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Rub for a Barbecue Rib-Eye or Sirloin of Beef

  • Ready in:
  • 10 minutes for the rub.
  • Serves:
  • 4 - 6
  • Complexity:
  • easy


  • Half a teaspoon granulated sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon paprika (use cayenne or chilli powder for a kick)
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 2 teaspoons whole peppercorns
  • 2 teaspoons coriander seed
  • 1 teaspoon fennel seed
  • Approx 2kg joint of rib eye or sirloin of beef, or steaks.
  • Method

    Place all the spices and herbs in a mini blender or coffee grinder and whizz together.

    Some texture is fine if you end up with a few whole spices which haven't been ground up well.

    Rub the dry mixture all over the joint of meat and leave to stand at room temperature for an hour before cooking.

    Ensure the barbecue is hot and coals are without flames, and a moderate rather than too hot to place your hand near temperature! The meat needs to be seared, but not burnt.

    If you have a temperature gauge on your barbecue aim for 275F - 325F.

    Place the meat over the coals and resist the temptation to turn too much, allowing all sides to sear and form a crust.

    Turn as the side in contact with the flame becomes very hot and browned.

    A 2kg piece of beef will take 50 to 60 mins to cook with a rare middle and you will have to watch it.

    Leave the meat to rest for 5-10 minutes then carve into slices.


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