Beef Rub

Makes 5 tablespoons of dry rub, enough for a 10 pound roast.


  • 2 tablespoons course ground black pepper:
  • 2 teaspoons crumbled dried rosemary leaves
  • 2 teaspoons dried thyme
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon spanish paprika
  • 1/2 teaspoon chipotle or cayenne powder

Want the rub to be large grainy pieces to catch the smoke.


4/3/2016 – Used it on the Beef Chuck Roast this date. I liked the way it seared with the rosemary smell but after 6 hours in the smoker there was a dark crust although the rub flavor was not noticeable–as you would expect after that long in the smoke.

Based on a recipe for Cow Crust by Meathead Goldwyn at

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