Spices for Beef

[papaluvsnana]

I feel pretty confident in my ability create a nice piece of smoked meat, but I'm really struggling to find the right blend of spices for beef. Montreal Steak seasoning just isn't doing it for me and BBQ seasoning gets old quick.

Does anyone have any suggestions for a great steak or brisket rub?

 

[lemans]

Salt pepper garlic is the perfect start for your rub
Paprika for color and oregano or basil for something savory

 

[pc farmer]

SPOG for me and a lot of other people.

To be honest.    I love just salt and pepper.     Let the meat do the talking.

 

[stokensmoke]

I've just been using a 50/50 mix of season salt (Lawry's) and pepper. I've tried all the 782 ingredient rubs and have just found simpler is better.

 

[SmokinAl]

Lately I have been using Cajun spice on steaks.

Then blackening them in a cast iron pan, with brown butter & olive oil.

Best steak ever, don't think it would work with brisket though.

I just use SPOG for my briskets.

Al

 

[dirtsailor2003]

SPOG for me and a lot of other people.


To be honest.    I love just salt and pepper.     Let the meat do the talking.

I concur! I do like to add chipotle powder into the mix occasionally.

Henderson's Relish is tasty to marinate beef in. Then rub with SPOG.

Another good marinade is Italian dressing. No rub needed.

Look up roadside chicken here. The marinade for that also works well on beef and pork.

 

[Bearcarver]

I use the same thing on Hunks of Beef, except Steaks.

Prime Rib, Brisket, & Chuckies get a coating of "Lea & Perrin's Bold" (used to be Worcestershire Thick). Then CBP, Onion Powder, and Garlic Powder. That's All.

Steaks get marinated in Teriyaki (Lawry's) for a few hours, and that's it----Nothing else.

Beef has it's own Great taste that shouldn't be covered up by a bunch of spices.

Bear

 

[phatbac]

Im a fan of a good Worcestershire soak for salt,  cover in black pepper and garlic powder(sometimes) let sit over night in the fridge and smoke the roast/brisket and as was said let the meat do the talking. I love beef so when i eat it i like to taste beef.

Happy Smoking,

phatbac (Aaron)

 

[phatbac]

Im a fan of a good Worcestershire soak for salt,  cover in black pepper and garlic powder(sometimes) let sit over night in the fridge and smoke the roast/brisket and as was said let the meat do the talking. I love beef so when i eat it i like to taste beef.

Happy Smoking,

phatbac (Aaron)

 

[3montes]

I have been using Oak Ridge BBQ Black Ops Brisket rub for nearly all my beef with the exception of tri tips I use their Santa Maria rub for those. The Black Ops rub is just fantastic.as are all their products. They make their rubs by the order and only ship once a week so you have to plan ahead a bit but you are guaranteed a absolute fresh product which in my book is the number one factor when dealing with spices and rubs.

 

[dls1]

For beef, I've long been an advocate of liberally pre-salting (dry brining) the meat for an extended period of time well in advance of cooking the it. The time involved is strictly a function of the size of the piece of meat in question.

The vast majority of the time, the salt I use is a red wine infused salt blend that I've been making for several years. Sometimes I'll add some minced fresh herbs to the blend, and sometimes not. If I happen to be out of the red wine salt blend, which seldom happens, then it's just Kosher salt. Prior to cooking, I pat the meat dry and add a liberal coating of freshly ground black pepper.

In as far as spices are concerned, that's it.

 

[porknpuha]

Ive always liked for  a steak;

 covers 3 large ribeyes

fresh garlic 3 or so cloves (fine dice)

fresh rosemary 1 teaspoon (fine dice)

Kosher salt

fresh cracked Black pepper