Flavorful Rubs and Marinades for Beef

I. Rubs

Wet or dry seasoning rubs add more than flavor appeal. They can boost the perceived value of a menu item. Meaning higher profits for you. Rubs cost just pennies a pound. And you're probably already stocking most of the ingredients you'll need. Keep several rubs on hand to add to beef just before cooking. They'll help you expand your beef selections so you can offer something for everyone.
 
To make a rub: Combine all ingredients in a bowl; mix until well blended. Rubs are best kept covered and refrigerated until ready to use. Spread or pat on beef just before cooking or up to 5 hours in advance.
 
Mesquite BBQ Seasoning Rub (1 1/4 cups)

• 1/2 cup black cracked pepper 
• 1/2 cup cumin seed, crushed
• 1/2 cup mesquite barbecue seasoning
• 1/4 cup dehydrated minced garlic

Mustard Rub (3 cups)

• 2 cups Dijon-style mustard
• 1 cup minced parsley
• 1/2 cup dried orange or lemon peel
• 1/2 cup dried rosemary leaved, crushed
• 1/4 cup black cracked pepper

Spicy Seasoning Mix (1 1/2 cups)

• 1 cup chili powder
• 1/2 cup ground cumin
• 1/4 cup garlic powder
• 2 tablespoons dried oregano leaves
• 1 tablespoon red ground pepper

Pepper-Herb Mix (1 1/2 cups)

• 3/4 cup dried basil leaves
• 1/2 cup lemon-pepper
• 1/4 cup onion powder
• 1/4 cup rubbed sage
  

Oriental Dry Spice Rub (2 cups)

• 1 cup Chinese five spice
• 1/2 cup dehydrated minced garlic
• 1/3 cup coarse salt
• 1/4 cup crushed red pepper

Spicy Mustard Rub (2 1/2 cups)

• 2 cups Creole mustard
• 1 cup minced onion
• 1/2 cup dry Cajun seasoning blend
• 1/4 cup minced garlic
• 3 tablespoons hot pepper sauce

West Indian Rub (1 cup)

• 1/2 cup curry powder
• 1/4 cup garlic powder
• 1/4 cup black ground pepper
• 1/4 cup salt
• 3 tablespoons ground ginger
• 1 tablespoon red ground pepper

Cajun Rub (1 cup)

• 3/4 cup Cajun seasoning
• 1/4 cup clack cracked pepper
• 1/4 cup fennel seed

Dry BBQ Rub (3 cups)

• 2 cups hickory smoked, mesquite barbeque, or mesquite grill seasoning
• 2/3 cup dehydrated minced garlic
• 2/3 cup mustard seed
• 2/3 cup black cracked pepper

Spicy Dry Rub (1 1/2 cups)

• 3/4 cup ground mustard
• 6 tablespoons dried oregano leaves
• 1/4 cup chili powder
• 2 tablespoons garlic powder
• 2 tablespoons black ground pepper
• 2 tablespoons salt

Jamaican Jerk Rub (2 cups)

• 1/2 cup dehydrated minced garlic
• 1/2 cup dried thyme leaves
• 1/2 cup ground ginger
• 1/4 cup ground allspice
• 1/4 cup ground cloves
• 1/4 cup coarse salt
• 1 tablespoon red ground pepper
• 1 tablespoon black ground pepper

Fiery Creole Pepper Mix (2 1/2 cups)

• 3/4 cup dried thyme leaves
• 3/4 cup paprika
• 1/4 cup black ground pepper
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup red ground pepper
• 1/4 cup white ground pepper
• 1/4 cup salt

Aztec Rub (2 cups)

• 1 cup cumin seed, crushed
• 1/3 cup minced garlic
• 1/4 cup liquid smoke
• 3 tablespoons coarse salt
• 1 tablespoon red ground pepper
• 1 cup olive oil
  

II. Marinades

Marinades Build Menus

When it comes to adding bold flavors to beef, there's nothing like a marinade. And marinades do double duty, because they can also tenderize. So you can take advantage of the many economical beef cuts available. Like rubs, marinades can open up a world of creative flavor options for beef - and a world of added profits.
 
To Make a Marinade: For marinades without oil, combine all ingredients in a bowl and mix thoroughly too blend. Cover and refrigerate until ready to use. For marinades with oil, combine all ingredients except oil in a bowl of food processor; process until smooth. Slowly add oil with motor running. Cover and refrigerate until ready to use.
 
Marinating Tips: Always marinate beef under refrigeration, never at room temperature.  The tenderizing effect of a marinade usually penetrates to about l/4 inch from the surface of the meat.

To tenderize (using an acid-based marinade): Marinate beef at least six hours, or as long as overnight. Note that marinating longer than 24 hours (especially if marinades contain citrus juices) causes surface meat fibers to break down, resulting in a "mushy" texture.
 
To flavor: Marinate beef for 15 minutes or up to two hours.
 
Always discard leftover marinades that have been in contact with raw meat.

Frisco Marinade (1 quart)

• 3 cups dry red wine
• 9 ounces frozen orange juice concentrate
• 1/4 cup dried rosemary leaves, crushed
• 1/4 cup minced garlic
• 1 tablespoon ground mustard
• 2 teaspoons black ground pepper
• 2 teaspoons salt

Tex-Mex Marinade (1 quart)

• 3 cups oil
• 3/4 cup ketchup
• 1/2 cup red wine vinegar
• 3 ounces chopped cilantro
• 2 tablespoons crushed red pepper
• 1 tablespoon black ground pepper
• 1 teaspoon hot pepper sauce
• 1 teaspoon salt

Lemon-Garlic Marinade (3 cups)

• 2 cups olive oil
• 1 cup lemon juice
• 1/2 cup dried oregano leaves
• 1/4 cup minced garlic
• 2 tablespoons ground cumin
• 2 tablespoons black ground pepper
• 2 teaspoons salt

Teriyaki Stir-Fry (1 3/4 quarts)

• 1 quart soy sauce
• 3 cups honey
• 1/4 cup minced fresh ginger
• 3 tablespoons minced garlic

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com