Holy Cow Rub Recipe
This quick and easy Holy Cow rub recipe is the best homemade spice blend for grilled beef. It reflects the flavor of smoked paprika, black pepper, cayenne pepper, and more. Enjoy!
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Ingredients
- 1 Teaspoon Garlic powder
- 1/4 Cup Smoked paprika
- 1/4 Cup Brown sugar
- 1/2 Teaspoon Celery Seed powder
- 1/4 Cup Kosher salt
- 1 Tablespoon Cayenne pepper
- 1/4 Cup Freshly ground Black pepper
- 1 Teaspoon Cumin powder
- 1 Teaspoon Mustard powder
Instructions
- Measure and put all the ingredients in a small bowl
- Stir very well. Even out the lumps if any
- Use right on your BBQ beef brisket, or store for later use
Notes
Store it in an airtight container, away from sunlight and moisture, for up to 6 months. It’ll remain usable. As it takes only 5 minutes to prepare, I recommend making it instantly for fresh flavors.
You can use this dry rub on any meat with or without skin. As a specialty rub for cattle, it’ll enhance beef ribs and briskets amazingly. Smoke, grill, or bake, this rub is suitable for all.
Add 1 teaspoon more of Cayenne pepper if you like your rub spicier. Or less if you want only mildly spicy beef.
I prefer smoked paprika for its inherent smokiness. But sweet or hot paprika will work too.
You can use white sugar too. But brown sugar is coarse and has a tenderizing effect on meat which is its best for rubs.
Worried about the measurement of salt? No, your beef won't be too salty. It’s only a dry rub, right?
You can use this rub as a seasoning for fried chicken, wings, and noodles.
Use fresh spices to help with the longevity of the rub.
Nutrition
Calories: 126kcal