Barbecue Rubs Made Easy




bbq rubs

Barbecue Rubs Made Easy

Any mixture of ground spices used for seasoning any raw food can be classified as a rub. This mixture is usually applied heavily to meats which creates a flavored coating. Rubs can be used in a variety of ways. Rubbed food can be cooked right away or left to marinate. The flavor will be intensified if the food is rubbed, wrapped in plastic wrap and left in the refrigerator for several hours. Before cooking, bring the food to room temperature.

A rub is certainly one area where cooking allows for individuality. Adding sugar will cause a sweet crystallization and is especially good on pork. Adding herbs, crushed garlic, ginger, or turmeric, for example, will render a different flavor all together. Grilling is probably the most chosen of cooking methods in which a rub is used although baking and pan roasting are popular as well. When grilling, a dry rub is used whereas a wet rub might be better suited for baking where liquid is present. A good rub will be a balance of flavors which complement the food, not overpower it.

To get started, decide how much to make. Since your rub will develop over time, it might be better to start with a only a little. Be sure to record each mixture so that once you get it just right you have the formula. Remember that a rub will begin to lose its flavor after a few months. Choose a flavor, sweet, sour, or bitter and build on it. Experiment with different types of sugar and salts. Add paprika for color, peppers or chilies for zing. Try your blend on different types of meat and vegetables to see what works together.


Author: 2gals
  • 8 tablespoons paprika
  • 4 tablespoons powdered garlic
  • 4 tablespoons mild chili powder
  • 3 tablespoons ground black pepper
  • 3 tablespoons kosher salt
  • 4 teaspoons whole yellow mustard seed
  • 1 tablespoon crushed celery seed
  • 1 tablespoon whole celery seed
  • 1 tablespoon dried crushed oregano
  • 1 tablespoon dried crushed thyme
  • 1 tablespoon whole allspice seeds
  • 1 teaspoon ground allspice
  • 1 tablespoon whole coriander seed
  • 1 teaspoon ground coriander
  • 1 teaspoon Accent brand seasoning (be aware this contains monosodium glutamate)



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