You will remember the day you discovered this great all purpose beef rub. Rubs are a great way to add flavor to meat. Rubs almost always contain salt because salt amps up flavor and helps form a crust. You can put a rub right on the bare meat, or you can help it stick by moistening the meat with some water, mustard, ketchup, or use cooking oil. We recommend cooking oil because it helps to keep the meat from sticking to your cooking surface and because most of the herbs and spices are oil soluble, not water soluble. Far more important is what is in the rub than what you choose to put under the rub. In Texas, many of your BBQ joints use plain old salt and pepper, called Dalmation rub. But beef brisket and beef ribs can handle and benefit from a great beef rub. This rub creates a rich, flavorful, crunchy crust called the bark. Beef rub is different than pork rub. Pork loves sweetness, but beef does not. The best pork rubs have more sugar in them, like our Farm House Dixie Dust. Black pepper, on the other hand, works great with beef. We use a coarse ground pepper and our chile powders offer the complexity of two different flavors and two different levels of heat. The Ancho has great flavor and a nice raisiny character. The Cayenne gives us a kiss of heat. DIRECTIONS: Lightly oil the meat with vegetable oil. Many of the flavors in the rub are oil soluble and the oil helps penetrate the meat, as does the salt. Spread the rub generously on beef brisket, not so thick on other, thinner cuts. You can apply it just before cooking, no need to let it marinate overnight. INGREDIENTS: Black Pepper, Salt, Sugar, Onion Powder, Garlic Powder, Ancho Chili Powder, Mustard Powder, Cayenne Powder.
To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start. One hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder. ENJOY!
