Classic Beef Rub
From redkitchen 17 years ago
- - to make
- Serves 4
Rub for steaks, any beef. In fact don't let the names of rubs restrict your use....this beef rub melds so well with the juices and fat of a perfectly marbled steak. From Weber Grill
Ingredients
- 4 tea. kosher salt shopping list
- 1 Tab. pure chile powder shopping list
- 1 Tab. granulaated onion shopping list
- 1 1/2 tea. granulated garlic shopping list
- 1 tea. paprika shopping list
- 1 tea. dried marjoram shopping list
- 1/2 tea. ground cumin shopping list
- 1/2 tea. ground black pepper shopping list
- 1/4 tea. ground cinnamon shopping list
- Makes about 1/4 cup. Sprinkle each steak (or beef) with seasoning and press into meat. shopping list
How to make it
- If you leave a rub on for a long time, the seasonings intermix with the juices in the meat and produce more pronounced flavors, as well as a crust. This is good TO A POINT, but a rub with a lot of salt and sugar will draw moisture out of the meat over time, making the meat tastier, yes, but also drier. So how long should you use a rub?
- 1-15 minutes
- Small foods such as shellfish, cubed meat for kabobs & veggies
- 15-30
- Thin cuts of boneless meat, such as chicken breasts, fish fillets, pork tenderloin, chops and steaks
- 30-90
- Thicker cuts of boneless or bone-in meat such as leg of lamb, whole chickens, and beef roasts
- 2-8 HOURS
- Big or touch cuts of meat, such as racks of ribs, whole hams, pork shoulders, and turkeys
The Rating
Reviewed by 4 people-
NO! NO!....... LET ME BE THE FIRST TO GIVE YOU A BIG 5 ... LOL........... THANKS
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Thanks for the great tips as well!
rml
in loved it
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Hey this is crazy info to know --
bad_company
in Tucson loved it
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