I made beef ribs using this dry rub twice in one week, because my brother and John couldn’t get enough of them.  You could also use it on beef brisket.  Feel free to substitute any of the ingredients with whatever you happen to have on hand.  For example, you could try omitting the nutmeg or adding ground mustard or ground cumin to switch up the flavours every now and then.  (See here for my favourite dry rub recipe for chicken.)

Dry Rub Recipe for Beef Ribs or Brisket

This recipe makes enough for two large racks of ribs.  This recipe doubles well, so you could make extra dry rub to have on hand for future meals.  Feel free to substitute any of the ingredients with whatever you happen to have on hand.  For example, you could try omitting the nutmeg or adding ground mustard or ground cumin to switch up the flavours.

1 tablespoon paprika

1 tablespoon ground black pepper

1 tablespoon coarse Kosher sea salt  (or more to taste)

1/2 tablespoon onion powder

1/2 tablespoon granulated white sugar

1/2 tablespoon ground nutmeg

1 teaspoon garlic powder

1 teaspoon chili powder cayenne powder to taste (Optional if you want your dry rub to have some heat.  If so, start with 1/2 teaspoon.)

vegetable oil

In a small bowl, mix together all of the dry ingredients and then set aside.  Rinse the racks of ribs under cool running water and then pat them completely dry using paper towels.  Lightly grease the ribs on all sides using some vegetable oil.  Then rub the dry rub in an even layer on all sides of the ribs.  Allow the beef ribs to marinate for at least one hour.  Then cook the ribs as per your preferred method (i.e. oven and/or bbq).  In the middle of last year’s winter, our oven broke down, so I cooked these ribs using an electric grill.