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Brazos Steak Rub

Like many of the barbecue herbs and spices that we use at Hot Smoke BBQ, the Brazos Steak Rub was inspired by the beautiful Legends of Texas Barbeque Cookbook written by Robb Walsh.

This savory Texas barbeque dry rub spices and herbs mix is meant for flavouring steaks and barbecue beef roast, like for example a nice and juicy Boneless Ribeye or Cube Roll.

Photo of Brazilian ribeye, or cube roll, ready to receive the Brazos Beef Rub.

Brazos dry rub - ready to cover a whole ribeye...


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Beef Rub Ingredients


This Hot Smoke BBQ Brazos beef rub recipe consists of the following herbs and spices mix:


1 Teaspoons
1 Teaspoons
1 Teaspoons
1 Teaspoons
1 Teaspoons
1 Teaspoons
Sea Salt (no iodine), ground medium course;
Black Peppercorns, ground medium-coarse;
Sweet Paprika Powder
Garlic Powder
Rosemary, fresh, cut very fine;
Cummin Seeds, ground;


The above quantities of barbecue herbs and spices will yield 2 tablespoons of Brazos dry rub, which should be enough to cover 4 to 5 pounds of beef.



Photo of Ingredients of the Brazos Dry Rub for Texas Beef Barbeque.

Brazos Steak Rub ingredients
Barbecue spices and herbs mixture, from upper left, clockwise:
Paprika powder, ground Cummin, finely cut fresh Rosemary, Garlic powder, ground Black Pepper Corns;
Center: ground Sea Salt;


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Preparation & Application


Mix and Massage...


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Put all barbecue dry rub ingredients together in a non-reactive bowl and mix thoroughly;

-

Put the beef on a dry and clean surface or large bowl;

To make the dry rub stick better to the meat you could massage a teaspoon of cooking oil over the surface of the meat;

-

Photo of Cube Roll, after a gentle dry rub massage. Sprinkle the Brazos rub over all sides of the meat, then massage the rub into the meat, making sure all sides - and especially all crevices - are evenly covered;

As a guideline, use 2 tablespoons of Brazos Dry Rub for a 4 to 5 lbs cut of meat.

You could use some more, but be aware that if you use too much dry rub, the meat will turn out too salty.



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Other Hot Smoke Barbecue Dry Rubs

Amarillo Dry Rub

Amarillo Dry Rub The name of this yellow dry rub recipe refers to Amarillo, the town in the Texas Panhandle, along the famous Route 66. Cowboy country, and a very good place for barbecue beef!


Juanita's Dry Rub USA #1

Photo of Juanita's Dry Rub USA #1 Surprise friend and foe with a true American taste. This rub is suitable for all kinds of meat such as pork or lamb, but is especially tasty on chicken and Guinea fowl.


Juancho's Mustard Rub Number 1

Photo of Juancho's Mustard Dry Rub No. 1 for Grilled Chicken, Lamb or Barbecue Pork Spare Ribs by Blue Smoke BBQ. "Juancho's Mustard Rub #1" is one of our favourites for grilled chicken, Guinea fowl, barbecue lamb or hot smoked pork!

And as you might have thought, this mustard rub combines very well with Juancho's Honey Mustard Glazing.


Black Pepper Corns





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At Hot Smoke BBQ we love Chile Peppers!




Keep Smokin' !