Homemade Dry Rub (8:3:1:1 ratio)
Making a homemade dry rub is a great way to season any cut of beef. With this easy 8:3:1:1 ratio, your custom dry rub will turn out perfectly every time.
Ingredients
- 8 tbsp brown sugar (8 tbsp equals 1/2 cup)
- 3 tbsp kosher salt
- 1 tbsp chili powder
- 1 tsp black powder
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Mix dry rub ingredients together in a small bowl.
- To apply, pat beef dry with a paper towel. Sprinkle rub on beef. Use 1-2 tablespoons of a dry rub for each pound of meat. After applying, put it in a Ziploc bag or wrap in plastic and place in the refrigerator for at least 30 minutes before cooking.
Notes
Creating your own dry rub blend: The first two parts of this formula “8:3” are very straightforward — brown sugar and kosher salt. The last part of this formula “1:1” is where you can be creative. The “1” can also be divided in half, thirds or fourths. Some common spices to use in rubs are cumin, chili powder, oregano, thyme, peppercorns, rosemary, sage, black pepper, white pepper, coriander, dill, garlic powder, and mustard powder.
To store: This homemade dry rub should be stored in an airtight container in a cool, dry place. It should remain fresh for six months