Recipe by Martha
"This beef rub is great for beef, pork and lamb. Once you mix the spices they'll keep about 4 months in an airtight jar. When ready to use, just rub into the meat, wrap in plastic, and refrigerate the night before grilling."
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2 1/2 tablespoons
dark brown sugar
1 1/2 teaspoons
ground bay leaves
ground coriander seed
ground black pepper
ground white pepper
salt to taste
Made this last night and rubbed it all over some T-bone steaks before grilling (added the rub about 1 hour before grilling). The finished results was excellent.
I also like some other recipes better.
I used this on brisket and was excellent. Very moist brisket on the smoker.
This is an excellent rub which I have been using for chicken, pork, beef and turkey for a few years.
I only made one substution because I did not have coriander seed. I used a half teaspoon of ground coriander. I rubbed this on chicken. Really, really good. Probably one of the best spice mixtures I've ever made. Sure the title says "beef" but it's excellent on chicken, too.
Oh my! This one is a keeper. I had to make it twice because I couldn't believe it. The meat is soooo moist and tender - make extra because it is even better the day after and makes great sandwich meat.
I wasn't as excited about this recipe as others were. I tried it on a London Broil. Maybe I needed a different cut of meat.
This is amazing! I even left out some of the ingredients the first time, and it's still spectacular. I used this rub on a leg of lamb that I was roasting, and it enhanced the meat very nicely. The rub is flavorful enough to leave a presence, but does not over-power the natural taste of the meat. Great job with this one!
* Percent Daily Values are based on a 2,000 calorie diet.
Jim Goode's BBQ Beef Rub
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 2
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