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smoker essentials: spicy beef dry rub

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This is a new rub I came up with and used it for smoked ribs and brisket on this past Memorial Day weekend. It was raining felines and canines, but the food was soooo good, I do not think anyone minded the weather. It is so good that it would make a bullfrog slap a hounddog. FYI: If you do not own a smoker, this rub is amazing when used in the oven. So, you ready… Let’s get into the kitchen.

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yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For smoker essentials: spicy beef dry rub

  • PLAN/PURCHASE
  • 1 Tbsp
    tellicherry peppercorns, freshly ground
  • 1 Tbsp
    white pepper, freshly ground
  • 1 Tbsp
    ancho chili powder
  • 1 Tbsp
    dark coconut sugar
  • 1 Tbsp
    dehydrated onions, finely ground
  • 1 Tbsp
    mustard powder, i prefer coleman’s
  • 1 Tbsp
    lemon pepper spice
  • 1 tsp
    ground cumin
  • 1 tsp
    smoked paprika
  • 1/2 tsp
    cayenne powder
  • 1/2 tsp
    garlic powder

How To Make smoker essentials: spicy beef dry rub

  • 1
    PREP/PREPARE
  • 2
    When I use this dry rub, I serve the finished product with this sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-dreamy-provocative-bbq-sauce.html?r=7
  • 3
    What are Tellicherry Peppercorns? Tellicherry peppercorns are more pungent and provide an increased complex flavor with added citrus notes. Although this is what I am using in this recipe, if you do not have any, just sub some black pepper, freshly ground.
  • 4
    Lemon Pepper Spice If you do not have any, you could sub some lemon zest with a dash of salt. If you would like to make your own, check this recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-lemon-pepper-seasoning.html?r=3
  • 5
    Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this rub should last 6 – 8 months.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Add the ingredients to a mixing bowl and whisk until combined.
  • 8
    Store in a non-reactive jar, in a cool, dry place (cupboard).
  • 9
    Sprinkle over your beef (ribs, brisket, roast, whatever), and give it a few hours, or overnight, in the fridge, before sticking in the smoker.
  • 10
    PLATE/PRESENT
  • So Yummy
    11
    Check out that bark. Enjoy.
  • Stud Muffin
    12
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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