Moroccan Spice Rub for Beef

About Moroccan Spice Rub

Moroccan Spice rub delivers a warm, aromatic, exotic flavour profile that pairs brilliantly with beef. North African-inspired warmth. The cumin and coriander base with cinnamon and ginger creates an incredibly aromatic bark.

Ingredients

Makes enough for approximately 1-1.5kg of meat.

How to Apply Moroccan Spice Rub to Beef

1. Mix the rub: Combine all dry ingredients in a bowl. Break up any brown sugar clumps with a fork.
2. Prep the beef: Pat the meat completely dry with paper towel. Trim any excess surface fat if needed.
3. Apply a binder: Lightly coat the beef with yellow mustard or olive oil. This helps the rub stick — you won't taste the mustard after cooking.
4. Apply the rub: Generously coat all surfaces with the rub, pressing it into the meat. Don't be shy — a thick, even layer creates the best bark.
5. Rest: Let the rubbed meat sit for 1-12 hours (overnight for brisket) in the fridge (uncovered for better bark formation).
6. Cook: BBQ at 110-260°C (225-500°F) depending on cut using low and slow for tough cuts, hot and fast for steaks until the internal temperature reaches 54-63°C (130-145°F) depending on preference.

Tips for the Best Results

• Pat the meat dry — moisture is the enemy of a good bark. Dry surfaces create better crust.
• Don't rush the rest — letting the rub sit on the meat allows the salt to penetrate and the spices to bloom.
• Apply generously — a thin dusting won't cut it. You want a visible, even layer across the entire surface.
• Store extra rub — this mix keeps in an airtight container for up to 3 months. Make a double batch.

Common Mistakes to Avoid

• Wet meat surface — if the meat isn't dry, the rub won't adhere and you'll get a soggy crust instead of a bark.
• Too much sugar on high heat — if combining with a sugary glaze, apply it late in the cook to prevent burning.
• Skipping the binder — mustard or oil helps the rub stick. Without it, half your seasoning falls off on the grill.
• Not enough rub — err on the side of generous. The flavour concentrates as moisture evaporates during cooking.

Best Cooking Methods for Moroccan Spice Beef

Cook your moroccan spice-rubbed beef using low and slow for tough cuts, hot and fast for steaks at 110-260°C (225-500°F) depending on cut.

For brisket and short ribs, low and slow is the only way. For steaks, sear hard and fast over direct heat.

Target internal temperature: 54-63°C (130-145°F) depending on preference.

Frequently Asked Questions

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