This easy dry rub for beef recipe can be used on any cut of beef, from steaks, hamburgers, tri tip, and brisket to chuck roast. Use it as a dry rub for baby back ribs, too! Mix it up and enjoy your mouth-watering main dish!
So you’re looking for the best dry rub recipe for beef?
Well, you’re in the right spot, because this easy spice blend is my go-to for all cuts of beef, including tri tip, brisket, steak, and any kind of roast.
With just a handful of dried herbs and spices you likely already have on hand, we create a versatile beef rub that results in flavorful meat each and every time.
Use it as a dry rub for ribs and a dry rub for chicken wings too! While I find the simple combination of kosher salt, garlic powder and pepper to be all you need for steak seasonings, I also fully support using this concoction on steaks.
Whipping up a filet mignon, New York strip steak, or ribeye steak and want some extra flavor? Go for it!
Why make a homemade spice blend when we can just stick with store-bought? The simple answer is quality control.
I like that my spice blend recipes don’t include sugar (many store-bought versions do), and that I can control the amount of each ingredient.
For instance, I’m big on onion and garlic so I always add more to let those flavors shine.
Would you believe me if I told you I use this exact mixture for my taco meat? It’s true. I’m not huge on ground cumin (which is always included in chili powder), so I make my own chili powder without it, using everything but.
In this sense, any cut of beef you enjoy can benefit from this delicious rub – even ground beef!
Let’s dive right into the beef dry rub ingredients! They can all be found at any grocery store.
Dry Rub Ingredients:
Sweet Paprika (use smoked paprika if you like it)
Garlic Powder
Onion Powder
Dried Oregano
Sea Salt
Black Pepper
The end result of this combination of simple ingredients yields a savory smoky flavor that leaves beef tasting like it has been expertly prepared. These simple seasonings bring amazing flavor to anything they touch!
It is the best way to take your meat to the next level. From beef brisket to prime rib, this is a good rub for it all!
So if you’re looking for the perfect seasoning blend for beef rubs, beef tenderloin, or the best brisket rub, this simple yet flavorful dry rub compliments the meat to perfection.
Optional Additions:
- For a sweeter rub, add 1 to 2 tablespoons dark brown sugar or white sugar
- To make a spicy rub, add ¼ to ½ teaspoon cayenne pepper or ½ to 1 teaspoon red pepper flakes. I like adding red pepper flakes.
- Add in more dry herbs like dried parsley or thyme if you enjoy a bigger earthy flavor.
Now that we’ve covered the basic ingredients and potential changes, let’s make it!
How to Make a Dry Rub for Beef:
Add all of the ingredients for the dry rub to a small sealable jar. Seal the jar and shake it up until everything is well combined.
Use immediately on any cuts of meat or save it for later use.
Note: if you plan to use the whole batch of spice rub, mix everything in a small bowl rather than a jar.
Keep any remaining spice rub stored in an airtight container in your pantry at room temperature with your other spices.
How to Use Beef Rub:
For a Roast or Steak: Remove your meat from its packaging and place it on a flat surface, such as a cutting board.
Use paper towels to pat the whole surface of the meat dry or any excess liquid (remember to get all sides!).
Sprinkle the whole surface of the meat with the a generous amount of rub and use your hands to gently pat it into the meat.
If your beef doesn’t have much fat marbling, you may consider rubbing the meat in 1 to 3 tablespoons of avocado oil or olive oil prior to applying the rub.
This helps protect the meat during the cooking process and also adds flavor.
For Ground Meat: If making burgers, transfer the burger meat to a large mixing bowl and add your desired amount of rub.
I’d recommend 1 tablespoon for every one pound of meat. Use your hands to mix everything together, then form your patties.
If you’re simply cooking ground beef with spices, heat oil in a large skillet and add the hamburger meat and your desired amount of beef rub.
Similar to hamburgers, I recommend 1 tablespoon of seasoning for every 1 pound of meat, or to your personal taste.
To Slurry or Not to Slurry:
What’s the difference between a slurry, a dry rub, and a marinade? A slurry involves a dry rub (or spice blend) that has a small amount of oil added to it to create a rub-on paste. It isn’t so much oil that it can be considered a marinade, yet it also can’t be considered a dry rub.
For this particular recipe, add 3 to 4 tablespoons of avocado oil or olive oil to the dry rub to turn it into a slurry that can easily be spread over any kind of beef.
Marinades usually include a substantial amount of liquid and are usually applied to meat for at least 20 minutes, but ideally several hours.
In contrast, a dry rub or spice blend is sprinkled over meat to season it and the meat is often cooked immediately.
There are no hard and fast rules regarding rubs and slurries, so they can act as a dry brine (think of it as a dry marinade) for meat. Similar to a marinade, the meat can be stored in the refrigerator for as little as 20 minutes, or up to 24 hours with a rub or slurry applied.
If you’re planning on making a tougher cut of meat like skirt steak or flank steak, I recommend going the slurry or dry brine route to allow the flavor of the beef to develop and to give the meat more time time to tenderize.
How Long do Dry Rubs Last?
This rub lasts for 2 to 4 years, or as long as any of the individual spices stay fresh. Check expiration dates, if applicable.
Most spices last for 2 to 4 years unless otherwise specified, so I’m comfortable keeping this rub on hand for months on end. Truthfully, though, it doesn’t last that long because I always use it up.
For the best results, store this dry beef rub in an airtight glass jar such as a mason jar.
How Much Meat Does This Beef Rub Cover?
This recipe makes a little over ¼ cup of dry rub. This is perfect for a 2.5 to 3-pound hunk of meat. If you’re making a larger roast or if you think you’ll use this beef rub in multiple applications, feel free to double, triple, or even quadruple the batch.
For huge briskets, I recommend going big because they can handle an enormous amount of spices for an incredible perfect crust, especially if you’re smoking the meat.
Where to Use Beef Rubs:
Any of the following recipes can accommodate a dry rub!
- BBQ Tri Tip
- How to Cook Brisket in the Oven
- Reverse Sear Steak
- Slow Cooker Pot Roast
- Smoked Brisket
- Garlic Herb Roast Beef
- BBQ Baked Ribs
And that’s it! The easiest, dreamiest dry rub for beef that will get your mouth watering every time.
The next time you’re making a steak on demand, smoking a rack of ribs, or barbecuing some tri tip, use this gem of a rub to season the meat!
Feel free to leave a comment below letting us know how you use this easy spice blend for beef.
Dry Rub For Beef
Ingredients
- 1 ½ Tbsp sweet paprika smoked if you like it
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp dried oregano
- 2 tsp sea salt
- 1 tsp black pepper
Optional Additions:
- 1 to 2 Tbsp brown sugar or cane sugar to add sweetness
- ¼ tsp cayenne pepper or ½ tsp red pepper flakes to add spice
Instructions
- Add all of the ingredients for the dry rub to a small sealable jar. Seal the jar and shake it up until everything is well combined.
- Use immediately on any cuts of meat or save it for later use.
For a Roast or Steak:
- Remove your meat from its packaging and place it on a flat surface, such as a cutting board. Use paper towels to pat the whole surface of the meat dry or any excess liquid (remember to get all sides!).
- Sprinkle the whole surface of the meat with the a generous amount of rub and use your hands to gently pat it into the meat.
- If your beef doesn’t have much fat marbling, you may consider rubbing the meat in 1 to 3 tablespoons of avocado oil or olive oil prior to applying the rub. This helps protect the meat during the cooking process and also adds flavor.
For Ground Meat:
- If making burgers, transfer the burger meat to a large mixing bowl and add your desired amount of rub. I’d recommend 1 tablespoon for every one pound of meat. Use your hands to mix everything together, then form your patties.
- If you’re simply cooking ground beef with spices, heat oil in a large skillet and add the hamburger meat and your desired amount of beef rub. Similar to hamburgers, I recommend 1 tablespoon of seasoning for every 1 pound of meat, or to your personal taste.
Nutrition
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