Wednesday, December 31, 2008

NMT Beef Rub v.2

High-quality beef doesn't need much more than salt, pepper, and garlic. That's why my NMT Beef Rub v.2 is a basic dalmatian-style rub with a few flavor boosters in there.

NMT Beef Rub v.2 general purpose beef rub for grilling and bbq

This rub is exceptional on anything beef, but especially, brisket, short ribs, rib roasts, steaks, and burgers. NMT Beef Rub v.2 is also my go-to for general-purpose or "house seasoning" when I want something "a little more than salt and pepper". It is amazing on fried eggs.

NMT Beef Rub v.2


I make it in a slightly coarse format, as written, for general use on big meats. It is ideal for use as a dry brine, where you season large cuts of beef and let it rest loosely covered with plastic in the refrigerator for 8 to 12 hours before cooking.

Finely Ground

Put it through a spice grinder or pepper mill for using for smaller cuts, like steaks and burgers, or using it is a finish seasoning.

NMT Beef Rub v.2


  • ½ cup coarse Kosher salt
  • ½ cup coarse Malabar black pepper
  • 1.5 tablespoons granulated garlic
  • 1 tablespoon coarse ground dried shallot
  • 1 tablespoon coarse ground dried red bell pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ancho chile
  • 1 teaspoon dried parsley


  1. Whisk ingredients together in a bowl and store in an air-tight container away from sunlight. 
  2. Ingredients will settle, shake before using each time.


Dried Shallot

The dried shallot gives it a richer, more mellow flavor than onion, which is why we go to the trouble of getting it. We order our dried shallots online and grind them in a coffee bean grinder. Then I sift the ground shallot through a fine-mesh sieve for even sizing.
  • Dried minced onion - This is more easily found in grocery stores and you can follow the same grinding technique discussed above.
  • Onion powder - This works in a pinch but the flavor seems harsher in flavor to me. It is also hydrophilic, which means it will grab moisture from the air and frequently clump.

Dried Red Bell Pepper

Dried red bell pepper is one of my preferred transition flavors, bridging the salty, sweet, savory and heat flavors of a rub. It also adds as much color as it does flavor. When red bell peppers go on sale, we buy a ton and dehydrate them at home. They store for a long time and then we grind them as needed.
  • You can buy dried red bell pepper from places like Penzey's. They are expensive but go a long way.
  • Paprika - Close in flavor as long as you use high-quality paprika.


To be honest, I go back and forth between using dried oregano and dried parsley in this recipe. The oregano brings out a bit more of the peppery taste.