Spice Rubs 101- 25 Ways To Transform Your BBQ Rub

by Mick Brown

Rub A Dub Dub, You hear a lot nowadays about Spice Rubs. They are being cooked up on The Chew and other popular daytime TV programs. Of course, every team on those Competition BBQ Shows is using a secret Rub. I hope to compete one of these days, under the right conditions. Would love to have the next “Award-Winning” Rub. But that’s a different article.

The terms Rub, Dry Rub, BBQ Rub, Spice Rub, etc… generally refer to a pre-measured mixture of seasonings. The word “Rub” is quite literally a noun and a verb. Most Rubs are used to marinate meat overnight. With gloves (preferably), you literally Rub the dry mixture evenly over the meat, using the natural meat juices to create a wet paste. This technique is used for Grilling, Smoking and BBQ all over the world. You can use it for Baking, as well. Anyone who has seen my Facebook page knows that International BBQ is a strong interest of mine. Stick with me, and I will show you that the world is a very small place when it comes to BBQ.

25 WAYS TO TRANSFORM YOUR BBQ RUB

Whether you make your own Homemade Rub or are using a good commercial one, it usually acts as a background “symphony” of flavor. Most Rubs are created to taste great on their own. But if you are in the mood to add a new spin- Here are 25 special ways to Transform the flavor:

SWEET TREATS

1. Add Cinnamon with Sugar– Brown, White or Raw Sugars are fine. Especially good for Pork, Ham and Bacon.

2. Sugar, Soy and Sesame Oil- A Teriyaki style spin on your Rub.

3. Honey and Lemon– Especially good for Chicken. Can be added to BBQ Sauce for Ribs.

4. Molasses– Adds a rich natural sweetness to anything.

GET FRUITY

5. Orange Slices– Squeeze and cover to add a bright fresh Citrus Flavor.

6. Lemon Slices– Be careful as acid will begin to “cook” fish or meats. Adds pungent Citrus, best with with something sweet.

7. Pineapple Slices– Fresh is best, use canned if you must. Squeeze the juice and Rub into Hams, Chicken, Turkey, Pork Roast.

8. Lime– It adds nice tangy flavor. Great for Chicken and Fish.

HERBAL POWER- These are best fresh, but you can substitute dry herbs.

9. Parsley– Nice natural Herbal flavor. I like to stuff it into cavity after seasoning Chicken, Turkey or Duck.

10. Fennel– Chop the leafy part and Rub it in. Great for Seafood and Fish.

11. Fresh Dill– No need to chop, break off and spread branches.

12. Rosemary– Can chop branches or pull off leaves. Especially for Steak and Pork.

13. Basil– Unique mild flavor. Especially great for marinating Veggies. Add a bit of Olive Oil to spread flavor.

14. Oregano– Love it with Veggies and Pork Chops.

15. Thyme– Great for Steaks and Beef Ribs.

16. Garlic– Of course. Chopped, or Rub it thinly sliced, can put in slit holes for Beef, Pork Roasts and Lamb.

17. Mint– Generally with Pork and Lamb.

HEAT IT UP!- Use a little or a lot, depending on taste. When Rubbing meat it is good to wear gloves. Especially with these.

18. Jalapenos– Mildly spicy, pickle your Chicken, Pork or Beef.

19. Dry Cayenne– No need to buy a spicy Rub. Add Cayenne.

20. Crushed Red Pepper– Adds general heat and little bursts of flavor.

21. Hot Sauce– Add your favorite, may want to dilute slightly with water or another wet ingredient to spread evenly.

22. Chipotle Pepper– Especially good with Smoked Chipotles in lieu of liquid smoke.

23. Red or Green Chile Peppers– Spicy Southwestern flavor for Chicken, Pork, Beef or Fish.

24. Habanero– Light ‘em up, I’m on fire…

25. Bell Peppers and Onions– Not especially spicy, but will add distinctive flavor.

You don’t have to wait to use Rub or fire up the grill. Feel free to add any combination of these flavors to any recipe. Especially for Baked or Crockpot BBQ Pork, Ribs or Chicken. The nice thing about cooking is the wide variety of alternatives. I am sure there are at least another 1000 ways to transform your BBQ Rub. I welcome your ideas or “tried and true” recipes. I’d be glad to compile another list to share with everyone, of course giving credit to your ideas. Post them here, or email me at Mick@TasteeBQ.com. Until next time, Eat and Be Well.

_________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

Related Articles:

LINKS– Some of the latest in BBQ around the Web

Top 10 Brisket Rub Recipes- http://bbq.about.com/od/brisketrubrecipes/tp/Top-10-Brisket-Rub-Recipes.htm

Videos

BBQ-Pork Ribs low and slow – English Grill- and BBQ-recipe – 0815BBQ– He makes a Rub and amazing views from the Grill.

Pakistani style BBQ in the Netherlands– Nice looking Grilled Chicken and interesting glimpse of grilling Naan near the end.

Advertisements

2 thoughts on “Spice Rubs 101- 25 Ways To Transform Your BBQ Rub

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s