Special Rubs to Spice Up Your Beef
Spice up your beef—and your life—with some delicious rubs. These four spice rubs will add something new and exciting to your meat prep repertoire.
Spice up your beef—and your life—with some delicious rubs. BUT, (and this is a big but) always remember that tender dry-aged beef and fullblood Wagyu have a huge edge over your typical grocery store fare.
If you’ve never tried dry-aged beef or fullblood Wagyu, try simple salt and pepper before going ham with spices. You’ll be surprised by the amazing depth of flavor and delicious marbling. When you’ve got great ingredients, you can start simple—then have some fun!
Great ingredients come from a ranch with deep ranching heritage — the kind you can taste in every bite.
(For larger roasts, you may have to double or triple these recipes.)
Slickhorn Signature Spice Rub
Designed for Dry-Aged Beef
Ingredients
- 2 tbsp brown sugar
- 1 tbsp dried sage
- ½ tsp freshly grated nutmeg
- 1 ½ tsp kosher salt
- ½ tsp white pepper
- 1 tsp mustard powder
- 1 tsp celery salt
- 1 tbsp onion powder
Instructions
Yeah, we made a special rub that’s just for you. These spices enhance the dry-aged flavor of our beef for a match made in heaven.
Combine everything and give it a stir to evenly distribute the spices. Give your beef a rub-down (wink wink) to dry it off, then coat it with the spices. Let it sit for at least 30 minutes to allow the spices to meld into the meat. For deeper flavor, you can marinate it in the fridge for a few hours.