Dave’s Meat Rub
Posted On 27 June 2023
Get your minds out of the gutter.
Refining something that started as a rub for cubed London Broil to sit in overnight before using it in chili.
Dave’s Meat Rub
I use "parts" below so that you can make whatever amount you want. If a part is a teaspoon, you'll get a little more than a cup (yield ~52 teaspoons and a cup is 48 teaspoons). If a part is a ½ teaspoon, you'll get a little more than half a cup.
Ingredients
- 12 parts salt
- 4 parts black pepper
- 10 parts chili powder (your heat level)
- 8 parts garlic powder
- 4 parts granulated onion (see notes)
- 2 parts ground cumin
- 2 parts cayenne (your call)
- 4 parts dried oregano
- 4 parts Spanish paprika
- 1 part celery salt
- 1 part citric acid
Instructions
- Mix together.
- Rub on meat 1-12 hours before cooking.
- Store remainder in a sealed container.
Notes
- I’ve noticed a trend lately of there being powdered onion that’s like talcum powder, not granulated like garlic powder. If using onion powder, use way less.