This Texas beef rib rub is your best bet for making flavorful low and slow cooked beef ribs. The rub ingredients are simple and contain the top three most important flavoring components used in Texas BBQ beef: salt, black pepper, and garlic. If you want to make perfect barbecue beef ribs, start with this rub!
When cooking beef ribs low and slow, it is best to layer the flavors as you go. Start with a good seasoning like this Texas beef rib rub, and add wood chunks or chips like hickory, oak, or maple to the fire. Use a BBQ spritz (particularly with large beef plate ribs) after the first hour of cook time to keeps ribs from drying out. You’ll end up with savory, beef, tender, and juicy beef ribs!
What you’ll need for this recipe:
- Coarse salt: Kosher or sea salt
- Ground black pepper: Yep, you will need coarse ground black pepper for this recipe. You can either grind your own or purchase it through online retail stores or at your local grocery store.
- Granulated Garlic: One of the easiest ways to add savory flavor to a rub is by adding garlic. While granulated garlic is recommended for this recipe, you can certainly use garlic powder instead.
- Smoked Paprika: Just a little bit, don’t worry. If you are not a fan of smoked paprika, simply omit it from the rub.
- Cayenne: This is completely optional. It adds a nice depth to the rub but is not required.
How to use Texas beef rib rub:
No need to remove the membrane from the back of the beef ribs. Some backyard chefs do, and some don’t. We typically leave on the membrane. Combine the rub ingredients and either transfer to a large spice shaker and apply, or apply it by hand without a shaker. Get a good even coating (without overpacking) onto the meat section, including the sides. Cook the beef ribs according to your grill manufacturer’s directions.
- 2 tablespoons kosher salt
- 1 1/2 tablespoons coarsely ground black pepper
- 2 teaspoons granulated garlic
- 1 1/4 teaspoons smoked paprika
- 1 teaspoon cayenne optional
- Combine ingredients in a small bowl and apply only what is needed to meat. Whatever stick to the meat, is all you need. Cook ribs as directed.
- You can double or triple this recipe and store rub in an air tight container in the cupboard for up to one year.
- Discard any rub that has come into contact with raw meat.