Grilling season is here and spice rubs are an easy way to pump up the flavor.
Grocers offer a huge selection of rubs intended for steak, chicken, pork, seafood and even veggies. But consider saving money and making your own. Rubs are easy to assemble and you can cater to your tastes.
We created these four rubs with versatility in mind. While wonderful on steak, also try them tossed with chunks of zucchini and summer squash, skewered shrimp and chicken.
In general, dry rubs such as these can be applied directly to the seafood or meat you want to flavor. But you also can use them as wet rubs. Just mix a portion of the dry mix with a bit of oil — olive or canola work fine — then rub that into the meat.
Tex-Mex grilling rub
1/4 cup kosher salt
2 tablespoons brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together. Store in a sealed jar or plastic bag. Makes 1/2 cup.
Moroccan grilling rub
1/4 cup kosher salt
1 teaspoon ground white pepper
2 teaspoons ground ginger
2 teaspoons ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1 teaspoon ground mace
1/2 teaspoon cayenne pepper
1 teaspoon turmeric
1/2 teaspoon ground cardamom
In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together. Store in a sealed jar or plastic bag. Makes 1/2 cup.
Seven-pepper grilling rub
1/4 cup kosher salt
3 tablespoons brown sugar
2 teaspoons ancho pepper powder
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon pink peppercorns
1 teaspoon sweet paprika
1 teaspoon smoked paprika
In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together. Store in a sealed jar or plastic bag. Makes 1/2 cup.
Log cabin grilling rub
1/4 cup kosher salt
3 tablespoons maple sugar
1 teaspoon ground black pepper
2 teaspoons mustard powder
2 teaspoons dried thyme
1/2 teaspoon cinnamon
In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together. Store in a sealed jar or plastic bag. Makes 1/2 cup
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