Three more avory, spicy rubs for the backyard barbecue

BASIC AMERICAN BARBECUE DRY RUB

1/4cup kosher or coarse sea salt

1/4cup packed dark brown sugar

1/4cup paprika

3tablespoons freshly ground black pepper

1tablespoon garlic powder

1tablespoon dried onion flakes

1/2to 1 teaspoon cayenne pepper

1/2teaspoon celery seeds

In a medium bowl, combine all ingredients and whisk well. Transfer to a jar, cover and store away from heat and light. The rub will keep for several months.

This simple dry rub works well on pork, beef or chicken. The meat can be cooked immediately, or for a richer flavor refrigerate for 2 to 4 hours before grilling.

Makes about 11/4 cups

Recipe adapted from Steven Raichlen’s “Barbecue! Bible: Sauce, Rubs, and Marinades”

FRESH TUSCAN ROSEMARY WET RUB

1/4cup fresh rosemary leaves

1/4cup fresh parsley leaves

2tablespoons fresh oregano leaves

4fresh sage leaves

2cloves minced garlic

2tablespoons kosher or coarse sea salt

2tablespoons freshly cracked black pepper

1/2cup extra-virgin olive oil

Use a knife to finely chop the herbs and garlic together. Transfer to a bowl, then stir in the salt, pepper and oil. Alternately, combine all ingredients but the oil in a food processer. With the processor running, drizzle in the oil.

Fresh Mediterranean herbs, such as rosemary, parsley, oregano, sage and garlic, lend themselves nicely to pureed wet rubs. Wet rubs are best the day they are made.

Spread this Italian-inspired wet rub on pork chops or steaks using a spatula. Or spread it under the skin of a chicken. It also is nice smeared on meat just toward the end of grilling.

Makes about 11/4 cup.

Recipe adapted from Steven Raichlen’s “Barbecue! Bible: Sauce, Rubs, and Marinades”

JAVA BLEND DRY RUB

1/2cup packed dark or light brown sugar

1/4cup ancho chili powder

1/3cup finely ground espresso (not instant)

2tablespoons garlic powder

1tablespoon onion powder

1/2teaspoon cinnamon

1tablespoon coarse sea salt

1tablespoon black peppercorns

Combine all ingredients in a spice mill or blender and grind to a coarse powder. Store in a clean, airtight container. Store in the freezer for 3 to 4 months.

This rub is great on chicken breasts, beef brisket, pork tenderloin, pork chops, baby back ribs or spare ribs.

Makes about 11/2 cups.

Recipe adapted from Jim Tarantino’s “Marinades, Rubs, Brines, Cures &Glazes”