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Beef Rub, For when a smoker is just not available.
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Description
A base rub you can switch up to suit most meats. I don’t think I’d use fish!
Ingredients
- ¼ cups Kosher Salt
- 4 Tablespoons Fresh Cracked Black Pepper
- 4 Tablespoons Dill
- 4 Tablespoons Smoked Paprika
- 4 Tablespoons Dried Onion
- 3 Tablespoons Garlic Powder
- 3 Tablespoons Crushed/Chopped Garlic
- 2 Tablespoons Chili Powder
- Olive Oil Until It's Pasty
Preparation
Mix all dry ingredients and taste. Slightly salty, but with good flavor. Adjust to suit your tastes.
If you’d like it a little smokier, add some liquid smoke with your wet ingredients. After your wet ingredients you should have a smearable paste. You can marinate for 24 hours before cooking. I use this rub for slow cooking, not grilling. Happy Cooking!
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