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Spice Rub Guide
Unlike marinades, used to tenderize tougher (less expensive) pieces of meat, dry rubs add flavor to meat that is already tender.
Head to the spice aisle of your supermarket and select several combinations of seasonings you like and make your own homemade rubs for steak, ribs, chicken and seafood. Do these blends when you have time. Refrigerate or freeze until you need them.
As little as 30 minutes of seasoning with a rub lends character to seafood, poultry and meats (especially the leaner cuts.)
For a rub with a tingle of heat, blend 1 part hot chili powder (or to taste), 2 parts brown sugar, 3 parts ground cumin and 4 parts ground coriander. Rub lightly onto both sides of a steak and refrigerate 30 minutes or so before grilling.
- Fennel-Chile Dry Rub
- Asian Spice Rub
- Pete's Favorite Summer Barbecue Wet Rub
- All-Purpose Barbecue Rub
- Paul Kirk's Basic Kansas City Barbecue Seasoning or All-Purpose Rub
- Crossover Spice Blend
- West Indies Spice Blend
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