Big Bad Beef Rub
Spices, Rubs, Brines, Cures
Ingredients
3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons American chili or ancho powder
1 teaspoon chipotle or cayenne powder
Directions
Mix the ingredients together in a bowl. Store the rub in a tightly sealed bottle in a dark place. It will slowly start to decline in quality but should be fine up to a year later. Taste it first.
If your meat has not been pre-salted, shoot for about 1/2 teaspoon of kosher salt per pound of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward.
You can apply the rub in advance, or just before cooking if you wish. Spread the rub generously on beef brisket, not so thick on other, thinner cuts.
Nutrition
Calories per serving 2
Saturated Fat 0 g 0 %
Trans Fat
Cholesterol -
Sodium 1 mg 0 %
Total Carbohydrate 1 g 0 %
Dietary Fiber 0 g 0 %
Total Sugars 0 g
Includes 0 g Added Sugars
Protein 0 g 0 %
Vitamin D -
Calcium 2 mg 0 %
Iron 0 mg 0 %
Potassium 7 mg 0 %
*Percent Daily Values are based on a 2,000 calorie diet.