This beef rub tastes great on all red meats, including lamb and even duck breasts. It only has a teeny bit of sugar, so it can handle pretty high heat. Be sure to use fresh spices. I made a batch with old spices from my cupboard and it sucked. I know baking soda seems weird here, but it raises the pH and helps create a better crust.
Buzz. Grind the rosemary into a coarse powder. (You can use a spice grinder or a mortar and pestle.)
Mix. In a bowl, stir together all the ingredients. Break up any lumps of brown sugar with your fingers. Store in a dark place.
To use. This rub does not contain salt. Dry brine (pre-salt) your meat at least 1 hour in advance. Then, pat the meat surface with wet hands or a wet paper towel to help the rub stick. Apply 1/2 teaspoon rub per 4 x 6-inch surface of meat. As for cooking, reverse sear for the best results.
