SIMPLE Spice Rubs

Rubbed onto the outside of foods, spice blends encourage the formation of a deeply browned crust with complex, concentrated flavors.  Spice rubs can be used on a variety of foods, however there are a few things to take into account:

• The size of the food to be cooked.  For example, a whole chicken should have a stronger and heavier layer of spices than a thin chicken breast or thighs.
• You need to match strength to strength.  For example, use earthier spices for meat and lighters ones for chicken and fish.
• Spices like cumin and coriander are good bulk spices, while aromatic spices like cloves and cinnamon need to be used lightly and sparingly.
• Most spice rubs usually don’t contain salt.  However, you should sprinkle the food with salt before apply a rub.

ALL PURPOSE BBQ RUB:

Makes 1 cup

This rub, adapted from Big Flavors of the Hot Sun, 1994, is a little sweet, a little hot with just a hint of clove.   It can be used on just about anything you plan to barbecue.

• ½ cup paprika
• 1 Tablespoons ground cumin
• 1 Tablespoons chili powder
• 2 Tablespoons ground black pepper
• 1 teaspoon cayenne pepper
• ½ teaspoon ground cloves

SPICE RUB FOR STEAKS AND CHOPS:

• 5 Tablespoons freshly ground black peppercorns
• 5 Tablespoons white peppercorns
• 2 Tablespoons coriander
• 2 Tablespoons cumin
• 1 ½ teaspoons hot red pepper flakes
• 1 ½ teaspoons ground cinnamon

SPICE RUB FOR CHICKEN:

• 3 Tablespoons ground cardamom
• 3 Tablespoons ground ginger
• 2 Tablespoons ground turmeric
• 2 Tablespoons ground cumin
• 2 Tablespoons ground coriander
• 1 Tablespoon ground allspice
• 3 Tablespoons black pepper
• 2 Tablespoons cayenne pepper
• 2 teaspoon ground cloves
• 2 Tablespoons ground fenugreek (optional)

SPICE RUB FOR RIBS:

Makes  3 cups – use appox 2 tablespoons per slab of ribs, this is enough for 24 slabs.

• ¾ cup firmly packed dark brown sugar
• ¾ cup white sugar
• ½ cup American paprika
• ¼ cup garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons ground ginger powder
• 2 tablespoons onion powder
• 2 teaspoons rosemary powder