Sunday, June 9, 2013

Dry Rubs

My grilling obsession continues! Although I tend to always marinate my meat or fish before cooking it, I decided to switch things up and make some dry rubs. A rub is a combo of salt, pepper, sugar, herbs and spices. Unlike a marinade, a dry rub will form a crust on the exterior of the meat when grilled. The salt in the rub will help draw out the juices in the meat, which results in a juicier end product. Also, the sugar will caramelize and form a crust to seal in all the flavor and juices. Making a rub from scratch rather buying it off the shelf allows you to control the sodium content as well.

Basic Rub
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon cayenne pepper


 Turkey tenderloin

Orange Chipotle Rub
3 dried chipotle peppers, ground
3 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons dried oregano
1 bay leaf, ground
1 teaspoon ground cumin
1 teaspoon dry ground orange peel


Boneless Pork Chops

Coffee Rub
1/4 cup chili powder
1/4 cup ground coffee
2 tablespoons paprika
2 teaspoons brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger


Beef Sirloin Steaks

Brown Sugar Rub
1/2 cup brown sugar
1/2 cup kosher salt
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced onion
2 teaspoons dried dill weed
2 teaspoons dried savory
1 teaspoon dried tarragon






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