Spice Mixes for Grilling!

Posted: May 30, 2012 in Uncategorized

Rub it Down: Spice Mixes for Grilling

Dry rubs add tons of flavor without adding fat.
Article By: Bruce Weinstein and Mark Scarbrough
Rub it Down: Spice Mixes for Grilling

There’s no need for oil, bacon, or other fat-heavy additions when you’re grilling meat. Dry rubs add tons of flavor without any added fat.

Getting started
Here are six dry rubs for pork, beef, chicken, fish, or even tofu. Whisk any one of them together in a large bowl.

All-American Barbeque Rub
2 tablespoons mild paprika
2 tablespoons packed dark brown sugar
1 tablespoon dry mustard
1 tablespoon chile powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
Sweet and Spicy Rub
1/4 cup chile powder
1/4 cup mild paprika
2 tablespoons packed dark brown sugar
2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
Southwestern Rub
2 tablespoons chile powder
2 tablespoons garlic powder
2 tablespoons dry mustard
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon mild paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons salt
Jerk Rub
1/4 cup dried crushed rosemary
1/4 cup dried thyme
2 tablespoons dry mustard
4 teaspoons salt
4 teaspoons ground black pepper
4 teaspoons onion powder
2 teaspoons celery seed
2 teaspoons ground cloves
1 teaspoon cayenne
Curry Rub
3 tablespoons yellow curry powder
2 tablespoons ground ginger
2 tablespoons ground cinnamon
2 tablespoons ground cumin
1 tablespoon mild paprika
1 teaspoon salt
1 teaspoon ground allspice
Szechwan Pepper Salt
2 tablespoons coarse-grained or kosher salt
2 tablespoons ground Szechwan peppercorns
1 teaspoon ground black pepper
1 tablespoon garlic powder
1 tablespoon ground cumin

What to do
Use the best spices you can find. Only freshly ground black pepper, please.

Dried herbs have a shelf-life, usually about a year. Don’t use dried ones that have taken on a bland, tea-like smell.

To grind Szechwan peppercorns and the like, use a cleaned-out coffee grinder, a mini food processor, or a spice grinder.

Use between 1/2 tablespoon and 1 tablespoon per cut, whether steak, fish, or chicken thighs. The only problem: how do you get it to stick? Rub each cut with about 1 teaspoon unsweetened apple juice, lemon juice, cranberry juice, balsamic vinegar, or white wine vinegar. Pat the rub in place to make a thin coating on all sides and you’re ready to roll.

For a deeper taste, coat with the rub, then cover and refrigerate for 4 hours or up to 24 hours.

And after that? You’re ready to roll. Fire up the grill and cook the meat, fish, or tofu until done.

And the leftovers? These rub recipes make a lot, more than you’ll need. Store the rest in a jar with a tight-fitting lid for the next time you’re over the heat.

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