My first rub.

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fresh meat

Original poster
Mar 8, 2011
I have never used a rub before joining this site.  I hope this works out.  I have read about rubs and made my list of spices I need.  But not having any patience, I made my own rub from what I had. It will iether b good or not. These steaks are choice cuts left over from two other dinners cooked in the oven. I know. I know. But never again. I am not sure if I should have used these spices together but they ll taisted good to me.  I just pinched some and covered the mean.  I used;

Ground Cloves

Onion Powder

Ground Black Pepper

Dill Weed

Ground All Spice

Chili Pepper

and Red peppers

I will post cooked picts and how it turned out.

The steaks were very juicy and tender. The rub worked very well. But I think that no Ground Cloves or Dill next time. It was very good. But I think that it could be better. Much,I will have to try again. I guess. Darn it.
Those steaks do look great!

I tinker with my rubs all the time, from just dealing with what I have on hand to tailoring for specific flavors or who will be eating it.  Smell and taste your rub while you're putting it together.  I rarely make the same rub twice!  I now have sort of a "mother" rub with the basics I always use; I make a batch to keep on hand,  then I use some & add to that according to the day.  I love using different chile powders and Indian spices, check out your local "international" and Mexican markets for good cheap spices. I use Old Bay seasoning in almost everything!  Mixtures like Herbes de Provence, or Fines Herbes, commercial ones like Chacheres or Cavenders can be real handy, and save space in the spice cabinet.   When it comes to really good steak or rib roasts, salt, pepper and garlic are often all you need.  I use the spice-heavy rubs for ribs and pork, and usually season beef differently than I do pork.  For chuck roasts, I usually do a marinade, then sometimes add rub, sometimes not.   Have fun! Cheers!
Fresh Meat, those steaks look great to me.!!!!  I agree that the rub needs to be calmed down a little but you may find something like better than those spices you think you are going to delete. I hope you will keep up the good work and the great Q-View so we can see what you do next.  Keep up the good work and may all your smokes be great ones.

Your SMF Friend,

Looks good!

Good work getting your feet wet, I'm sure everybody's played with their spice rack on more than one occasion, that's how you get a feel for what you like and don't like.

I would like to say that herbs like Dill and Tarragon, which have a "licorice-like" taste, are amazing on fatty fish (IE Salmon) if you feel like playing the Dill card again in the future.
Well those steaks look delicious, but with a steak sometimes less is better. Sometimes a little salt & pepper is all that's needed.
Thank You all for the impute.  This is going to be one of the best learning experiences I will ever go through.  But like they say try try again.  And I will.Thank You all again.
Freshmeat,I agree with the Dill going bye-bye,but the Cloves-if used in moderation,makes for a very intriging flavor. Cinnamon is another spice I like to use as a kicker in my rubs(Chicken rub mostly). You are on the right trail,and before long you'll have a good rub that will be enjoyed by all your relatives and friends.

Experiment, have fun and remember to, is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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