Many of our Spice Rubs can be used to enhance any beef dish to give that extra flavour and taste to your meals. They can also be combined with olive oil to use as an overnight marinade to deepen the flavour


Buy Rub for beef in a range of flavours…

  • persian

    Californian Persian Rub (Baharat)

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  • carolina BBQ Rub

    Carolina BBQ Rub

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  • new orleans cajun spice rub

    New Orleans Cajun Rub

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  • New York Steak Rub

    New York Steak Rub

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  • Mexican Meat Marinade

    Papa’s Mexican Rub

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  • All purpose Seasoning

    Uncle Sam’s All Purpose Rub

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Here are a few recipes suggestions


Easypeasy Slow Cooked Busy Day Brisket

A tasty dish ideal for busy people. Just combine the ingredients in your slow cooker and come home to a nourishing meal.

Serves 3/4

Easypeasy Slow Cooked Busy Day Brisket 1



  • 1 kg brisket – trimmed of fat. Cut into two pieces
  • 1 Tbsp. Carolina BBQ Rub
  • BBQ sauce (see recipe below)
  • Sprig of Thyme

The night before, rub the meat both sides with the Carolina BBQ Rub and refrigerate.

The next morning pour your pre prepared BBQ sauce into your slow cooker/Crockpot, place the meat on top, throw in sprig of thyme and set for low slow cooking (10 hours) Adjust seasoning to taste before serving

Serve with boiled carrots and mash

New York Steak Rub – Classic Fillet Steak & Fries

New York Steak Rub - Classic Fillet Steak & FriesIngredients

  • Fillet steaks (one per person) 3.5 cm thick
  • New York Steak Rub
  • Oven ready fries
  • Green beans & halved tomatoes

Fifteen minutes to an hour prior to cooking, smear the steaks with oil, then (sparingly) sprinkle some NY Steak Rub on both sides and gently rub in.

Cooking times – (use a thick bottomed fraying pan)

Blue: Cook for about 1½ mins each side – should still be a dark colour, almost purple, and just warm.  It will feel spongy with no resistance.

Rare: Cook for about 2¼ mins each side – dark red in colour with some juice flowing.  It will feel soft and spongy with slight resistance.

Medium-rare: Cook for about 3¼ mins each side – a pink colour with a little pink juice flowing.  It will be spongy and slightly springy.

Medium: cook for about 4½ mins each side – pale pink in the middle with hardly any juice flowing. It will feel firm and springy.

Well-done: Only a trace of pink colour but not dry.  It will feel quite firm and not so springy.

After cooking, let the steaks rest at room temperature for at about five minutes – they will stay warm for up to 10 minutes. During this time, the fibres of the meat will reabsorb the free-running juices resulting in a moist and tender finish to your steak.

Serve with the oven ready fries, green beans and tomato halves

  • To obtain your FREE downloadable copy of the 38 page Spice Rub Cookbook (worth £7.40), simply enter your email address below and we’ll send you the link.

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Free Downloadable Food Rub Cookbook

To obtain your FREE downloadable copy of the 38 page Spice Rub Cookbook (worth £7.40), simply enter your email address below and we’ll send you the link
Food Rubs