespoon of onion flakes. The flavor will pretty much be exactly the same.

Garlic powder: For every 1/8 teaspoon of garlic powder, you can use 1/2 a teaspoon of garlic flakes. Another replacement is using 1/4 teaspoon of granulated garlic for every 1/8 teaspoon or garlic powder that would have been used.

Dried basil: If you are out of dried but have fresh, you can always use fresh. Use 1 tablespoon of fresh basil for every teaspoon of dried basil you would have used. If you do not have dried or fresh basil, used oregano or thyme. The flavor will be slightly off, but the general taste will get as close as you can get, and the dried/fresh substitutions can be used for these herbs as well.

Dried bay leaf: The dried/fresh herb rule can be applied here as well. If you have neither, use the same amount with thyme. The only difference is that you might taste a slightly minty flavor; that is the thyme.

Ground coriander seeds: Cumin, fennel, and caraway seeds can all be a substitute for ground coriander seeds, and you can even mix them together to get a closer taste. Use the same amount of the substitute as you would the ground coriander seeds, even if you are combining them.

Dried savory: Like with the ground coriander seeds, there are three different substitutes that can be used separately or combined: thyme, marjoram, and/or sage. The rule of using the same amount is applied.

Dried thyme: Basil, marjoram, oregano, or savory are all good substitutes. Oregano is stronger and a little more bitter than the others. Savory works better as a substitute, but choose the right one. Summer savory is more accurate because it has a slight peppery taste, like thyme, while winter savory has a more piney taste.

Ground cumin: Chili powder can be a good substitute for ground cumin, as long as you make sure not to increase the amount. This can make the rub a lot spicier than intended. The better option would be caraway seeds because they share much of the same flavor. 

Step 1: Mix together all ingredients

When doing this step, you want to make sure that you don't let some of the ingredients clumps because this will cause inconsistent flavoring. There are two simple methods to prevent this: a whisk or a sifter.

Make sure you use a large enough bowl. If you are using a whisk, put all ingredients in the bowl and carefully begin to whisk, and make sure not to do it too fast or the ingredients will fly everywhere.

Do this until you are satisfied. If you are using a sifter, put the sifter over the bowl, add the ingredients and begin sifting. Then, stir and repeat the process until you are satisfied.

Step 2: Use on beef the night before you are going to cook

After you prepare your beef, lay it on a flat surface. Then, take the spice rub and lightly sprinkle it over the meat. Using your hand, mostly the fingers, rub and massage the rub into the entire surface of the meat. (Make sure your hands are properly washed) Next, flip the steak and repeat the process.

Try to apply the rub as evenly as possible, and it will taste even better. Once it is seasoned, wrap the beef in plastic wrap or a Ziploc bag and put it in the fridge. Most beef should be in there for no more than 24 hours. The longer it is sitting, the deeper the flavors will travel in the beef.

Step 3: Store in an airtight jar

If you store your rub mix in an airtight jar, the seasonings will keep their flavor longer, allowing you to use them on a later date. If you used fresh herbs and spices, or recently dried herbs and spices, and then stored the rub right away, they can even stay good for up to a year.

Start to check the rub six months after storing it to know if it still has a fresh smell and taste. Also, make sure to date the jar when you store it so you know how much longer until you can use it.

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4.8 from 5 votes

Best Beef Rub

There are as many different dry rubs, as there are meat cuts to cook: rib rub, steak seasoning or steak rub, pork rub, bbq rub, smoked beef brisket dry rub, tri tip rub, smoked chicken rub - and this is just the tip of the iceberg.

Prep Time15 mins

Cook Time15 mins

Course: Side Dish

Cuisine: American

Keyword: Beef Rub

Servings: 1

Calories: 20.6kcal

Ingredients

• 2 1/2
  
  Tablespoons
  
  Dark brown sugar
  
  
• 2
  
  Tablespoons Paprika
  
  
• 2
  
  Teaspoons
  
  Mustard powder
  
  
• 2
  
  Teaspoons Onion powder
  
  
• 1
  
  tbsp
  
  Garlic powder
  
  
• 1 1/2
  
  Teaspoons
  
  Dried basil
  
  
• 1
  
  Teaspoon
  
  Ground bay leaves
  
  
• 3/4
  
  Teaspoon
  
  Ground coriander seed
  
  
• 3/4
  
  Teaspoon
  
  Ground savory
  
  
• 3/4 Teaspoon Dried thyme
  
  
• 3/4
  
  Teaspoon Ground black pepper
  
  
• 3/4
  
  Teaspoon
  
  Ground white pepper
  
  
• 1/8
  
  Teaspoon Ground cumin
  
  
• 1
  
  Tablespoon
  
  Kosher salt
  
  

Instructions

• When doing this step, you want to make sure that you don't let some of the ingredients clumps because this will cause inconsistent flavoring.
  
  
• There are two simple methods to prevent this: a whisk or a sifter.
  
  
• Make sure you use a large enough bowl.
  
  
• If you are using a whisk, put all ingredients in the bowl and carefully begin to whisk, and make sure not to do it too fast or the ingredients will fly everywhere.
  
  
• Do this until you are satisfied.
  
  
• If you are using a sifter, put the sifter over the bowl, add the ingredients and begin sifting. 
  
  
• Then, stir and repeat the process until you are satisfied.
  
  
• After you prepare your beef, lay it on a flat surface.
  
  
• Then, take the spice rub and lightly sprinkle it over the meat.
  
  
• Using your hand, mostly the fingers, rub and massage the rub into the entire surface of the meat.
  
  
• (Make sure your hands are properly washed) Next, flip the steak and repeat the process.
  
  
• Try to apply the rub as evenly as possible, and it will taste even better.
  
  
• Once it is seasoned, wrap the beef in plastic wrap or a Ziploc bag and put it in the fridge.
  
  
• Most beef should be in there for no more than 24 hours.
  
  
• The longer it is sitting, the deeper the flavors will travel in the beef.
  
  
• If you store your rub mix in an airtight jar, the seasonings will keep their flavor longer, allowing you to use them on a later date.
  
  
• If you used fresh herbs and spices, or recently dried herbs and spices, and then stored the rub right away, they can even stay good for up to a year.
  
  
• Start to check the rub six months after storing it to know if it still has a fresh smell and taste.
  
  
• Also, make sure to date the jar when you store it so you know how much longer until you can use it.

Nutrition

Serving: 49g | Calories: 20.6kcal

Frequently Asked Questions