Buckaroo Bend Beef Blend modified for you from my commercial blend.

[Cowboy Pepper]

This blend is built for beef. Need more? Just double, triple whatever. I scale my mix weights down from their gram weights and convert to tablespoons,etc. using a conversion chart, so is it identical from what comes out of the bag? Doubt it, but it's close enough. As usual, apply to dry surface beef and let it kick for at least an hour or so. Longer the better in my book, but you only have a few hours in the "safe zone" between 42 and 140 F.

OK, so, we're using coarse and fine salt as we want penetration and crust. Same reasons we are using superfine sugar if we got it. Corn starch is there to help dry the surface and get us some crust. Don't hesitate to toss a tbs of dry mustard in if you like that.

12 tbs coarse black pepper
4 tbs kosher salt
2 tbs sea salt
4 tbs granulated garlic
4 tbs granulated onion
3 tbs turmeric
2 tbs pasilla chile (guajillo, ancho, etc. but these will be hotter.)
2 tbs smoked paprika
2 tsp sugar granulated (superfine is best)
2. tbs celery salt
1 tbs shiitake, porcini, or other mushroom powder (can be omitted)
2 tbs corn starch

Oh, and it looks like you can always subtract 3 hours from whatever time the site shows as my posting time. Today, posted at 11:30 AM, post time shows 1:30.

[TripleB]

Thanks for posting your meat rub recipe. My rub is very similar to yours. Good to see that I'm in step with the professionals. Cheers

[STEbbq]

Can I ask what prompted you to make an actual business out of selling the rubs? I think nearly all of us have made our own rubs at one time or another but not everyone takes the extra step to sell them commercially.

Thank you for sharing the recipe!

[Cowboy Pepper]

Pretty much all my idiot friends telling me I should bottle that stuff. Mostly what is now my The Magnificent 7 Pepper Blend. This was in the Leighities and nineties. Good thing I didn't do it back then as the name was Florida Pixie Sprinkles. Now? Moved to Bend, OR found myself without a job and needed to do somehthing, and no, it does not pay my rent.

[DaveD]

Thanks for sharing your recipe. This allows those of us who salt the meat separately to make salt-free versions. This is the main reason I never buy rubs, because I absolutely always salt the meat by itself to let it dry brine (typically overnight) before applying the rub. Easy to recast a recipe saltless, then it's best of both worlds

[Cowboy Pepper]

Yeah, your'e doing it the way the pros do. Salting first and then pepper and then other stuff is the way to go. The all in one approach works great. Big brisket shops do brisket by the Kosher salt, #16 mesh pepper, then, for a few, Lawrys seasoned salt.

https://www.youtube.com/watch?v=l7nXTYbufkM

https://www.youtube.com/watch?v=_ELBa3-m9Zk

[DaveD]

Salting separately is one of the biggest game-changers of all, for me... made such a huge difference to how everything came out. That and putting the meat on cold, right out of the fridge, to maximize smoke uptake.