This Cowboy Dry Rub for Beef is one of my favorite seasonings to use when I’m grilling beef.

Out of the 10 spices needed to make this Dry Rub, you should have most of them on-hand as they are pretty common if you cook a lot.

You might need to make a quick trip to your local grocery store (or order online) for the Ancho Chili Powder and possibly the Ground Coriander.

tri-tip tacos with dry rub — **Tri-Tip Tacos with Dry Rub**

Ingredient Substitution

If you don’t feel like buying Ground Coriander you can substitute for Ground Cumin or Garam Masala. If you don’t want to buy or can’t find Ancho Chili Powder, substitute with regular Chili Powder and a pinch of crushed red peppers.

How to use Dry Rub

Before you apply your dry rub to your meat, make sure you pat your meat down with a paper towel to remove as much of the moisture as you can.

Next you need a binder to help the dry rub stick to the meat. You can use an egg wash, olive oil or even yellow mustard. I prefer to use Olive Oil most of the time.

Once the binder has been applied to the meat, liberally apply the dry rub all over the meat. Make sure you take the proper precautions to not cross-contaminate! I suggest you use one hand to apply the dry rub and the other to rub the dry rub into the meat.

tri-tip on grill — **Beef on Grill with Cowboy Dry Rub**

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Gather your Ingredients

You will need the following ingredients to make this Cowboy Dry Rub for Beef recipe (see recipe card for quantities): Kosher Salt, Ground Black Pepper, Ground Coriander, Ground Dry Mustard, Ground Coffee, Unsweetened Cocoa Powder, Ancho Chili Powder, Ground Cinnamon, Ground Cloves and Cayenne Pepper.

How to Make Cowboy Dry Rub for Beef

In a small mixing bowl, combine all ingredients and mix well.
Store in an airtight container.

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Printable Recipe Card