Homemade Beef Rub comes together with just 7 ingredients and can be used on all of your favorite tender cuts of beef! Make a big batch now so you never run out.
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Making your own run recipe like this easy DIY rub is just what you need to have on hand to make your dinner even more delicious. You can use this easy Beef Rub on my Boneless Beef Ribs, Pan Seared Garlic Ribeye Steak, a Broiled NY Steak, or in this tasty Steak and Potato Breakfast Hash.
Why This is the Best Beef Rub
You can easily control your ingredients to make the flavor come out exactly how you would like it. You can choose the quality of the ingredients. It is so much cheaper to make your own dry rub recipe than to pick up a prep
Ingredients Needed
- Paprika: I recommend smoked but regular will also work.
- Garlic Powder & Onion Powder: Granulated onion and garlic can also be used.
- Salt: I use Kosher but table salt will also work
- Black Pepper: Fresh cracked is my preference.
- Oregano: You can also use dried parsley or even basil.
- Red Pepper Flakes: Adds a nice little kick.
- Dehydrated Onion: Optional but highly recommended.
How To Make Homemade Beef Rub
- Add all ingredients to a small bowl and mix until all is well combined.
- For best results, store your spice rub in an airtight container for up to 6 months in a cool, dry place, at room temperature.
Helpful Tips
- This is a good rub recipe to triple, and store properly to make sure you never run out.
- Use this spice blend to make the best steak, ribs, beef brisket, prime rib, or use it on any cut of beef that you typically like an all purpose rub on.
- Like a little heat? Try using cayenne pepper.
- Want to add a touch of sweet? Add a dash of brown sugar to your perfect rub.
Recipe Faq's
A dry rub will not burn as long as it is used correctly. When applying a dry rub, it's important to ensure that the rub is well-balanced and not overly concentrated with sugar or salt, as these can cause burning.
When it comes to applying a dry rub to beef, the ideal time frame to leave it on can vary depending on personal preference and the cut of beef being used. As a general guideline, it is recommended to let the rub sit on the beef for at least 30 minutes to allow the flavors to penetrate the meat. For a deeper flavor infusion, you can leave the rub on for several hours or even overnight in the refrigerator, covered. This extended marinating time will enhance the taste and tenderness of the beef dishes, taking it to the next level, and resulting in a more flavorful and delicious end product.
No, it is not necessary to put oil on the beef first before applying the rub. However, if you prefer to use oil, you can brush a light coat over the beef before applying the rub to help it adhere better. Ultimately, whether or not to use oil before applying the rub is a personal choice based on your desired cooking method and flavor preferences.
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Homemade Beef Rub
Ingredients
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- ½ tablespoon Onion Powder
- 1 tablespoon Kosher Salt
- 1 tablespoon Black Pepper
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- ½ tablespoon dehydrated onion optional
Instructions
- In a small bowl add all the ingredients and mix until combined.
- Rub onto the beef making sure to coat all sides.
- Triple the ingredients and store in an air tight container for up to 6 months.
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