• 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.