Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 11-08-2013, 12:03 PM   #1
Full Fledged Farker
SteelSmokin's Avatar
Join Date: 10-21-09
Location: Sharpsville,PA
Default Roast beef rub??????

I need a good dry rub for roast beef anyone willing to share?
Bravery is knowing what to fear. .....Plato
SteelSmokin is offline   Reply With Quote

Old 11-08-2013, 12:09 PM   #2
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Sure, although this is hardly special.

3 parts Kosher salt (I use Redmond RealSalt)
2 parts medium grind black pepper
1/2 part each granulated garlic and granulated onion
1/4 part dried lemon or orange peel

up to 2 parts Italian herb mix, ground to a medium fine texture.

Often, I prefer to use an herb and rub paste, as opposed to a dry rub. In which case, I use the same proportions for the salt and pepper, add it to 6 parts of chopped fresh herbs and 2 parts each of crushed garlic and onion, then make a slurry with olive oil and spread over the meat.

the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote

Old 11-08-2013, 12:10 PM   #3
J'ville Grill
is Blowin Smoke!

Join Date: 11-18-10
Location: USA

Salt, pepper, Garlic powder and onion powder is what I use on beef. Sometimes Montreal Steak seasoning.
J'ville Grill is offline   Reply With Quote

Old 11-08-2013, 04:04 PM   #4
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Salt & peppa / no salt lemon peppa / Garlic & thyme
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote

Old 11-08-2013, 04:07 PM   #5

Gore's Avatar
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts

I actually really like just plain ol' S&P. I'm not a big fan of garlic on beef. There are some cases where it works, but usually, I think it's better left off. Onions are a completely different matter. Standby is just S&P.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote

Old 11-08-2013, 04:30 PM   #6
is Blowin Smoke!

Shagdog's Avatar
Join Date: 07-01-13
Location: Grayslake, IL

3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

Otherwise known as Meathead's big bad beef rub. Totally loving this stuff lately on anything beef related. It rocks Tritips, briskets, and chuckies too. Haven't used it on a steak yet though...

Shirley Fabrication 24x50 Offset - UDS - Weber Kettle - Fire Pit Rotisserie
You're ordering Grilled Cheese?

At a BBQ Joint???

Yes. What's the point in ordering BBQ? It's never as good as yours, dad.

Shagdog is online now   Reply With Quote

Old 11-08-2013, 05:21 PM   #7
somebody shut me the fark up.
sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX

SPOG for me.
sliding_billy is offline   Reply With Quote

Thanks from:--->
Old 11-09-2013, 11:35 PM   #8
Full Fledged Farker
SteelSmokin's Avatar
Join Date: 10-21-09
Location: Sharpsville,PA

Thank you
Bravery is knowing what to fear. .....Plato
SteelSmokin is offline   Reply With Quote

Old 11-10-2013, 06:06 AM   #9
Got Wood.
Join Date: 11-03-13
Location: Midlothian, VA

I can echo the Montreal Steak seasoning if you're looking for something quick. Just tried it on a small roast and it turned out great. I did foil mine with some apple cider, a little Worcester, and some cut up onions for the last 40 degrees.
Mad_dog97 is online now   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 12:31 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.