Category: BBQ Seasoning Rubs

How to Cook Beef Plate Ribs

Beef plate ribs are one of my favorite proteins to cook on the smoker. They have all the delicious beef flavor of a brisket, but the cook time is a bit shorter. Let’s talk about how to cook them!

What are Beef Plate Ribs

First, let’s talk about what beef plate ribs are. They are the thickest and meatiest ribs from the cow. You may have heard these ribs go by different names such as “Dino ribs”, “plate ribs”, and “plate short ribs” just to name a few.

Plate ribs are cut from the short plate primal section; this is the lower belly of the cow above the flank. These beef ribs are meaty, beefy, and they have some incredible marbling! They are a fantastic beef plate ribs option for low and slow cooking on the smoker!

What Should You Season Beef Plate Ribs With

When preparing to cook beef plate ribs, you have many seasoning options to choose from.

If you are a minimalist, you only need two ingredients: Salt and Pepper. This is the BBQ seasoning that many pitmasters prefer. 16 mesh pepper will attract the smoke and produce the bark, and the salt will dry brine the meat. This is an amazing flavor combination for almost any cut of beef!

Now, I like to use Butcher BBQ Steak and Brisket Rub. This rub is a little different than the traditional Texas Style BBQ. Butcher BBQ Steak and Brisket Rub was inspired by Texas brisket with a bit of a twist – some sugar, for a touch of sweetness, and lemon pepper for a twist!

Lemon Pepper on Beef Ribs

You might be thinking, “Lemon pepper on beef ribs?” and if not, you are now! Hang with me. I thought the same thing, but when I first tried it, the ribs were delicious!

My wife is not a fan of beef ribs, until I used Butcher BBQ Brisket and Steak Rub. The first time I used the rub, I told her this was a different recipe and I think she will like it. The rest is history!

So if your wife is not a fan of Texas style beef ribs, this BBQ rub could be a winner for you as well!

Let’s Get to Cooking

Ok, I know, let’s get back to how to cook beef plate ribs.

Now, beef ribs don’t require a lot of trimming. Remove any pieces that are hanging off that are thin. These are parts of the ribs that will burn up during the cook.

Dust your ribs evenly with Butcher BBQ Steak and Brisket Rub. Then press the rub into the meat and let them sit in the fridge. I let mine rest for an hour with the rub on while I fire up the smoker.

What Temp to Cook Beef Ribs

The preferred method to cook beef plate ribs is “low and slow”. I shoot for a grate temp of 225°F and not going over 250°F.

Why Low and Slow

Beef plate ribs are meaty and thick! They have a lot of intramuscular fat, and the meat is pretty tough when raw.

You want to slow smoke the ribs until they hit an internal temp of 165–170°F. This gives the meat time to absorb the smoke and form bark! The internal temp varies depending on if the rub has set and how the bark looks.

I have had times where I go upwards of 175–180°F before I wrap ribs because the rub has yet to set.

You will want to wrap these monster ribs as tight as you can in butcher paper. Put them back on the pit and let them continue to cook until the internal temp hits 200–205°F.

Temperature is somewhat irrelevant at this point because you want that “knife in hot butter” feeling. Take a probe thermometer or toothpick and probe your beef ribs. You want very little to no resistance when probing the ribs.

With my most recent cook, the internal temperature was 207°F before I pulled them to rest.

Let the Beef Plate Ribs Rest

Now the rest begins! Your beef ribs have been cooking for several hours and they need to rest for 30–60 minutes. This is an essential part of the process, as the meat cools it will absorb some of the juices around the meat.

Pro tip – I like to wrap my ribs in aluminum foil and place them in a cooler. The addition of the aluminum foil around the butcher paper helps to keep all the juices contained for easier cleanup.

In Conclusion

So there you have it—now you know how to cook beef plate ribs. It’s very easy; it just takes some preparation and a little patience. These beef ribs cooked in roughly 6 and a half hours.

Butcher BBQ Steak and Brisket Rub did a great job with the bark and my family loved them!

We put together a YouTube video showing the cooking process from start to finish!

Now it’s your turn. You have the knowledge, get the tools, and let’s get to cooking!

Also, please post a comment below and let us know how your cook turned out! We love to hear from our customers!

August 7, 2025
Low and Slow Temp for BBQ – What is it?

Low and slow temp for BBQ can be an open-ended discussion. With that said, pitmasters talk about 225 being that magical number. Other pitmasters will say 250 is the low and slow temp they shoot for. Let’s talk about it.

What Does it Mean to Cook Low and Slow

Ok, let’s discuss what is low and slow BBQ. First, do you remember your first bite of brisket? I do! It was a truly amazing experience! I tried the flat and then the point. It was cooked with a rub that formed an amazing bark, and the meat was so tender and juicy! The brisket had a beefy, salty flavor with that peppery crust for true Texas BBQ.

The process to get that brisket to that tender juicy state resulted from the low and slow temp process! When you cook a tough piece of meat, like a brisket or pork butt, at a low temperature for an extended period of time. This process is “low and slow BBQ”. It allows the low temperature to slow cook the meat, infuse smoke, and break down the intramuscular fat. The end result is a delicious, amazing meal your family will love!

What Temp is Used for Low and Slow BBQ

The temp used for low and slow BBQ varies from pitmaster to pitmaster. Some prefer to smoke their BBQ at 225 degrees. Others like to shoot for a grate temperature between 225-250 degrees. Still other pitmasters see 250-275 degrees as a good low and slow temp.

Most pitmasters will agree that 300 degrees and above is not considered low and slow BBQ.

Different cuts of meat can be smoked at different temperatures. We created a table below with a breakdown of brisket, pork butt, ribs, and chicken. This table shows the low and slow temps along with a rough estimate of how long each meat will cook:

In Conclusion

So there you have it, the low and slow temp for BBQ is between 225-275 degrees. Different meats will take longer and need to cook at a lower temperature vs other meat that cook a little hotter and quicker.

Also, include some BBQ rubs for your cooks. I like to use Butcher BBQ Texas Bark for beef and Butcher BBQ Honey Rub for ribs!

Now it is your turn, fire up that smoker, and post a comment below on what your low and slow temp is for BBQ.

July 30, 2025
Get This Brisket Rub for Best Bark

Brisket rub for best bark is what we all think about and want when it comes to smoking a brisket. That dark, black, textured bark that looks burnt, but it is far from burnt!

I have found a rub that will do just that. It is an SPG rub with an additional ingredient that really forms the bark. Let’s talk about it.

What is the Brisket Rub for Best Bark

Smoking a brisket can be intimidating for any pitmaster when they first start out. We all want that dark, crispy bark we see the pros cook.

However, determining what to use for a rub can be intimidating. Should you only use salt and pepper, and if so, how much salt is too much? Do you put the pepper on first, and if so, how much?

Should you use a store-bought rub, or should you create your own brisket rub recipe for good bark? These are all questions that every pitmaster thinks about at one time or another.

I have found a beef brisket rub for the best bark. It is Butcher BBQ Texas Bark! I have used a lot of rubs in my time, but this one created the most bark I have seen on a brisket.

What is in This Brisket Rub

This brisket rub is an SPG rub, but it has one additional ingredient that really forms the bark. That ingredient is activate charcoal.

I know what you are thinking: why would you put activate charcoal in a rub? Well, David Bouska, the owner of Butcher BBQ, knows a thing or two about BBQ.

David is a 2 Time World BBQ Champion, has won over 100 Grand and Reserve Championships, and was inducted into the Oklahoma BBQ Hall of Fame!

David went to work trying to create a beef brisket rub that would produce the best bark for a brisket, and he did just that.

How to Apply the Brisket Rub

Applying the brisket rub for best bark is easy to do. The rub comes in its own shaker bottle. Simply pop the top, hold it about 2-4 inches above the brisket, and shake the rub evenly onto your brisket.

If you are smoking a full packer brisket, it can handle a lot of rub! Apply liberally and press the rub into the meat.

Let the rub rest for at least an hour before you start cooking. If time allows, let the rub sit on the brisket overnight. The longer, the better.

How Does Your Brisket Look

Butcher BBQ Texas Bark creates some amazing bark! The combination of pepper and activate charcoal grab and hold onto the smoke to create the brisket bark.

You should get this brisket rub because it will create the best bark on your brisket!

The color is just what you see on BBQ championships!

Another reason why you should get this rub is that it locks in moisture! The salty goodness, combined with the beefy flavor, well, let me just say you should be prepared for a flavor explosion!

In Conclusion

Ok, so there you have it. This is why you should get our brisket rub for best bark! It creates some amazing bark, it locks in moisture, and it is delicious!

I pair it with Butcher BBQ Liquid Brisket Injection, and that is a fantastic combination of beefy flavor, moisture, and presentation!

So get a bottle of Butcher BBQ Texas Bark and get that pit smoking!

July 15, 2025
How to Cook a New York Strip Steak

How to Cook a New York Strip Steak? Very simple, dry brine, fire up the grill, short sear, and then indirect cooking. When you think about grilling, one of the steaks that comes to mind is a New York Strip steak. Let’s talk about how to cook it!

What is a New York Strip Steak

First off, let’s talk about what a New York Strip Steak is. A New York Strip or “strip steak” is a cut of beef taken from the short loin section of the cow.

It is a delicious and tender cut of meat because it is located near the tenderloin. It has marbling throughout, making it a very popular cut of meat for steak lovers!

How to Prepare a New York Strip Steak

When it comes to preparing a New York Strip you have many options. One of my favorite ways to prepare for a cook is to dry brine the steak. Dry brining was a true game changer for me. Simply dust some salt on both sides of your steak and let it rest in the fridge for about an hour. The longer the salt sits on the steak the better. That’s about as simple as it gets. After an hour, add some pepper and it is ready to cook!

Seasoning for Grilled Steak

In addition to dry brining your strip steak, I also like to add some additional seasoning when grilling my steaks. One of my go-to steak seasonings is Butcher BBQ Grilling Addiction! This is a delicious seasoning for grilled steak! This grilled steak rub adds some garlic and onion flavor that helps to bring out the grilling flavors on the strip steak! Feel free to add whatever your favorite steak seasoning is at this point.

Time to Cook the Strip Steak

Ok, we have it seasoned, rested, now it’s time to cook! In this example we will be firing up our Hasty Bake Legacy grill. Grilling a steak over charcoal is one of the best ways to cook a steak!

Add the hot coals to one side of your grill. This will leave a “cool” side for indirect cooking after we sear. Get your grill ripping hot, 400-500 degrees, and put your strip steak over the hot coals.

As you place the steak on the hot grill grate, the sizzling sound erupts! The juices from the steak create that all so familiar “charcoal grill” aroma!

If your steaks are over an inch thick, let them sear for 60-90 seconds on each side.

After searing you should have beautiful grill marks on each side of your New York Strip. This is when they are ready for the indirect side of the grill.

Use a probe thermometer to periodically monitor the internal temperature. I shoot for a medium-rare with an internal temperature around 130-135. If you like your steaks medium, you will want to be around 140 internal temperature.

Let Them Rest

After your New York Strip steaks are finished cooking they should have a beautiful red “smoke” color on the tips. This is where the charcoal really infuses flavor during the cook!

Place them on a cooking tray and tent them with foil. Let them rest for 15-20 minutes then you are ready to start eating!

In Conclusion

Now that is how to cook a New York strip steak. It’s very simple, and they cooked in about 30 minutes. The strip steaks come out juicy, tender, full of flavor! This makes for a lot of smiles around the dinner table!

So there you go! Now it’s time to give this a try, you will be happy you did! Also, we love to hear from our readers, please add a comment below and let us know how your strip steaks turned out!

July 11, 2025
What Makes a Good BBQ Rub?
A Good BBQ Rub is one that has an empty shaker bottle! When it comes to BBQ, one of the foundations of the cook is what BBQ rub you use. However, there are many factors that come into play with a good BBQ rub. Let’s talk about a few!

What is a BBQ Rub

First, let’s quickly discuss what a BBQ rub is. At a high level, a BBQ rub is a blend of herbs, spices, sugar, salt, and pepper. It is dry and granular in texture. We have a blog post that explains “Dry Rub vs Seasoning – What is the Difference“.

Good BBQ Rub – Different Types

There are several different types of good BBQ rubs. Here are a few we will highlight:
- Texas Style Rub
- SPG Rub
- Fruit Rubs
- Rubs with Nut Flavor
Texas Style Rub

If you are from Texas, you know the Texas pitmasters only use two ingredients for a good BBQ rub. Those ingredients are salt and pepper. The salt is to infuse a brine, and the pepper is for bark formation. It’s a good beef brisket rub that is simple and hard to beat. Just visit any of the BBQ restaurants on Texas Monthly’s Top 50 BBQ Joints.

SPG Rub

SPG Rub takes the Texas style and adds one more ingredient, garlic. Adding garlic enhances the salt and pepper flavors with the aromatic and slightly sweet taste. This is a staple for pitmasters across the country for burgers, brisket, beef ribs, etc. We have a blog that explains “What is SPG Seasoning” that goes more into detail.

A Good BBQ Rub with Fruit

With some meats, like pork ribs, pairing cherry wood and a cherry flavored rub is a win-win situation! Then top it off with a cherry glaze or cherry BBQ sauce, now that is all for the pitmaster with a sweet tooth! A good BBQ rub can be used for those family members who don’t care for the heat on the back end. So keep that in mind for your next BBQ.

Rubs with Nut Flavor

BBQ rubs with nut flavors can again be paired with the same type of wood. A good pecan BBQ rub, for example, can be paired with pecan wood or pecan wood pellets. It is a good dry rub for pork ribs. Pecan rubs are mild and add a delicious nutty flavor to your BBQ. These rubs go great on pork ribs, chops, tenderloins, and Boston butts.

In Conclusion

Ok, so now you know what makes a good BBQ rub. Mainly it comes down to what you are planning to cook and what flavor profile you are looking for. Summertime is upon us so get some rubs and fire up that smoker!
July 4, 2025
How to Smoke Rib Tips

Rib Tips are part of the spareribs that some pitmasters see as “scrap” meat and toss them in the trash. However, when barbequerib tips are properly cooked on the smoker, they are full of flavor, tender, and delicious! Let’s talk about it!

What are Rib tips

Rib tips are the “U” shaped portion of the sparerib. This portion of meat is trimmed to create the more “rectangular” shape of the St. Louis ribs. This is one of the BBQ world’s hidden gems, so don’t scrap this meat!

Rib tips – Win-Win Situation

One nice thing I like about rib tips is the full spare rib is usually CHEAPER than St. Louis and Baby Back ribs. So in my mind I get two cuts of meat, spare rib tips and St. Louis ribs, cheaper than purchasing St. Louis ribs alone! That’s a win-win situation for my wallet!

How to Prepare Rib tips

The spare rib actually has a “line” of fat that helps show you where to cut the rib tips. You will also see a slight “bend” where the bones end and where the cartilage begins.

This is the location where you want to use a sharp knife and a disposable cutting board. Simply cut along the fat line and the remaining “scrap” meat is your spare rib tips.

This is a beautifully marbled piece of pork that will make for some delicious pitmaster treats!

Seasoning the Rib tips

When it comes to seasoning, use your favorite BBQ rub. I prefer to use Butcher BBQ Honey Rub. This is a rub that is sweet and complements pork well.

That’s it, now let it sit for 30-45 minutes while you get the smoker ready!

Let’s Get to Cooking

Your rib tips will smoke fairly quickly. I believe when I smoked these they cooked for about 2 hours at 250 degrees on my Hasty Bake Legacy pit.

After about an hour some bark formed and I then cut them into 2-3 inch chunks.

The pork rib tips went into an aluminum pan. I added some Butcher BBQ Sweet BBQ Sauce, two sticks of butter, and another dusting of Butcher BBQ Honey Rub.

At this point you could add some brown sugar, honey, whatever flavor profile you are going for.

Cover the aluminum pan with foil and back on the pit for another hour or so.

Are the Rib tips Done Already

After about an hour the rib tips should be smelling REALLY good! Use a probe thermometer and lift up a corner of the foil and check the temperature. You want an internal temp of 195-200ish. You want them to probe with very little resistance, that’s when they are done!

Let them rest for about 30 minutes and it’s time to eat!

In Conclusion

Ok, there you have it. Straight forward, no nonsense how to smoke rib tips!

Grab yourself some spare ribs and make your family two new delicious BBQ meals they will really enjoy! Remember Pitmaster Essentials is where smoke meats flavor!

July 1, 2025
BBQ Shrimp Rub – Add Excitement to Your Shrimp!
Are you looking to add some excitement to your shrimp this summer? A BBQ shrimp rub is a simple way to spice up your shrimp kabobs. Let’s talk about how to make a rub and a rub that I use.

Picture this: the grill is sizzling, and the sun is setting. The air fills with a spicy, Cajun-infused aroma. This is from your shrimp kabobs that are coated in a smoky dry rub for grilled shrimp!

What Is a BBQ Shrimp Rub?

A BBQ shrimp rub is a blend of spices and herbs applied to shrimp before cooking. The rub is designed to enhance the shrimp’s natural flavor. A dry rub for grilled shrimp typically balances smoky, savory, and slightly sweet notes. It can also have a hint of heat and a touch of Cajun spices as well.

Common ingredients include paprika for color and smokiness, garlic and onion powders for savory depth, cayenne and black pepper for spice, some thyme for a bit of Cajun seasoning, and a touch of brown sugar for sweetness. This combination of ingredients will complement the delicate taste of shrimp without overwhelming it.

A Simple BBQ Shrimp Rub Recipe

Here’s a recipe to get you started:
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon brown sugar
- 1 teaspoon dried thyme
Mix these ingredients together and store your BBQ shrimp dry rub in an airtight container. This batch will coat 1-2 pounds of shrimp. However, this depends on how much flavor you want to pack in.

How to Apply the Rub

Start by patting your shrimp dry with a paper towel. Then, coat them evenly with the BBQ shrimp dry rub. For the best results, let the shrimp sit with the spices for about 15 minutes before cooking. This short rest allows the flavors to seep in, making every bite more delicious.

Cooking Your BBQ Shrimp

Cooking your BBQ shrimp is quick and easy. You don’t need hours for this; it only takes a few minutes to cook. Get your grill hot and simply cook the shrimp for 2-3 minutes per side until they’re pink and slightly charred.

I’ll never forget the first time I made BBQ shrimp for a family gathering. The spicy, smoky aroma filled the air, and everyone loved them. The shrimp were disappearing faster than I could cook them!

In Conclusion

The beauty of a BBQ shrimp rub lies in its versatility. You can make the rub your own. If you like it to be a little hotter, add some more cayenne pepper. Experiment to find your perfect blend, and enjoy the bold, smoky goodness it brings to your shrimp!

If you are short on time, no worries. We have you covered. Sometimes it’s easier to grab a bottle instead of making your own rub. I use Butcher BBQ Honey Rub. It has all the barbecue flavor I want, but with a touch of honey that is amazing on shrimp!

Let us know in the comments below how your BBQ shrimp rub turned out!
June 21, 2025
How To Make BBQ Meat Loaf
When it comes to BBQ meat loaf, this is way different from what your mom made! Our BBQ meatloaf recipe will wow your family! It might make your wife a little perturbed by the family’s response! Let’s chat about it!

The first time I made BBQ meat loaf for my family, my wife was not too happy. The kids said, “This is the best meat loaf we have ever had!”

I don’t want to pat myself on the back, but my kids were right, it was the best meat loaf I have ever had! I put a lot of love and time into it. It was smoked with hickory for about 4 hours. The smoke ring was on point, the BBQ rub complimented the smoke well, and the BBQ sauce was icing on the cake!

The BBQ Meatloaf Recipe

Making a BBQ meat loaf is real easy to do. This recipe will make two loafs, so you can freeze one for later. Ok, ok, here are the list of ingredients:
- 3 lbs ground chuck (80/20 ground beef works best)
- 1 lb tube of breakfast sausage
- 2 tbsp Butcher BBQ Steak and Brisket Rub
- 1 cup breadcrumbs or 4 slices white bread cubed
- 1/3 cup milk
- 1/4 cup Butcher BBQ Sweet BBQ Sauce
- 2 eggs
Let’s get to Mixing
1. Start off by adding the milk to your breadcrumbs or cubed bread. This will allow for the bread to get good and soft.
2. While the milk and bread are soaking, add the ground chuck and sausage in a large bowl. Mix thoroughly two meats with your hands.
3. The best way to mix the ingredients is for the ground chuck and breakfast sausage to be cold.
4. Whip your two eggs in a separate bowl.
5. Now add all your wet ingredients to the ground beef and sausage and mix thoroughly with your hands.
6. Add the Butcher BBQ Steak and Brisket Rub and mix it in as well.
Let’s Make the BBQ Meat Loaf
1. Use plastic wrap to line two bread loaf pans. It usually takes two pieces of plastic wrap to cover the pan: one piece long ways and the other the opposite way.
2. Grab your bowl of mixed BBQ meat loaf ingredients and divide it roughly in half, placing each half into a bread pan. It doesn’t have to be perfect.
3. Once added to the bread pans, use the plastic wrap to cover the meat loafs and place them in the freezer for 3-4 hours. This will help the meat loaf keep its shape while cooking.
Fire up the Smoker

We are going to smoke this BBQ meat loaf at 250 degrees using hickory chunks.

After 4 hours in the freezer, remove the meatloaf from the freezer and remove the plastic wrap. Dust it with some more Butcher BBQ Steak and Brisket Rub, and put that beautiful meatloaf on the smoker.

It will take 3-4 hours for your barbecue meat loaf to reach an internal temp of 165 degrees. You will want to use a temperature probe and start checking the internal temp at the 2 hour mark.

Add Some BBQ Sauce and Let It Tack Up

When your BBQ meat loaf hits an internal temp of 160-163, glaze it with some BBQ sauce. That Butcher BBQ Sweet BBQ Sauce is the icing on this BBQ cake! After glazing, let it finish cooking until 165 degrees and then let it rest.

Tent some aluminum foil over the BBQ meat loaf and let it rest for about 30 minutes.

In Conclusion

So there you have it, a simple and easy to make BBQ meatloaf recipe. This could be the best ever meatloaf with BBQ sauce your family may ever eat!

Now slice that beautiful meatloaf and let us know in the comment section below how your cook turned out!
June 16, 2025
How To Make A BBQ Chicken Rub
You can make your own BBQ Chicken Rub and get cook some amazing tasting chicken in your backyard. We will show you how to create your own rub with ingredients you probably have in your kitchen. Let’s talk about it!

BBQ Chicken Rub – Why Make Your Own

When my wife purchased my first smoker for my birthday, I immediately started making my own rub. I found a BBQ rub recipe that has become my go-to all-purpose rub. I used it on everything from BBQ chicken to brisket. It was amazing!

As I progressed, I decided to start experimenting by adding different seasonings. For turkey, I used this recipe but added some rosemary and thyme. That is the nice thing about making your own seasonings is you get to experiment!

Try this BBQ chicken rub, see what you like, tweak it and make it your own! You will start to really enjoy testing and perfecting BBQ rubs. This chicken seasoning is a result of my testing.

The BBQ Chicken Rub Recipe

When making a chicken seasoning for smoking, you want to make sure not to add too much salt. When smoking chicken, it cooks relatively quickly vs a brisket. The chicken is a smaller piece of meat and does not cook long enough to form a bark.

In this BBQ chicken rub recipe, I use a smaller amount of salt vs some of the other rubs I have made.

Ok, ok I know, can you get to the recipe! No problem, the recipe is below:
- 1 tbsp fine sea salt
- 2 tsp cracked black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground mustard
- ½ tsp cayenne pepper – optional if you want some heat!
What Makes This a Great Chicken Seasoning

This is a great chicken seasoning because it appeals to the kiddos as well as the adults.

The flavor balance is quite nice, it is not sweet, it doesn’t have much or any heat, and it just works for poultry!

Sweet rubs can work for poultry, but they are preferred for pork.

Again, this is the fun of homemade rubs, experiment. If you like your chicken with some sweetness, add a ¼ cup of brown sugar and that should appease your sweet tooth!

In Conclusion

Ok, so there you have it. This is a simple rub that is amazing on chicken!

You might also be concerned about your chicken breasts drying out. We got your back for that as well. I use Butcher BBQ Original Bird Booster to add additional chicken flavor and moisture. It’s truly amazing how delicious pairing your BBQ chicken rub with Bird Booster will do!

Ok, it’s your turn, dust those birds and let’s get cooking!
June 10, 2025
All Purpose Beef Rub – Make an Easy Beef Rub
Are you planning to smoke a brisket or maybe some beef ribs? Hey, that’s when you will need an All Purpose Beef Rub! However, it is not just for the smoker, your steaks, burgers, and roasts will have a delicious flavor that will wow your family!

Homemade All Purpose Beef Rub

This homemade all purpose beef rub is simple, quick, and easy to make. If you are a seasoned pitmasters or if you are just a dad who likes to fire up the grill on weekends, this is your new go to rub! This beef rub is nothing fancy, just basic ingredients that will add amazing flavor to your beef. Your family will smile from ear to ear when they taste it.

The Recipe: Simple, Bold, and Delicious

Here’s what you’ll need to whip up this all purpose meat rub:
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional) – if you want a little heat.
Grab a bowl, toss these ingredients together, and mix ‘em up. That’s it—you’ve got a rub that’s ready to transform any cut of beef. Store extras in an airtight container, because trust me, you’ll be using this a lot.

How to Use Your New All Purpose Meat Rub: Apply, Rest, Cook It

Using this rub is as easy as it gets, but here’s how to do it right:
- Prep the Beef: Pat your meat dry with paper towels.
- Dust your Meat: Sprinkle your all purpose meat rub generously all over your brisket, steak, roast, etc. Don’t be shy and press the rub into your beef.
- Let It Sit: Give it at least 30 minutes to rest. This starts the “dry brine” process, so the longer you let it rest, the better. Leave it in the fridge overnight for the best results.
- Cook It Up: Fire up the grill, smoker, or oven. Cook your beef to your liking – rare, medium, whatever floats your boat. The rub will form a crust that locks in flavor and looks impressive.
This stuff isn’t just for beef either. Slap it on pork or chicken if you’re feeling adventurous, but let’s be real—beef is where its at with this rub!

Why This Rub Rules

I stumbled across this rub at my buddy backyard barbecue a couple summers back. He was pretty tight lipped about his smoked brisket. After I had one bite I understood why. The bark was amazing, and the flavor had a true Texas BBQ base.

So after some arm-twisting (and a few cold ones), he spilled the beans on this recipe. I’ve been hooked ever since. I used it on a ribeye for the guys during game night, and let’s just say the steak disappeared faster than the nachos.

Tips to Make This Beef Rub Your Own
- Mix It Up: Love heat? Double the cayenne. Do you want it a little sweeter? Toss in a teaspoon of brown sugar.
- Grill Like a Pro: For steaks, sear hot and fast. For brisket, go low and slow in the smoker. This rub is all purpose so experiment with it.
In Conclusion

This All Purpose Beef Rub isn’t just a recipe, it’s a game-changer. Next time you’re manning the grill, give it a shot.

Also, if you don’t want to mess with making your own rub, we got your back. Take a look at our BBQ Rubs! One of my favorite beef rubs is Butcher BBQ Steak and Brisket Rub!

Ok, I have a request. If you got an incredible beef dish you made with this, drop a comment below. Snap a pic and tag it #PMEBeefRub on social media. Let’s see who can bring the most heat to the table.

Now, get out there and smoke some beef like you mean it. You’ve got this.
June 6, 2025