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Spice-Rubs&Meat-Rubs
Spice-rubs or Meat-rubs are fast gaining in popularity with chefs around the world, and it's easy to understand why.
Rubs are a fantastically simple way to add flavor and nuance to everyday meals.
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Basically, a rub is a mixture of spices and herbs that are applied directly to meats before cooking.
What makes a rub different from a marinade is that you apply the flavoring directly to the surface of the meat itself.
This gives you a different way to control the intensity and distribution of the seasonings.
There are two categories of rubs: Dry-rubs, which are made with spices and seasonings only; and wet-rubs, which contain some moist ingredients.
Many chefs prefer dry-rubs for grilling because they won't burn, which also makes them perfect for meats that require long cooking times, like briskets and ribs.
And, just like any form of cooking, there are some general tips and tricks that will make your first of many spice-rubs a lot easier:
Use one to two tablespoons of a dry-rub for each pound of meat.
Rubs using lemon juice or vinegar also change the food’s texture because acids cure meat.
After applying a rub, wrap the meat in plastic and place it in the refrigerator before cooking.
This will allow the meat time to absorb the flavor from the various spices.
A plastic zipper bag is great for this.
Get a head start by freezing meat after applying a rub.
Just thaw and enjoy at a later time.
Dry rubs can be stored for a few months, but don’t try to use the mix beyond that.
Make a fresh batch.
That being said, here are a few basic spice-rubs with a couple of exotic variations to get you started.
Spice-Rub # 1 ~ Carolina Barbecue Rub
Carolina barbecues are renowned for their slow-cooked style and taste.
This rub, which is based in the Carolina tradition, brings that taste to whatever you cook.
It’s terrific on beef, chicken, lamb or pork.
If you've never done a rub before, this one's ideal to start with.
Ingredients:
2 tbsps salt
2 tbsps sugar
2 tbsps brown sugar
2 tbsps ground cumin
2 tbsps chili powder
2 tbsps freshly ground black pepper
1 tbsp cayenne pepper
1/4 cup paprika
Directions: Combine all ingredients in a small bowl and mix well.
Store in an airtight container.
Spice-Rub # 2 ~ Chipotle
This one’s for the Tex-Mex and chili fans!
The chipotle peppers and smoked jalapenos in this rub give it a lot of flavor.
Finely grind this rub for maximum results.
Works great on brisket, steak and pork.
Ingredients:
2 dried chipotle peppers
3 tbsps black pepper
2 tbsps dried oregano
1 tbsp dried cilantro leaves
1 bay leaf
1 tsp cumin
1 tsp onion powder
1 tsp ground dry orange peel
Directions: Combine all ingredients in a spice mill or blender, and grind until even.
Store this rub in an airtight jar and it'll keep for six months in the freezer.
Spice-Rub # 3 ~ Creole
Creole cuisine marries Spanish, French Caribbean, African, and American influences, takes classical European styles of cooking and applies them to foods of the American South.
Because of its complexity, a genuine Creole flavor can be hard to nail, but this is one that does it!
Ingredients:
1/2 cup Creole mustard
1/2 cup minced onion
1-1/2 tbsps minced garlic
1 tbsp hot pepper sauce
1/4 cup dry Cajun seasoning blend
Directions: Mix together all the ingredients and store in an airtight container.
Spice-Rub # 4 ~ Mustard
This is a take on a classic wet rub that really adheres to meats.
If you’re feeling like it, try changing the type of mustard used.
If you’re not already familiar with them, the range of mustards available can be pretty dazzling, varying from town to town, and from England to France.
Try Meaux, Norwich or Tewkesbury mustards; they can really change the overall flavor.
Ingredients:
2 cups Dijon mustard
1 cup minced parsley
1/2 cup dried orange or lemon peel
1/2 cup rosemary leaves, crushed
1/4 cup black pepper
Directions: Combine all ingredients and store in an airtight container in the fridge.
Spice-Rub # 5 ~ Tropical Poultry
This rub is an easy, surefire way to add a little taste of the islands to your bird.
The orange flavor combined with nutmeg and cloves can’t be beat.
And if you’re looking for a novel twist on traditional Thanksgiving poultry, this will definitely do it!
Ingredients:
2 tbsps ground ginger
2 tbsps brown sugar
2 tbsps orange zest
1 tbsp finely ground black pepper
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Directions: Combine all the ingredients and store in an airtight container.
If you are cooking a large bird, double the recipe.
These are just a few options from the hundreds of existing -- and yet to be discovered -- meat & spice-rub recipes.
Once you’ve mastered the basics, be sure to try some of your own variations, and be sure to write down your recipes and their expiration dates on each of your storage containers.
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