Rubs can turn your steak into an exciting and delicious meal. They're also inexpensive, quick to prepare and easy to store. 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.


Creole Rub

Makes 2 1/2 cups

2 cups creole mustard

1 cup minced onion

1/4 cup hot pepper sauce

1/2 cup dry cajun seassoning blend


Dry BBQ Rub

Makes 1.5 cups

1 cup mesquite, hickory or smoky dry seasoning

1/3 cup chopped garlic

1/3 cup whole mustard seeds

1/3 cup cracked black pepper


Devil's Rub

Makes 2 cups

3/4 cup minced garlic

1/2 cup packed brown sugar

1/2 cup white vinegar

1/4 cup red pepper flakes

1/4 tomato paste

3 T. hot pepper sauce

3 T. coarse salt


Spicy Dry Rub

Makes 3/4 cup

6 T dry mustard

3 T dried oregano leaves

2 T chili powder

1 T garlic powder

1 T pepper

1 T salt


Country Rub

Makes 2 cups

1 cup real bacon bits

1 cup minced parsley

1 cup tomato paste

3 T cracked black pepper

3 T paprika


Mustard Rub

Makes 1.5 cups

1 cup dijon mustard

1/2 cup minced parsley

1/4 cup dried orange or lemon peel

1/4 cup dried rosemary leaves, crushed

1/8 cup cracked black pepper



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Novy Ranches

801 E. Los Angeles Ave, Simi Valley, 93065   
(805) 217-7152 or (530) 436-0334 

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