People always ask me about what I like to stock in my pantry for seasoning meats.
As mentioned in the article about Competition Steaks, I use the following:
Head Country Marinade
Butchers BBQ Phosphate TR
Accent
Worchestshire sauce and/or powder (I have both)
Shitake Mushroom Powder
Editors Note: Sound Q has improved upon our original steak rub recipe since this was originally published. This is the newer recipe!
Here is how I prepare my rub:
Note that there is NO SALT in this rub. We prefer to dry brine our beef with Mortons Kosher Salt in advance. After trimming the meat, sprinkle the salt over all surfaces. Use half a tablespoon of Kosher salt per pound of meat. Allow the meat to rest, uncovered, in the fridge at least an hour or so.
Sound Q brisket & steak Rub:
3 tablespoons coarsely ground black pepper
1 tablespoon brown sugar
1 tablespoon onion powder
2 teaspoons of smoked paprika
2 teaspoons dry mustard
2 teaspoons garlic powder
2 teaspoons chilli powder
1 teaspoon or so of cayenne
2 teaspoons of shitake mushroom powder; 1 teaspoon of Worcestershire powder.
Add freshly ground thyme & rosemary herbs…. Use a spice grinder. Around 2 teaspoons of each, but who measures?