Beef Ras el Hanout Spice Rub

Name: Rind Ras el Hanout Gewürzrub
Total time: 10 h
Ingredients: 18 g Meersalz; 8 g Gemahlener Kreuzkümmel; 6 g Gemahlener Koriander; 3 g Gemahlener Zimt; 3 g Gemahlener Kardamom; 2 g Gemahlene Muskatnuss; 5 g Schwarzer Pfeffer grob gemahlen; 6 g Brauner Zucker

SmokingBeefHot SmokingMedium10-12 hrs90-95 °C115-125 °CBeech + Cedar

Ras el Hanout, the 'top of the shop,' is a complex Moroccan spice blend with up to 30 ingredients that gives beef an extraordinary depth of flavor. The combination of warm spices like cinnamon, cardamom, and nutmeg creates an incomparable aroma profile. Hot smoking caramelizes the spice crust and intensifies the flavors.

Ingredients(for 1 kg)

Sea Salt18 g

Ground Cumin8 g

Ground Coriander6 g

Ground Cinnamon3 g

Ground Cardamom3 g

Ground Nutmeg2 g

Coarsely Ground Black Pepper5 g

Brown Sugar6 g

Instructions

Preparing the Spice Blend

10 minutes

Toast all spices and sugar in a pan without fat over medium heat for 2-3 minutes until fragrant. Allow to cool and mix with the salt.

Preparing the Meat

10 minutes + 12 hours resting time

Pat the beef dry. Apply the rub evenly and generously on all sides and massage in firmly. Rest uncovered on a rack in the refrigerator overnight.

Smoking

10-12 hours

Preheat smoker to 115-125 °C. Place the meat inside and smoke with beech and cedar wood. Turn the meat halfway through the cooking time. Regularly monitor the smoker temperature.

Resting Phase

45 minutes

At a core temperature of 90-95 °C, remove the meat, wrap in butcher paper, and rest for at least 45 minutes. Then slice against the grain.

Pro Tip

A pinch of rose water in the rub gives the classic Ras el Hanout an authentic Moroccan touch. Briefly toasting the spices in a pan before use significantly enhances the flavors.

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