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.
This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served "dry," letting the seasoning and smoked shine by skipping the sauce.
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.
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.
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 it.
Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of coriander, black pepper, and other spices works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options. After much research and trial and error, here's my approximation of Katz's pastrami rub recipe.
This wonderful spice rub is perfect when looking to amp up the flavor for smoked and grilled lamb. Use it as a dry rub seasoning for lamb or mutton prior to cooking or add liquid to make a flavorful paste for the meat. It also works well as a dry brine, ensuring deep flavor penetration and maximum moisture.
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.
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.
Add a taste of Italy to virtually any dish with this tested recipe for a flavorful Italian herb and spice blend. This seasoning blend is great to keep on hand for pizzas, meatball sandwiches, red sauces, and so much more.
This Marietta's fish rub recipe is a delicious blend of herbs designed to make BBQ and grilled fish shine. Whatever fish is your pleasure, this flavor enhancing herb mix is not the only fish rub in the ocean, but it is sure to become your favorite after giving it a try.
This simple to make but flavor packed recipe for five spice powder will be your go-to seasoning whenever you want to add an Asian accent to any dish. Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Further amplify the rub by adding ginger, nutmeg, and/or licorice.
Based on the popular Indian spice blend, this Garam Masala recipe is a complex blend of flavors including sweet, pungent, spicy hot, and savory. Garam Masala is found in numerous Indian foods including chicken, marinades, and more; but it's most often used as a final sprinkling before serving, a sort of dry sauce.
This is an all-purpose spice mix for home made pickles, from cucumber pickles to Colorful Pickled Eggs Recipe, corned beef, even pickled pigs feet. Foods are often simmered in pickling spices and water, such as pork chops, sauerbraten, and corned beef and cabbage. You can adjust these ingredients to your taste.
This delicious recipe for herbed breadcrumbs is not only simple to make, it's also an great way to add a flavorful crust to countless dishes. This is a great basic herbed breadcrumb blend for use on a rack of lamb, chicken parts, pork chops, veal cutlets, fish, mushrooms, cauliflower, shrimp, zucchini, or others.
Pesto is one of the world's great and most versatile sauces, and this tested recipe is sure to become your new favorite. Pesto is a classic on pasta, but it also makes a superb when tossed with potatoes, spread on crostini, tossed with grilled shrimp, blended with butter for steaks, and so much more.
Packed full of flavor, charmoula (a.k.a. chermoula) is an North African herb paste used as a marinade, sauce, relish, dip, and spread. While there are countless variations of charmoula, this delicious recipe marries olive oil, cilantro, parsley, lemon juice, aromatics, and spices to create a multi-purpose paste.
If made properly, harissa is a very deep, rich, complex paste, much more interesting than any bottled hot sauce. You can buy it, but it is easy to make with this recipe. Use it on everything from fajitas to stews, soups, couscous, fish, and meats. It's great mixed in to mayonnaise, ketchup, and BBQ sauce.
Bring The Heat With Broil King Signet’s Dual Tube Burners
The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.
The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.
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