This rub works well on tenderloins, top sirloin, sirloin tip or tri-tip steaks. If you don’t want to cook it in a frying pan, the rub is excellent on any meat for the grill. It’s worth experimenting with the rub on your favorite wildfowl or wild game roast. You can double or quadruple this recipe and store it in an airtight container to use for several meals.
2 tsp brown sugar
1 tsp ginger
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp cumin
1 tsp salt
- Mix all ingredients in a small bowl.
- Apply a generous amount of the spice mixture to your venison and rub in, making sure to coat all sides. Keep adding more spice until excess falls off the meat onto your board.
- Heat two tablespoons of peanut or canola oil in a cast iron frying pan and sear the meat three minutes per side. A Camp Chef pan works wonderfully. Remove pan from heat and cover with a lid or foil to let the meat rest for 5 minutes and slowly finish cooking.
*Rub can be applied to meat just before cooking, but for best results rub it into your steak or roast and place it in the fridge for several hours to increase flavor transfer.
*Using a cast iron frying pan will put a heavy sear on the meat and spice, similar to a blackened seasoning. However, don’t overlook putting rubbed meat on a SmokePro or your outdoor grill.