Let the BBQ season begin
For a different flavor at your next barbecue, skip the sauce and mix up a dry rub. A rub is a combination of herbs, spices, salt, and sometimes sugar that is rubbed on the outside of meat, poultry, or fish before grilling. Use about 2 tablespoons of rub for every pound of meat to subtlety enhance the flavor of the meat.
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All-Purpose Meat Rub
1/4 cup beef bouillon granules
1/4 cup chili powder
1/4 cup paprika
1 tablespoon sugar
1 tablespoon garlic salt
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon dried oregano
Combine all ingredients in a small bowl. Store in an airtight container in a cool dry place for up to 6 months. Use as a rub for ribs, chicken, or pork. Makes about 1 cup.
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Easy Rosemary Steak Rub
1 teaspoon dried rosemary
1 teaspoon dried minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
In a small bowl, mix rosemary, garlic, salt, and pepper. Rub onto both sides of steaks before grilling as desired. Makes 4 servings.
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Quick Pork Rub
3 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
Place pork in a 13x9-inxh dish. Combine brown sugar, garlic powder, chili powder, oregano, and pepper; rub over pork. Cover and refrigerate for up to 3 hours.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat until a meat thermometer reads 160 degrees, about 25 to 40 minutes. Let stand for 5 minutes before slicing. Makes 6 servings.
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Tasty Rib Rub
3 tablespoons brown sugar
1-1/2 tablespoons paprika
1-1/2 tablespoons salt
1-1/2 tablespoons ground black pepper
1 teaspoon garlic powder
In a small bowl, ix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight in the refrigerator. Grill ribs to desired doneness. Makes 8 servings.
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Pantry Pointers
For best results, crush dried herbs before adding them to the rub mixture and allow rubbed meats to marinate in the refrigerator for at least 30 minutes or overnight.
When grilling chicken with the skin on, try working the rub mixture under the chicken’s skin. This makes the meat more flavorful and helps prevent the herbs and spices from burning while on the grill.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
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