Monday, August 5, 2013

Grilling Time: Rubs


With grilling season in full swing one of the best ways to jazz up your steak, chicken, fish, and pork is with a rub.

I use rubs or marinades 99% of the time when I'm grilling.  I'm all about serving themed, flavorful food and rubs make it easy.  Want southwestern flair?  Got a rub for that!  How about Caribbean? check!  Wanna go Italian?  Piece of cake...

salt free red chile rub

There is a rub out there for every flavor profile you want.  An array of spices and herbs awaits your imagination, begging to be mixed together.

Rubs are mainly dry, but you can also make a wet rub or a paste which works equally well.  Rubs provide intense flavor since you rub it generously into the meat.  The rub adheres to the meat well and forms a nice crust on the meat as it it grilling.

I've brought you some of my favorites in addition to some new ones to try.  I hope you get adventurous with your grilling and try a good rub!


Cowboy Rub
source: Slice of Southern

1 T paprika
1 T ground coffee
1 T onion powder
1 1/2 t ancho chili powder or regular mild chili powder
1 t smoked salt or regular salt
2 t packed light brown sugar
1 ½ t coarse black pepper
1 ½ t garlic powder
A pinch of cayenne pepper (optional)

Mix all ingredients together in a bowl. Rub into steak prior to grilling.

Herb Rub (wet rub)

source:  Slice of Southern

1 t dried thyme
1 t dried oregano
1 t dried parsley
¼ t lemon zest
1 t garlic powder
2 t olive oil

Mix together in a bowl. Apply to steak, fish, or chicken.

Terrific 10 BBQ Rub

source: Ladies Home Journal magazine

7 tablespoons packed light brown sugar
2 1/2 tablespoons kosher salt
2 1/2 tablespoons paprika
5 teaspoons dry mustard
5 teaspoons ground cumin
5 teaspoons chili powder
2 1/2 teaspoons garlic powder
2 1/2 teaspoons ground black pepper
1 1/4 teaspoons celery salt
1 1/4 teaspoons cayenne pepper

Combine all ingredients together in a bowl and rub on steaks, chicken, or pork. Will keep in sealed tight container up to 2 months.

Chili Rub
source:  Slice of Southern
2 T coarse salt
1 T Brown Sugar Splenda (or 2 T regular light brown sugar, packed)
1 1/2 T Smoked Chipotle Paprika  (if you can't find this use smoked paprika and add some chipotle powder as well)
1 T Black smoked pepper (or regular black pepper)
1 T garlic powder
1 t dry mustard
1 t cumin
1 t chili powder
1 t dried oregano

Blend all spices together in a bowl.  Use immediately, or cover tightly and store for up to 2 weeks at room temperature.  Makes 1 cup of spice rub.

All Purpose Spice Rubsource: Martha Stewart

1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper (optional)

Directions In a small bowl, combine all the ingredients, using your hands to break up the sugar.

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