Rubs don’t have to be “rubbed” onto meat. A simply dredging or sprinkling will do just fine, but that being said, any rubbing will help the spices to penetrate the meat better in most cases. I never purchase pre-made spice mixes from the store. I always get greater satisfaction from making my own and having them stored in labeled Mason jars. Today I would like to share some of my favorite recipes with you because barbecue season is well under way and not over yet.
Take the time to start stocking miscellaneous individual dried spices and herbs like the ingredients mentioned in the recipes below and start trying different combinations yourself. Smoked paprika comes in both sweet and hot varieties and it is far superior to just regular paprika. I prefer the sweet (mild) variety because I would rather control the amount of spiciness with ground cayenne pepper instead. Enjoy!
Beef Rub
4 tablespoons sweet smoked paprika
2 tablespoons granulated garlic (or garlic powder)
4 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme leaves
1/2 teaspoon ground cayenne pepper, optional
Greek Rub (great on chicken)
4 teaspoons dried oregano
4 teaspoons granulated onion (or onion powder)
4 teaspoons granulated garlic (or garlic powder)
4 teaspoons dried parsley
4 teaspoons dried rosemary
4 teaspoons white sugar
2 teaspoons cornstarch
2 teaspoons salt
2 teaspoons ground black pepper
Chili Rub
2 tablespoons sweet smoked paprika
1 tablespoon granulated garlic (or garlic powder)
1 tablespoon Mexican chilli powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Cajun Rub
1/4 cup sweet smoked paprika
2 teaspoons dried oregano
2 teaspoons ground black pepper
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon ground cayenne pepper
Chef Dez is a Chef, Writer, & Host. Visit him at www.chefdez.com
Write to him at dez@chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4
