Big bones deserve big flavor.
Beef back ribs, short rib plates, and dino bones aren’t the kind of cuts you quietly slip into the oven on a Tuesday night. They’re statement pieces. When you put them on the grill or smoker, you’re saying, this is dinner and it’s going to be good.
The secret to getting that “wow” bite every time? A good rub.
The Basics of a Good Rub
A rub doesn’t have to be complicated. Don’t overthink it. Start with salt, add a little sweet, then decide what kind of ‘kick’ you want.
Salt – It pulls out flavor and helps the meat hold onto moisture.
Sugar – It caramelizes on the grill, giving you those dark, sticky edges.
Spices – This is where you bring in smoke, heat, or herbs.
That’s it. Don’t overthink it. Start with salt, add a little sweet, then decide what kind of “kick” you want.
Flavor Profiles to Try
I do not have a giant spice cupboard, but we do have the basics. You can succeed with what you have and maybe only pick up one or two more. Estimate about 1 tablespoon of rub per pound of meat on the conservative side, and double that for my favorite amount, and triple that for Justin's favorite amount. You get the idea, your mileage may vary!
Classic BBQ Rub – brown sugar, paprika, garlic, onion, black pepper. Sweet and smoky, perfect for back ribs. (Using the conservative amounts above, one tablespoon of each of these flavors would lightly season a 5lb cut of meat.)
Savory Herb Rub – salt, cracked pepper, rosemary, thyme, garlic powder. A little more “Sunday supper” than “backyard smoke.”
Spicy Kick Rub – Start with the classic BBQ rub and add chili powder, cayenne, smoked paprika.
Coffee & Cocoa Rub – Start with the classic BBQ rub and add a spoonful of instant coffee, cocoa powder, black pepper. Sounds unusual, tastes amazing on short ribs or chuck rib dino bones.
These are jumping-off points. You don’t have to measure everything to the gram, I sure don't! Just build around those three basics and trust your taste buds.
How to Apply a Rub
A few quick tips to make your rubs work their best:
Pat the beef dry first. Moisture makes it harder for the rub to stick.
Don’t be shy. Big bones can handle a heavy hand with seasoning.
Let it sit. Even 30 minutes on the counter helps, but if you’ve got time, let it rest overnight in the fridge.
Rubs aren’t just for smoking. They work great on the grill, in the oven, or even in a braise.
Pairing Rubs with the Big Cuts
Different bones shine with different flavors:
Back Ribs – go with the sweet and smoky BBQ rub. That caramelized bark is half the fun.
Short Rib Plates – rich enough to carry bolder spices like chili, cumin, or even that coffee rub.
Dino Bones (Chuck Ribs) – these big guys can handle adventurous flavors. Load them up with herbs, black pepper, or espresso and watch them impress.
A Little Sneak Peek from the Farm
Here at Creamery Creek, we’ve been tinkering with our own seasoning blends, something we’re calling creekdust. They’re still in the hopper, so I’m not spilling the recipe just yet. But let’s just say we’ve had a lot of fun in the kitchen “taste testing” for you.
In the meantime, grab some beef bones, mix up a rub, and get that grill going. There’s no wrong way to rub beef, just start simple, make it flavorful, and enjoy the showpiece cuts that make your cookouts worth the work.
Tell me how it goes for you!
XOXO,
Louisa