“Gravel”-Style BBQ Recipe for Prime Rib, Steak, and Roasts

The Pepper

For this ingredient use I use two types of Pepper.

Use 1 tablespoon of 16 Mesh (Butcher Block) Black Pepper and 1 tablespoon of 30 Mesh (Medium Grind) black pepper.

The key here is to buy black pepper that’s already pre-cracked.

The reason for not using freshly ground black pepper is because it’s too pungent. Where-as pre-cracked pepper has allowed some of the terpenes and alkaloids to evaporate – making it less spicy.

Typically the Pepper that’s used here is between 16 and 30 mesh – I like to use both.

The Salt

For this ingredient use 1 tablespoon of Morton’s Kosher Salt.

The key here is to use kosher salt – either Morton’s or Diamond Crystal work great – or any generic brand of Kosher salt.

Personally, I use Morton’s because it’s cheap.

Diamond Crystal does tend to mix better than Morton’s but the granules are smaller.

Keep in Mind: Morton’s and Diamond Crystal have different densities. If you only have Diamond crystal, use double the amount I recommend here (2 tablespoons).

Also, don’t substitute regular table salt – it’s a fine granule and won’t remotely taste the same.

Dehydrated Onion and Dehydrated Garlic

Use 1/2 tablespoon of both Dehydrated Minced Onion and Dehydrated Minced Garlic.

These ingredients provide umami taste sensations and the dehydrated, Minced version mixes far better than the Granulated or Powdered versions in a gravel-style rub.

Other Ingredients?

Technically after the above you’ve covered most “gravel” type rubs, but from here you can start to have fun and add ingredients and modify the rub to your liking.

For instance, Cuso’s Gravel rub uses:

• Bell pepper
• Hatch green chili

Another is Malcolm Reed’s Steak Rub:

• Dehydrated parsley
• Sugar

Right Way BBQ’s Steak Rub:

• Garlic
• Dehydrated Onion

Montreal Steak Seasoning:

• Red pepper flakes
• Coriander Seed
• Mustard seed
• Dill

You get the gist.

These are very simple rubs that will typically run you between $10-15 (not including shipping) and can be made MUCH MUCH cheaper at home.

Personally, the only other thing I typically add is 1/2 tablespoon of:

• Dehydrated red bell pepper

I’ll typically grind this in a coffee grinder for 3-ish presses.

Is Buying the Ingredients Actually Cheaper than Buying a Pre-made Rub

Yes.

We’ll break this down by volume with popular commercially available options you’ll see on Social Media:

Cuso’s Gravel	5 oz. bottle / $11.99 = $2.39/oz.
Malcolm Reed’s Steak Rub	11 oz. bottle / $9.97 (on sale) = $0.9/oz.
Right Way BBQ Steak Rub	10.2 oz. bottle / $9.99 (on sale) = $0.98/oz.

Cost Per Ingredient*

*Most of the specialty ingredients I buy from Spices Inc. but some I buy from the Grocery store, Amazon, or Walmart.

Badia Butcher Block Black Pepper	$16.99 / 16 oz. = $1.06/oz.
Morton Kosher Salt	$2.12 / 16 oz. = $0.13/oz.
Badia Dehydrated Minced Onion	$3.17 / 5.5 oz. = $0.58/oz.
Spices Inc. Medium Grind Black Pepper	$15.75 / 16 oz. = $0.98/oz.
Happy Belly Dehydrated Minced Onion	$6.86 / 15 oz. = $0.46/oz

Made at home, with my measurements:

Badia Butcher Block Black Pepper	1 tbsp or 0.23 oz. = $0.24
Morton Kosher Salt	1 tbsp or 0.61 oz. = $0.08
Badia Dehydrated Minced Onion	1/2 tbsp or 0.14 oz. = $0.08
Spices Inc. Medium Grind Black Pepper	1 tbsp or 0.25 oz. = $0.25
Happy Belly Dehydrated Minced Onion	1/2 tbsp or 0.17 oz. =$0.08

My Cost Totals:

Total Weight = 1.4 oz.

Total Cost = $0.73

• Dylan’s Gravel Rub = $0.52/oz
• Cuso’s Rub = $2.39/oz.
• Malcolm’s Rub= $0.9/oz.
• Right Way BBQ;s Rub = $0.98/oz.

Again, none of the commercial options have shipping factored in either, which would only increase the cost per oz.

Though most of Malcolm’s rubs are found in most Walmarts.

Needless to say though, I will never buy one of these rubs and I’d rather just make it at home and buy the singular spice difference and add it to my base outlined above and below.

Granted, the upfront cost is more simply due to the fact that you have to buy these ingredients in bulk. But you’ll use them all over time regardless.