Skip’s Best Beef Rub
This is the perfect rub for beef ribs, steaks or brisket. It is quick and simple to make and you can store it for weeks with no refrigeration.
2 tablespoons dark brown sugar
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 tablespoons paprika
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves (Make sure to grind these very fine)
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
1 teaspoon freshly ground black pepper
3/4 teaspoon white pepper
3/4 teaspoon dried thyme
1/8 teaspoon ground cumin
Salt is optional. I recommend 3/4 teaspoon.
Mix all of the ingredients together in a jar and first stir and then shake (put a lid on first).
To use, shake the rub on the meat and press it into the meat with your hands (wash and dry them first). Now wrap the meat in Saran Wrap or put into a ziplock bag and refrigerate for at least two hours –but overnight is best.
You can keep the rub in a closed jar for several weeks without refrigeration, or up to 3 months if you keep it in the fridge.