Spice Rub for Roast Beef

Formulated by Great Northern Larder for roast beef, and larger cuts of beef that will be oven cooked or barbecued. This is a beautiful smokey rub that really brings a depth of flavour to a good cut of beef.


Our beef roast rub is formulated for large tender cuts of beef that are to be barbecued (in an oven type barbecue as opposed to a grill) or oven cooked. There is no salt in our rub as the amount of salt you will need will be determined by the size of your beef cut and your own personal taste. We use only very fresh herbs and spices in all our rubs.

Suitable Meat Cuts

You are dry roasting or barbecuing so you need a fast cooking tender roast such as rib eye roast, fillet, chateaubriand, tendorloin, or sirloin. Ask your butcher for advice.

Rubbing Instructions

Dry rub the beef with sea salt flakes and leave it sit in the fridge for a few hours at least. Remove the beef from the fridge an hour before cooking so as it is at room temperature. Pat the meat dry with paper towels and pat a generous amount of the rub onto the beef. Place in an oven pre-heated to 180C and cook for the times shown below. Rest the beef for 20 minutes before carving.

Roast Beef Cooking Times

  Roasting timesOven temperatureInternal temperature
Rare 20 min per 450g (1lb) + 20 min 180 C / Gas 4 60 C
Medium 25 min per 450g (1lb) + 25 min 180 C / Gas 4 70 C
Well done 30 min per 450g (1lb) + 30 min 180 C / Gas 4 80 C

We highly recommend you purchase a good digital thermometer to test the readiness of your meat.


Black Pepper, Rosemary, Thyme, Garlic Powder, Onion Powder, Paprika, Cayenne Pepper Powder

Net Weight


Serving Suggestion

Eat it however you like, but for a true BBQ experience try our Scotch BBQ sauce with your beef.

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