The Best Beef Rub Recipe - The Mountain Kitchen (2024)

There’s nothing better than a well-seasoned piece of beef. Use this beef rub recipe for all of your cuts of beef. It’s a game-changer!

This is our favorite beef dry rub recipe. We use this dry rub on anything beef! It’s perfect for grilling, frying, searing, baking, or roasting. This dry rub spice blend does it all!

Homemade spice blends are easy to make, and you can make a large batch in your pantry for quick grabbing. Best of all, you can control the ingredients without preservatives and additives.

Use this rub for all your beef recipes, from smoked brisket to grilled steak. This dry rub compliments almost any bbq sauce and is excellent for smoking meat.

Ingredients Needed to Make Beef Dry Rub

The following ingredients are needed to make this beef dry rub recipe:

• Salt: Kosher Salt
• Savory Herbs & Spices: garlic powder, dried oregano
• Heat: Black Pepper, Chili Powder, and Cayenne Pepper

How To Make Beef Dry Rub

1. Gather the Ingredients: It’s a lot easier to gather all the ingredients before you start mixing. This way, everything gets included, and you know ahead of time if you have the herbs and spices you need.
2. Measure: Measure the ingredients into separate prep bowls or in separate piles in a bowl or on a plate. If you measure incorrectly, you can fix your mistake quickly.
3. Mix: Add all spices to a bowl and combine with a whisk. Add the rub to a glass jar and seal tightly with a lid. Shake well before using.
4. Rub: Generously pat (rub) the spice mixture over brisket, beef ribs, chuck roast, tri tip, and steak before cooking.

Storage

Keep this beef dry rub sealed tightly in an air-tight container in a cool, dry place for six months.

How to Use This Beef Rub

This beef rub is great for anything beef. Here are a few recipes that we’ve used this rub for:

• Brisket
• Beef Ribs
• Chuck Roast
• Tri Tip
• Beef Tenderloin
• Steak

Tips

• Altering the ingredients will affect the way this rub tastes. Be careful when adjusting this recipe. Reducing the cayenne pepper is ok if you don’t like spicy food.
• If you are not using this rub on the grill or smoker, substitute the kosher salt with course smoked sea salt for a smoky flavor.
• Pat your beef with paper towels before applying the beef rub so it disperses evenly and won’t slide off the meat.
• Keep this beef dry rub sealed tightly in an air-tight container for six months in a cool, dry place.

FAQ’s

Make this beef rub recipe your go-to recipe for all your beef recipes!