Rub de Boeuf

Number of Servings: 
Prep Time: 
5 Minutes
Cook Time: 
5 Minutes

4 tablespoon kosher salt ( or sea salt)
2 tablespoon Paprika
2 tablespoon granulated garlic
2 tablespoon Chili powder
2 tablespoon Brown sugar
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon coarse ground black pepper
1 tablespoon Celery seed (I do whole, then grind briefly in a spice grinder) ( (I do whole, then grind briefly in a spice grinder))
2 teaspoon ground cumin


1. Mix everything up in a metal bowl with a whisk
2. Use a strainer to get all the lumps out
3. Grind up the lumps with a mortar and pestle
4. Strain again to make sure it's not lumpy
5. Store in a sealed container (Mason Jars - 500 ml holds all this pretty much exactly)


I have tried this rub mixture on Beef only so I don't know how well it'd do on other meats
I plan to apply this recipe to a big ole beef brisket in the very near future. Stay tuned for pics.

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