What’s better than sinking your teeth into a juicy piece of beef that’s been slow-cooked to perfection, and packed with flavorful spices? Say hello to “Holy Cow Dry Rub for Beef – Hot!,” the ultimate BBQ rub that screams Texas-style smokiness in every bite.
As an assistant to a BBQ chef, I have had the pleasure of trying some of the most mouth-watering beefy BBQ dishes out there. But let me tell you, nothing hits the spot like this blend of seasonings that we call “holy cow.” It’s a secret recipe, of course, that the Meat Church BBQ cooks up just right every time.
We’ve perfected this recipe through countless backyard barbeques and professional meat competitions. The combination of spices will have your taste buds screaming “yee-haw!” Each ingredient has been carefully chosen to bring out the best in your beef.
So, are you ready for some serious flavor? Let’s dive into this Holy Cow Dry Rub for Beef – Hot! recipe and experience a taste of the Texas holy gospel.
Why You’ll Love This Recipe
Holy cow, do I have a treat for you! If you’re a fan of beefy BBQ flavors, then this Holy Cow Dry Rub for Beef – Hot! recipe is calling your name.
Let me tell you why you’ll absolutely love this rub. First of all, it’s packed with flavor thanks to a blend of delicious spices that will have your taste buds dancing in excitement. With ingredients like paprika, cayenne pepper, black pepper, kosher salt, and garlic spice extractives, this dry rub screams Texas-style BBQ in every bite.
Secondly, this rub is from Meat Church, a company that has become synonymous with high-quality BBQ seasonings and rubs. With their famous Holy Cow BBQ seasoning leading the charge, it’s no wonder why this rub will knock your socks off.
Thirdly, this recipe is incredibly versatile. Whether you’re cooking up a brisket or tri-tip steaks, chicken burgers or pulled pork sandwiches, the Holy Cow Dry Rub adds the perfect touch to any meat. The recipe calls for specific amounts of each ingredient, but don’t be afraid to play around with the measurements to suit your taste preferences.
Finally, if you’re feeling ambitious and want to impress your friends with your cooking abilities (and trust me, they’ll be impressed), this dry rub set in combination with some honey hog sauce makes one epic combo that will make every meat lover’s knees weak.
In conclusion, if you love beefy BBQ flavors and want to take your BBQ game to the next level – give this Holy Cow Dry Rub for Beef – Hot! recipe a try. Trust me; it will change the way you think about BBQ forever.
Check Your Pantry
Before you get started, make sure to check your pantry for the following ingredients:
- 4 cup Paprika
- 2 cup Kosher salt, finely ground
- 2 cup Black pepper, coarsely ground
- 1 1/2 cup Coarsely ground 1-4 black pepper
- 1 1/2 cup Coarsely ground 1/8 Cayenne pepper
- 3/4 cup Garlic powder
- 3/4 cup Onion powder
The Meat Church Holy Cow BBQ Rub Screams Texas!
The star of this recipe is the Meat Church Holy Cow BBQ Rub that will scream Texas in every bite. You can purchase it online and in some retail stores, but you can also make it yourself using the ingredients above.
Salt and Spice
Kosher salt is an essential ingredient for beefy BBQ. The coarse grains adhere well to meat, providing optimal flavor distribution while also helping to tenderize protein fibers. To balance the saltiness of kosher salt is a mix of spices with paprika, coarsely ground 1/4 black pepper, coarsely ground 1/8 cayenne pepper, garlic powder and onion powder.
Perfect for Different Cuts of Meat
This dry rub works perfectly with different cuts of meat like brisket, tri-tip steaks, chicken burgers, and even pulled pork!
The Recipe How-To
Now, let’s dive into the main event: making the Holy Cow Dry Rub for Beef – Hot! This recipe is perfect for adding a flavor-packed punch to your brisket, tri-tip, steaks, and even chicken burgers. Follow these simple steps to create a rub that screams Texas BBQ:
- 4 cup paprika
- 2 cup Kosher salt, finely ground
- 2 cup black pepper, coarsely ground
- 1/2 cup cayenne pepper
- 3/4 cup garlic spice (dehydrated garlic spice extractives)
Assemble all ingredients in one place. Make sure to measure accurately so you can achieve the balance of flavors.
Step 1: In a large bowl, mix together all ingredients until well combined.
Step 2: Pat the meat dry with a paper towel before generously applying the Holy Cow rub on all sides of the meats. For smaller cuts like chicken burgers or tri-tip steaks, use about 1 tablespoon of rub per pound of meat. For larger cuts like brisket or pork shoulder, use up to 2 tablespoons per pound.
Step 3: Let the meat sit at room temperature for about an hour before cooking. This will allow the flavors of the rub to settle and create a nice crust when cooked.
Step 4: Cook your beef hot according to your preferred method – grill, smoker or oven. Bonus: add some smoky mesquite or hickory chips to infuse even more flavor!
Serve hot beefy BBQ dishes with sides such as smoked beans, corn on the cob, and coleslaw. And don’t forget Meat Church Holy Gospel Honey Hog sauce to add a sweet finish to your meats!
This recipe makes about 12 oz of rub – store it in an airtight container in a cool and dry place for up to six months.
There you have it! A simple yet delicious recipe that smokes up any dish!
Substitutions and Variations
Are you looking to mix things up with your Holy Cow Dry Rub? Here are some suggestions for substitutions and variations that will still give you that beefy BBQ flavor.
– Spice it up even more: For a spicier rub, add an additional 1/2 teaspoon of cayenne pepper. This will make your taste buds scream with delight!
– Less salt, please: If you’re watching your sodium intake, you can reduce the kosher salt by half a cup. Still delicious and flavorful without all the saltiness.
– Smoke it up: Add 1/4 cup of smoked paprika for a deeper, smokier flavor. This is perfect for brisket or pulled pork.
– Use it on other meats: Don’t limit yourself to just beef! This rub works great on chicken, burgers, and even fish.
– Mix it up: Experiment with different ratios of the spices to create your own unique blend. You never know what delicious concoction you may come up with!
These substitutions and variations will help you customize your Holy Cow Dry Rub to fit your preferences and taste preferences. Play around with the ingredients until you find the perfect blend that screams Texas BBQ!
Serving and Pairing
This Holy Cow Dry Rub for Beef – Hot! Recipe screams Texas and beefy BBQ goodness. The spice blend is perfect for any cut of beef, from brisket to tri-tip steaks, and can even be used on chicken burgers for a bold, smoky flavor.
To serve this dish, I recommend pairing it with classic BBQ sides like mac and cheese, baked beans, or coleslaw. These sides complement the rich flavors of the beef and help to balance out the heat from the cayenne pepper in the rub. For drinks, reach for a cold brew or your favorite whiskey to round out your BBQ feast.
If you’re feeling adventurous, try using this Holy Cow Dry Rub on pulled pork or even in chili for an added punch of flavor. And if you’re looking to make your own signature BBQ sauce, mix some honey hog with ketchup and Worcestershire sauce to make a tangy and sweet sauce that pairs perfectly with this rub.
No matter how you choose to serve and pair this dish, one thing is for sure: it’s sure to satisfy even the most discerning BBQ lovers out there. Get ready for a mouthwatering meal that will have you knowin’ what everyone else in town has been talkin’ about.
Make-Ahead, Storing and Reheating
This rub is perfect for busy cooks who want to get ahead of their game. While it’s best to use the Holy Cow rub on the day you make it, you can store it for future use. Just keep it in an airtight container in a cool, dry place and it should last for up to 6 months.
If you want to make the rub ahead of time, I recommend only making as much as you think you’ll need for a short period. This way, you can assure that your ingredients are fresh and your seasoning mix is at its peak flavor potential.
When it’s time to use the rub, simply take it out of storage and give it a good shake or stir. The ingredients can settle over time, so this will ensure an even distribution of flavors. Don’t forget to smell-test before using – if the aroma has faded or tastes oddly stale, then it’s time to whip up a new batch.
One tip: don’t rub down your meat with a layer of moisture prior to applying the Holy Cow rub because this could lead to caking and clumping. For increased compatibility and better results, try coating your meat with olive oil first.
In case you have any leftovers after your BBQ party (if any!), storing them properly is key. Make sure that you completely cover them before putting them in the fridge, leaving no exposed areas that could dry out. Plastic wrap or zip-top bags work well here.
Reheating is just as important as cooking and storing the meat itself. Do not overcook when reheating or else all those juicy beefy flavors will evaporate into thin air like smoke on a windy day. The ideal temperature is medium-rare so bringing a meat thermometer along would be handy.
There are many ways to reheat meats; microwaving may seem like the quickest option but nuking good quality meats could ruin their texture and flavor profile (?), heating them over low-and-slow indirect heat (around 225-250°F) on your smoker or grill would be wise. This method ensures that the meat is warmed through without drying out, making every bite as delectable as the last.
Now go forth confidently my grasshopper armed with your trusty Holy Cow Dry Rub recipe!
Tips for Perfect Results
If you’re like me, you want your beefy BBQ to be unforgettable. Good news, with this Holy Cow Dry Rub for Beef – Hot! recipe, that’s exactly what you’ll get. But with any recipe, to achieve perfection, attention to detail is necessary. So, here are a few tips to make sure your meat church holy gospel is the talk of the town.
First off, season your meat the night before or at least a few hours prior to BBQing to allow time for the spice dehydrated garlic and spice extractives in the rub to penetrate and flavor the beef hot recipe. Trust me; it is worth it.
Secondly, when applying the rub on brisket, tri-tip or steaks, I suggest patting it on instead of rubbing too hard. This will ensure that you don’t disrupt the natural texture and shape of the meat. Also, remember to season both sides of your brisket or tri-tip because those babies need love too!
Thirdly, when cooking your beef hot recipe-centered dish over indirect heat, try to maintain a temperature between 225-250°F if possible. Cooking at a low temperature will give ample time for flavor development in the dry rub and keep your meat tender and moist while BBQing.
Fourthly, don’t try taking shortcuts by removing fat on brisket or tri-tip before smoking because it helps keep the meat moist while cooking. Finally, let your holy cow dry rub-coated masterpiece rest before slicing it up; allowing it to sit for 20-30 minutes will help all of its juices stay inside and ensure a juicy final product.
Follow these tips with confidence and let’s face it; you’ll quickly become a taste sensation in no time thanks to Meat Church Holy Cow Dry Rub for Beef – Hot!
Now that you’ve learned how to make the “Holy Cow Dry Rub for Beef – Hot!” using the recipe and tips above, you might have a few questions about the process. In this section, I’ve gathered some frequently asked questions and answers to help you overcome any doubts or difficulties that may arise. So let’s take a look at the FAQ and clear up any confusion you might have!
What are the ingredients in Holy Cow rub?
In order to create an unbeatable flavor for your BBQ, you’ll need a few key ingredients. These include a blend of salt and spices, along with dehydrated garlic and some spice extractives. It’s important to note that this combination is completely safe for those who are gluten-free and contains no MSG. If you’re in the market to stock up on these crucial ingredients, don’t hesitate to reach out to us about purchasing them in bulk quantities. We even offer even larger bags if you’re gearing up for a serious BBQ competition.
What spices are in holy cow?
For this BBQ rub recipe, we’re going to need a good amount of paprika – specifically, three-fourth of a cup. Along with that, we’ll mix in half a cup of finely ground kosher salt, half a cup of coarsely ground black pepper, and a tablespoon of cayenne pepper to give the rub some heat.
Is Holy Cow good on steak?
When it comes to enhancing the flavor of cuts of beef like brisket, tri-tip and steaks, this BBQ seasoning and rub is the ideal solution. It’s versatile enough to be applied to chicken and burgers as well. Comprised of spices, dehydrated garlic, salt, and spice extractives, it is a gluten-free option for your BBQ seasoning needs.
What is the best meat church rub?
When it comes to rubs for BBQ, no one does it better than Meat Church. Their Honey Hog sweet rub is a standout, while the Gospel All Purpose Rub is ideal for pork. For poultry, I highly recommend giving their Fajita seasoning a try.
In conclusion, the Holy Cow Dry Rub for Beef is a must-try recipe for every BBQ enthusiast out there. It’s the perfect balance of heat and flavor, making it an excellent choice for beef hot. The blend of spices including paprika, kosher salt, black pepper, and cayenne pepper creates an explosive taste that’ll leave you salivating for more.
This rub screams Texas BBQ, thanks to its inspiration from iconic joints like Franklin BBQ, Kreuz Market, and Smitty’s Market. If you’re looking for a meat seasoning that is worthy of those legendary institutions, then the Holy Cow Dry Rub is your answer.
Don’t limit yourself to just beef with this rub. It works exceptionally well with brisket, tri-tip steaks, chicken burgers and even pulled pork. The possibilities are endless! Not only is it versatile, but you can also make it in advance and store it safely until you’re ready to use it.
Incorporating Meat Church’s Holy Cow Dry Rub into your cooking arsenal will elevate your outdoor cooking experience beyond measure. So what are you waiting for? Try this cow BBQ rub today and taste the difference for yourself!
Holy Cow Dry Rub for Beef – Hot! Recipe
- 3/4 cup paprika
- 1/2 cup kosher salt, finely ground
- 1/2 cup black pepper, coarsely ground
- 1 tablespoon cayenne pepper
- Sift ingredients together.
- Store in an airtight container.
YOUR OWN NOTE
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.