Best dry rub recipe for beef short ribs

This easy homemade beef rib rub will make every short ribs recipe so much more tasty, regardless of the cooking method you'll choose.

It will work perfectly with smoked short ribs, grilled and ribs baked in the oven.

However, don't limit yourself by applying it only on beef ribs. Experiment by using it as brisket or steak seasoning, add it to this Greek beef stew recipe (kokkinisto) or try it with another kind of protein such as pork chops or grilled chicken. I have also used it on these crunchy roasted chickpeas and loved it.

Some of the spices and herbs used in this rib rub blend are classic dry rub ingredients like paprika, black pepper and garlic powder. Others were chosen because they pair very well with beef like the dried thyme, coriander and cloves.

For more way to give flavor to dishes, don't miss these cured egg yolks (soft or firm) and this recipe for aromatic roasted garlic in the oven!

How long should dry rub sit on beef?

Though you can cook the beef as soon as you rub it with the spice blend, it is advised to leave it on the meat for at least 30 minutes so that it can penetrate deeper and flavor the whole cut of meat.

For the best results, leave it on the beef overnight.

Ingredients

For this simple dry rub you'll need the following ingredients:

• Brown sugar or dark brown sugar
• Paprika
• Ancho chile powder
• Salt
• Garlic powder
• Onion powder
• Dried thyme
• Black pepper (freshly ground if possible)
• Ground coriander
• Cumin
• Ground cloves

Ingredient notes:

Because this beef rub recipe already contains salt, remember not to add any extra salt to the meat before cooking.

If you are cooking your meat in a pan it's advised to omit the sugar because it will burn at high heat.

Instructions

In a small bowl, combine all the dry rub ingredients. Use a fork to crush or remove any lumps that may form.

Once all of the ingredients are combined, transfer to glass jar with a lid or another suitable container.

Variations

Coffee rub: To make a coffee dry rub add 2 teaspoons of freshly ground coffee and ¼ teaspoon of ground cinnamon.

For the coffee I prefer to use a light roast variety because dark roasted coffee tastes a bit burned in my opinion. The cinnamon also pairs vere well with the beef flavor and you can't really taste it, just enhances the rest of the flavors.

Dry rub with cocoa powder: Add 1 teaspoon of Dutch processed cocoa powder and ¼ teaspoon of ground cinnamon.

Here, the amount of cocoa powder is just one teaspoon because it has a strong taste which can overpower the rest of the ingredients. The cinnamon is used for the same reason as with the coffee rub.

Substitutions

Instead of ground cloves you can use ground cinnamon or ground star anise.

Instead of cumin you can use ground allspice.

You can substitute the dried thyme with dried oregano without changing too much the original flavor, since those herbs are similar in taste.

An alternative for the ancho chile powder is regular chili powder. Many types of chili powder contain cumin, oregano and onion powder, so if you use that in your spice blend you may want to reduce the quantities of the other spices.

Storage

Store this dry rub for beef short ribs in a sealed glass jar or another suitable air-tight container and place in a cool, dry place for up to 6 months.

How to use the dry rub

Remove the membrane from the back of the rack. Lift the membrane from the bone at one corner using a kitchen knife. Then, use a clean kitchen towel or a paper towel to get a good grip and peel it off.

Using a sharp knife, trim any excess fat off the beef ribs

Rinse under cold water and pat dry with paper towels.

Apply the spice rub to the surface of the ribs with your fingers, taking care not to leave any areas uncovered and working into the crevices and folds in the meat.

Place the meat in a large container and store in the refrigerator for a few hours or over night.

Baked short ribs in oven

Brush the ribs with BBQ sauce (optional) and apply the dry rub. Wrap each piece with aluminum foil and store in the fridge for a few hours or over night.

Transfer the aluminum foil packets on a baking sheet and bake in a preheated oven at 300 °F (150 °C) for 2.5 to 3 hours until the meat is fork-tender.

Open the foil packets and turn on the broiler for 5 minutes to give them that barbecued flavor.

Cooking other cuts of meat in a pan.

According to the article dry rubs 101 by nimanranch.com you can make compound butter with the dry rub and use it for roasts and steaks.

Mix equal quantities of room temperature butter and dry rub until you get a homogenous mixture and refrigerate. When cooking your meat, add 1 tablespoon of the compound butter when the meat is almost done and there are only a few minutes left of cooking time.

This compound butter will create a flavorful, rich sauce.

Side dishes for beef short ribs

Short ribs can be served with a variety of side dishes such as this Israeli couscous salad, a crunchy Greek cabbage salad, or this Arugula and goat cheese salad. Some roasted potatoes or Italian mashed potatoes are also very nice, as well as this authentic Baba Ganoush recipe (Lebanese eggplant dip).

Here are some more pairing ideas:

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