Spice Rubs And Pastes

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 sciece 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.

"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
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. read more
garam masala ingredients
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. read more
Dolly's Mutton Rub
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. read more
texas chili
Here's a simple recipe for chili powder that beats the snot out of anything you can buy in a jar. Make your own signature spice blend! 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
ras el hanout
Ras el Hanout is a spice mix often used as a rub for meats, especially lamb and goat in North Africa and the Middle East. read more
smoked salmon with horseradish cream sauce
This creamy mild horsey sauce is great on smoked salmon, baked potatoes, and roast beef sandwiches. We also love it as a dip for chips or carrots. read more
cow crust
An oil based spice rub for beef roasts. read more
Memphis Ribs
Here's an award winning recipe for a classic Memphis style barbecue dry rub that's great on pork, chicken, fish, beef, and veggies. 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


spice rub blend

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