Beef Rub
“This is the rub we use on our brisket, tri-tip, beef ribs, and burnt ends. It is a great combination of flavors for any cut of beef including steaks.” —Patrick Klaiber, pitmaster, AJ’s Pit Bar-B-Q
Ingredients
- 1 c. black pepper
- 1 c. onion powder
- ½ c. brown sugar
- ½ c. garlic powder
- ½ c. paprika
- ¾ c. kosher salt
Directions
- Add all ingredients to a bowl and mix thoroughly. Store in an airtight container for up to 3 months.
Notes
Tips from the Pitmaster:
- Rub evenly and generously on large cuts of beef such as brisket, prime rib, or tri-tip.
- For smaller cuts like steaks, season evenly but a little more conservatively.
- While it is not necessary for this rub, if you enjoy using a binder such as mustard on your cuts of meat, go for it.