The following rub is a good one for beef. Pat both sides of meat generously with the rub. –Chef MJ
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Grill meat: minimum temperature of 145 F, 63 C, Chicken: 165 F 74 C.
Makes: 1/2 cup of dry rub
Ingredients:
2 tablespoons paprika
1 teaspoon cumin
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon fresh ground pepper
2 teaspoons granulated garlic or garlic powder
2 teaspoons granulated onion or onion powder
2 tablespoons light brown sugar
Directions:
Combine rub ingredients into a quart size zip lock and shake to combine the rub. Apply rub to your meat, pressing the rub in on both sides of the steak or other meat then cover and place he meat n the fridge for an hour prior to grilling. Discard any leftover rub.
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