Tips and ideas for creating your own spice rubs for meat and poultry (with recipes!)
Using spice rubs to add a little zest to the same old tired dishes is just too easy. Set aside an hour or two on a rainy day to make your own spice rubs, and you'll reap the rewards for an entire season. Use spice rubs to add an outer coating of concentrated herbs and spices to meats, poultry and fish before cooking or grilling. They can be used in conjunction with a marinade or alone.
The spice rub flavors the outside of the meat, and if left on the meat long enough, it will permeate the outer layers, adding flavor to the inside as well. If you've ever wondered why your grilled steaks are not as juicy as the ones you order in a restaurant, part of the answer is that the restaurant may add a rub to the meat before cooking. Spice rubs not only add flavor, but also seal in moisture, ensuring a flavorful, juicy entrée.
If you choose to add a rub to marinated meat, marinate the meat for up to 24 hours before applying the rub. Dry the meat before applying the rub. You can add a light coating of oil to the meat before applying the rub to encourage the rub to adhere to the meat surface, but this is an optional step. You can apply the rub immediately before cooking or several hours before cooking. If you apply the rub ahead of time, cover the meat with foil and refrigerate.
If you've recently bought a spice rub, you know that they can cost more than $10 per tin or bottle. That alone should be reason enough to investigate making your own rubs. You can make the same amount of spice rub for approximately $3 or less, and you can add or remove ingredients to suit your own taste.
You'll need a minimum of 1 tablespoon of rub for each pound of meat; however, you may add as much as you like.
Benefits of making your own rubs
The beauty of creating these rubs ahead of time is that you can use them for a variety of purposes. A spice rub is nothing more than a spice mixture with added salt. In addition to the money you'll save when creating your own spice rubs, you'll reap many other benefits:
• Spice rubs are simple to make.
• You'll save time by creating spice rubs ahead of time in bulk, and they will be readily available when you need them.
• You have ready-to-use combinations of herb and spices that you can use to add flavoring to recipes that do not require a rub. Each rub contains ingredients that naturally complement a specific meat or fish.
• Use several of the "rubs" to flavor vegetables; for example, you can use the ethnic rubs to add a little zing to steamed vegetables.
• Use Italian and Greek rubs in salads or salad dressings.
• Tie some rub in cheesecloth and submerge in a pot of soup or broth while simmering.
• Add ready-made rubs to sauces.
• Spice rubs make terrific holiday gifts.
Getting started
There are two methods for getting started without a recipe:
• Duplicate a store-bought rub.
• Think about an entrée you make frequently. If you use the same spices and herbs to coat the meat or fish, prepare a jar of the spice combination to keep on hand.
Preparing the rub recipes
The more you cook, the more you realize that recipes are not an exact science, but a work-in-progress. In keeping with this theme, all amounts listed in this article are approximations. Adjust amounts, and add and omit ingredients to suit your individual taste.
Feel free to substitute some of the ingredients if you don't happen to have them on hand. For example, if you don't have lemon or orange peel, substitute lemon pepper for the citrus and pepper. If you don't have basil, use half the amount of dried mint. If you don't have mint, use twice the amount of basil. If you don't have garlic powder, substitute garlic salt for the garlic powder and salt.
Note: Many commercial rubs list salt as their first ingredient. Salt serves a dual purpose in rubs: it adds flavor, but more importantly, it seals in juices. If you are on a restricted-salt diet, use less salt, and substitute lemon pepper for black pepper. Lemon is a great substitute for salt, especially when combined with pepper. A coarse salt such as kosher salt works best in rubs, because it doesn't break down as quickly as table salt, but if table salt is all you have on hand, it will work. If you want to use the spice rub for other purposes, reduce the amount of salt, and add more salt when you want to use the mixture for a rub.
If you prefer a coarse rub, don't process or grind the herbs and spices. When using a coarse rub, add a thin coating of oil to the meat or fish before adding the rub. Remember that all ingredient portions are approximations. Let your personal preferences guide you. Store all rubs in airtight jars. Plastic bags leach the essential oils from the spices and herbs, resulting in a less potent mixture over time.
Copying a store-bought rub
1. Select your favorite spice rub from your cabinet, before you run out. You need to have some of the original formula for comparison and taste testing.
2. Read the ingredients on the label, and assemble all the ingredients, excluding preservatives and unpronounceable ingredients.
3. Add 1 tablespoon of each ingredient in the first third of the ingredient list to a bowl, coffee grinder or a mini-processor.
4. Add 2 teaspoons of each ingredient from the second third of the ingredient list.
5. Add 1 teaspoon of each ingredient from the last third of the ingredient list.
You must rely on your own sense of taste to adjust the concentration of each ingredient until your rub is close to, or better than, the commercial rub. Keep notes as you work so that the next time you create the rub, you will have the trial and error behind you.
Basic rub recipes
All of the rub recipes below are suitable for the other purposes listed in the "Benefits" section. Where appropriate, you'll find complementary marinade suggestions for the rubs.
Poultry rub
1 part oregano
1 part salt
1 part lemon pepper
1/2 part garlic powder
If you're grilling or broiling the chicken, you can marinate in lemon juice or vinegar, olive oil and garlic for up to 24 hours in the refrigerator.
Holiday turkey rub
1 part rosemary
1 part sage
1 part oregano
1 part thyme
1 part black pepper
1/2 part onion
1/2 part ginger
1/2 part lemon peel
1/2 part dried ground cranberry
1/2 part brown sugar
Salt to taste (use less if you use the marinade below)
This rub complements a turkey that has marinated in a traditional brine of 1 part water, 1 part apple cider and 1 cup of salt for 24-48 hours. Coat the turkey with oil, apply the rub, and grill the turkey for a real treat. If you think turkey tends to be dry, you will not believe what a moist, juicy turkey this method produces.
Steak rub
1 part lemon pepper
1/2 part hickory salt
1/2 part coarse salt
1 part garlic powder
1 part onion powder or ground onion flakes
1 part ground mustard seed
1 part parsley
1 part oregano
You can marinate the steak in a good commercial steak marinade for up to 24 hours in the refrigerator before coating with the rub.
Greek rub
1 part oregano
1 part rosemary
1 part thyme
1 part garlic powder
1/2 part celery powder
Salt to taste
Lemon pepper to taste
Optional: dill and mint
This rub is versatile, and it serves as a basic seasoning mixture for all types of Greek cooking. You can also sprinkle the mixture on mild, white fish before broiling or grilling, sprinkle it on a Greek salad, or add it to oil for a dipping sauce.
Italian rub
1 part oregano
1 part rosemary
1 part basil
1 part parsley
1 part marjoram
1 part garlic powder
1/2 part onion powder
Salt to taste
Pepper to taste
If you need a quick pick-me-up for red pasta sauce, add some of the rub and a dash of sugar to the sauce.
Caribbean rub
1 part salt
1 part cumin
1 part pepper
1/2 part coriander
1/2 part ginger
1/2 part cinnamon
1/2 part cloves
1/2 part nutmeg
1/2 part allspice
Ground hot pepper flakes – add this last to taste
Optional: ground lemon or orange peel
Add this rub to clarified butter for a wonderful dipping sauce for shrimp.
Asian rub
1 part salt
1 part garlic powder
1 part coriander
2 parts Chinese five-spice mixture
Optional: 1 part brown sugar
Once you've perfected your recipes, share your spice rubs with friends and colleagues. Package the rubs in beautiful glass jars, add a ribbon and a favorite recipe, and enjoy the compliments.
