Upgrade your dishes with Homemade Smoked Peppercorn Sage Rub — a smoky, savory blend for irresistible flavors.
This post may contain affiliate links. Please check our disclosure policy.
HOMEMADE SMOKED PEPPERCORN SAGE RUB RECIPE
WHAT IS SMOKED PEPPERCORN SAGE DRY RUB?
The origin story of this dry rub dates back to ancient culinary traditions, where skilled cooks would blend herbs and spices to enhance the flavors of their dishes. The combination of smoky sage and robust peppercorns in this dry rub adds a depth of flavor that will captivate your taste buds. It’s the perfect companion for a variety of meats, such as beef, pork, chicken, or even grilled vegetables. The smoky infusion takes this dry rub to the next level, imparting a unique and irresistible taste.
RELATED: Homemade Angus Steak Seasoning
WHAT DOES THIS HOMEMADE SMOKED PEPPERCORN SAGE RUB TASTE LIKE?
The Homemade Smoked Peppercorn Sage Dry Rub boasts a harmonious balance of earthy sage, bold peppercorns, and a hint of smokiness. The garlic and onion powders provide savory undertones, while the ground red pepper adds a touch of heat. The overall result is a complex flavor profile that is both robust and aromatic, enhancing the natural flavors of your chosen ingredients.
HOMEMADE SMOKED PEPPERCORN SAGE RUB INGREDIENTS
- 2 cubes beef bouillon
- Ground black pepper – 4 tablespoons
- Garlic powder – 4 tablespoons
- Onion powder – 2 tablespoons
- Ground red pepper – 4 teaspoons
- Ground sage – 2 tablespoons
- Dried thyme – 2 tablespoons
HOW TO MAKE THIS PEPPERCORN SAGE DRY RUB RECIPE
- Dissolve the 2 cubes of beef bouillon in 4 tablespoons of hot water. Stir well until fully dissolved. Set aside to cool.
- In a medium-sized bowl, combine the ground black pepper, garlic powder, onion powder, ground red pepper, ground sage, and thyme. Mix all the dry ingredients until well combined.
- Pour the cooled beef bouillon mixture into the bowl with the dry ingredients. Stir well to create a thick paste-like consistency, ensuring all the dry ingredients are thoroughly incorporated.
- Infuse a smoky flavor into the dry rub using one of the following methods:
– Stovetop Method: Toast the dry rub mixture in a heated skillet or frying pan over medium heat for a few minutes, stirring constantly. Avoid burning; lightly toast until fragrant.
– Grill/Smoker Method: Spread the dry rub mixture evenly on a baking sheet and place it on a grill or in a smoker. Smoke at a low temperature (around 225°F or 107°C) for approximately 30 minutes, using indirect heat to prevent burning. - Once infused with the smoky flavor, remove the dry rub from the heat source and let it cool completely. Transfer it to an airtight container or jar and store it in a cool, dry place until ready to use.
CAN YOU MAKE PEPPERCORN SAGE RUBS AHEAD OF TIME?
Yes, you can prepare this dry rub ahead of time. Simply follow the instructions and store it in an airtight container until needed. It will retain its flavors for several weeks.
CAN YOU FREEZE SMOKED PEPPERCORN AND SAGE DRY RUBS?
WHAT TO SERVE USING THE BEST SMOKED PEPPERCORN AND SAGE SPICE RUB?
WHAT KITCHEN TOOLS DO I NEED TO MAKE A PEPPERCORN SAGE DRY RUB?
- Medium-sized bowl
- Measuring spoons
- Skillet or frying pan (for stovetop method)
- Baking sheet (for grill/smoker method)
- Airtight container or jar for storage
Equipment
- Nonstick pan for stovetop method
- Nonstick baking sheet for grill/smoker method
Ingredients
- 2 cubes beef bouillon
- 4 tbsp ground black pepper
- 4 tbsp garlic powder
- 2 tbsp onion powder
- 4 tsp red pepper ground
- 2 tbsp dried sage
- 2 tbsp dried thyme
Instructions
- Dissolve the 2 cubes of beef bouillon in 4 tablespoons of hot water. Stir well until fully dissolved. Set aside to cool.
- In a medium-sized bowl, combine the ground black pepper, garlic powder, onion powder, ground red pepper, ground sage, and thyme. Mix all the dry ingredients until well combined.
- Pour the cooled beef bouillon mixture into the bowl with the dry ingredients. Stir well to create a thick paste-like consistency, ensuring all the dry ingredients are thoroughly incorporated.
Infuse a smoky flavor into the dry rub using one of the following methods:
- Stovetop Method: Toast the dry rub mixture in a heated skillet or frying pan over medium heat for a few minutes, stirring constantly. Avoid burning; lightly toast until fragrant.
- Grill/Smoker Method: Spread the dry rub mixture evenly on a baking sheet and place it on a grill or in a smoker. Smoke at a low temperature (around 225°F or 107°C) for approximately 30 minutes, using indirect heat to prevent burning.
- Once infused with the smoky flavor, remove the dry rub from the heat source and let it cool completely. Transfer it to an airtight container or jar and store it in a cool, dry place until ready to use.
