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All-Purpose Rub for Beef (dry rub)

When grilling season gets into full swing, marinades and rubs can add the perfect flavor to your steak, and marinades can even tenderize the meat. To tenderize, the marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

  • 4 tablespoons white sugar
  • 4 tablespoons salt
  • 1 tablespoon paprika
  • 2 tablespoons mustard powder
  • 1/2 teaspoon ground black pepper
  • 1 pinch dried oregano
  • 1 pinch dried thyme

    Combine all the ingredients in a small bowl and mix well. This recipe makes enough for 1 to 1-1/2 pounds of beef.

    Here are a few tips to keep in mind with marinades and rubs:

  • Always marinade in the refrigerator, never at room temperature.
  • Tender beef cuts need only be marinated 15 minutes to 2 hours for flavor. Less tender beef cuts should be marinated at least 6 hours (up to 24) in a mixture containing a food acid or enzyme.
  • Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.
  • Never save and reuse a marinade.
  • Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef.
  • Rubs can be applied just before cooking or in advance and the meat refrigerated for several hours.

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