This rub will add flavor depth to steaks, ribs and burgers. This concoction is for beef cuts that are well marbled: rib eye, strips, ribs etc. Leaner cuts should use a marinade. Apply liberally about one hour before cooking.

Dry Rub for Beef
Makes about 1 cup

Ingredients

4 Tablespoons Sea salt, smoked
3 Tablespoons Paprika, smoked
1 Tablespoon Black pepper, large grind
1 Tablespoon Turbinado or brown sugar
2 TableSpoons Garlic, granulated
2 Tablespoons Onion, granulated
2 Tablespoons Parsley, dry
1 Tablespoon Thyme, dry
1 Tablespoon Basil, dry
1 Tablespoon Worcestershire, powdered (substitute dry mustard if needed)

Method

• Combine all ingredients in a bowl and mix well.
• Remove beef from the refrigerator and apply the rub liberally to all surfaces. Let rest at room temperature for one hour.
• Grill or roast as desired.
• ENJOY!

From the kitchen of Jamie Samford
Corporate Chef of Winn Meat Company