Everyday Mom's Meals: Rub It In

Sunday, May 29, 2011

Rub It In

I have learned many important lessons in my life, and one of the more recent ones? Rub your meat!!! Yes, thanks to Paula Deen I discovered if you want really flavorful meat, and not flavor in the 1st bite only, rub rub rub. Rather it be salt and pepper only, or something more exotic filled w/ every spice you have in your cupboard, the more you rub it into your meat, whatever meat that might be, the more flavor packed it will be once cooked. I have a few prepackaged ones I enjoy, and I am also throwing different things together depending on my mood, but in this month's Woman's Day magazine they dedicated a 2 page spread to various rub mixes and even explained which meat each is best with. So I knew I had to share this w/ all of you. Rather you're having chicken, pork, beef, lamb or even veggies this holiday weekend, I've got the rub for you!!!

Redeye BBQ Rub
Makes 1/2 cup
3 TBS paprika
2 TBS brown sugar
2 TBS ground coffee
2 tsp kosher salt
1 tsp pepper

Best For: London broil, strip steak, beef burgers, pork chops.


Mediterranean Herb Rub
Makes 3/4 cup
1/4 cup plus 2 TBS dried oregano
2 TBS dry mustard
2 TBS ground coriander
1 TBS dried thyme
1 TBS dried sage
1 1/2 tsp kosher salt
1 1/2 tsp pepper

Best For: Shrimp, striped bass, lamb chops, boneless chicken breasts, turkey cutlets, zucchini

Jamaican Jerk Rub
Makes 1/2 cup
1/4 cup brown sugar
2 tsp garlic powder
2 tsp ground ginger
1 tsp kosher salt
1 tsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp ground cayenne
1/4 tsp pepper

Best For: Salmon, mahi mahi, pork tenderloin, steak, bone-in chicken

All Purpose Rub
Makes 1/2 cup
1/4 cup plus 2 TBS chili powder
2 TBS ground cumin
1 TBS dried oregano
1 1/2 tsp ground cinnamon
1 1/2 tsp kosher salt

Best For: Baby back ribs, pork tenderloin, bone-in chicken, salmon, onions

Smoky Spice Rub
Makes 1/2 cup
1/4 cup smoked paprika
2 TBS ancho chili powder
2 TBS ground cumin
2 tsp kosher salt
1 tsp black pepper
1 tsp dry mustard

Best For: Chicken, lamb chops, salmon, pork tenderloin, skirt steak

Iced Tea-Infused Rub
Makes 3/4 cup
1/2 cup powdered iced tea mix (w/ no artificial sweeteners)
2 TBS ground ginger
4 tsp kosher sal
2 tsp ground cinnamon
2 tsp pepper
1 tsp ground cloves

Best For: Pork kabobs, seafood, chicken, steak, ribs, eggplant, zucchini, sweet potatoes

Old Bay-Inspired Rub
Makes 1/4 cup
16 bay leaves, finely crushed (2 tsp)
1 TBS paprika
1 TBS kosher salt
2 tsp celery seed
1 tsp ground ginger
1/2 tsp ground mustard
1/8 tsp ground nutmeg

Best For: Shrimp, scallops, chicken, turkey, potaoes

*NOTE* All of these rubs can be stored in an air tight container for up to 3 months. Pat about 2 TBS into each pound of meat, fish or veggies. For major flavor, refrigerate for a few hours before cooking.



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2 comments:

Tricia M said...

I've never tried rubs- I read this also so I'm definitely going to have to try!

Krista said...

I know a lot of people enjoy dry rubbed ribs and no sauce. Personally, I like them w/ a dry rub, and then about 20-30 minute before they are done we sauce them. Saucing too early will burn them. I am just too much of a sauce fan to leave it out completely.