Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!
It’s All About the Rub
Published September 12, 2011. This post may contain affiliate links. Please read my disclosure policy.
If you love barbecue and huge flavors the way I do, you will know that it’s ALL in the rub of seasonings and spices. I think my favorite aspect of rubs is that you can fine tune it to whatever it is you are making. What I mean is, you can make Latin style Rub, an Asian rub, Mediterranean style rub, I mean literally there is so much you can do and most of the time you probably already have the dry spices sitting in your cupboards. Think about it for a second… Have you ever had a steak with a little salt and pepper? And then have you had a steak with a delicious rub of Italian herbs salt and pepper?! Yeah a world of difference. At times rubs can be a little expensive because they will involve so many different spices and herbs, but don’t forget, unless you are cooking for an army every night these rubs should last you quite a long time. For instance, I make 2 cups of a Spanish rub maybe once every 8 months, they really last a while. Now the hard part for you is to figure out what you like and simply make it. I have 6 or 7 different stlye rubs that I came up with and really work well, I get a lot of compliments on the flavors of the food and so will you. Below is a Rustic rub that I use on grilled beef and chicken and it is super tasty! If you have any food related questions connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.
- 1 tablespoon of dry thyme
- 1 tablespoon od dry oregano
- 1 tablespoon of chili powder
- 1 tablespoon of granulated garlic
- 1 tablespoon of onion powder
- 1 tablespoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of cayenne
- 1 teaspoon of red pepper flakes
- 1 teaspoon of cracked black pepper
- 3 tablespoons of Kosher salt
- Add all ingredients to a large bowl and mix thoroughly. Once combined store in an air tight mason jar.