Rubs are mixtures of seasonings rubbed onto the surface of meat before cooking. Rubs add flavor and also seal in juices by forming a tasty crust. Unlike some marinades, rubs do not tenderize.

Seal in Those Juices with a Rub

• Rubs can be applied just before cooking. For more pronounced flavor, apply rub to beef, then refrigerate for several hours.
• You can make your own rubs by combining your favorite fresh or dry herbs, spices and other dry seasonings.
• To make a paste rub, combine dry seasonings with oil. Add small amounts of finely chopped garlic or onion, or seasonings such as mustard, soy sauce or horseradish to bind the mixture. Create a consistency that will spread thickly on your beef.

Courtesy of The Beef Checkoff