Pit Beef RubSteven Raichlen
Here’s the basic rub used by Baltimore’s Big Fat Daddy (or as close as I can get to it) for Baltimore Pit Beef. You’ll need about ¼ of the rub—save the rest for steaks and roast beef.
Other Recipes from Episode 208: The Best BBQ You’ve Never Heard Of
Pit Beef Rub
- Yield: Makes about 1 cup
- ¼ cup coarse sea salt
- ¼ cup cracked black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
1: Combine the ingredients in a bowl and stir to mix. The excess rub will keep for several months in an airtight jar.
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