Spice Rubs And Pastes

"What really sets one BBQ joint apart from another isn't the way it's cooked, it's the way it's seasoned."Doug Worgul, Oklahoma Joe's, Kansas City

Dry rubs are a mix of spices and dried herbs and they are rubbed into the meat before cooking. They come in a wide range of flavors. There are barbecue rubs, chili powder (yes chili powder is a spice blend), curries, jerk seasoning, sate, Old Bay, and many more. Pastes, wet rubs, and slathers come in two classes: Water based and oil based. Most are just dry rubs mixed with water or oil. They have the advantage of sticking better and can be layered on thick. Most herbs and spices dissolve well in water. Oil has the advantage of helping keep food from sticking to the grates. Rubs are part art and part science. The art is creating a blend of harmonious flavors that will complement the meat or veggie. The science is knowing how they will change when subjected to heat and knowing that there should be no salt in a rub. And since most commercial rubs can be up to 50% salt, you need to make your own rubs. Better, and a heckuva lot cheaper. You can buy pre-mixed rubs, but they are easy to make yourself, and a lot cheaper since most commercial rubs are loaded with salt. Every good barbecue cook should have a few signature house rubs to brag on. Just steal our recipes.
rubs
Herb & spice rubs and blends are a great way to bring major flavor to food. But there is a science and art to making and using them. read more
Memphis Ribs
Here's an award winning recipe for classic Memphis style barbecue dry rub that's great on pork, chicken, fish, beef, and veggies. Memphis is know for the dry rub ribs, skipping the sauce is favor of a Memphis rib rub that allows the meat to shine through. This easy recipe makes the only BBQ rub that you'll ever need! read more
cow crust cooked
Before hitting the smoker or grill with a steak or other beef cut, take it over the top with this delicious wet rub seasoning paste. Packed with herbs, chiles, and other seasonings then blended with oil, this paste is sure to become your go-to for adding flavor to beef. read more
Scarborough Fair Chicken
The tested recipe for the AmazingRibs.com signature Simon & Garfunkel Spice Blend and Baste is based on parsley, sage, rosemary and thyme, just like the song. Sprinkle it on everything on sight, including chicken, turkey, grilled potatoes, even on the outside of baked potatoes, grilled asparagus, in omelets, and more. read more
Charlie Vergos' Rendezvous
In Memphis it is common for barbecue joints to offer their ribs "dry", without sauce, just a liberal sprinkling of spices and herbs before and after the ribs are smoked. The most revered dry ribs are served at Charlie Vergos' Rendezvous. This recipe is closer to their famous seasoning rub than they are handing out. read more
brisket rub raw
This flavorful beef dry rub recipe is perfect for seasoning brisket, beef ribs, steak, and more. In Texas, many barbecue joints use plain old salt and pepper, called Dalmatian rub. But beef brisket and beef ribs can handle, and benefit from, a more potent mix of spices. You can make this beef rub in advance and store. read more
texas chili
Here's a simple recipe for chili powder that stands head and shoulders above anything you can buy in a jar. Make your own signature spice blend featuring your own selection of various ground chile peppers, herbs and spices! Add a pleasant kick and additional depth of flavor to countless dishes. read more
Creole Seasoning Rub
This recipe for spicy Creole seasoning is perfect for gumbo, jambalaya, and crawfish etoufee. It also works well rubbed on pork, chicken and turkey. read more
Cajun seasoning rub recipe on meat in a food processor
This spice blend features classic Louisiana flavors like cayenne and allspice, perfect for making andouille sausage, jambalaya, gumbo, and blackened fish. It is also good rubbed on barbecued meats and mixed into burgers. read more
poultry seasoning blend
This is an easy all-purpose spice mix for chicken, turkey, and pork. They sell it in bottles, but you can make it and modify it yourself easily. read more

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spice rub blend

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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