Spice Rub, Beef,Lamb,Chicken,Pork

These are just starters you can add any spice you'd like
to make them your own. I give this list to my customers
that request it.Use them as you see fit.
Jack

Basic Spice Rub for Beef and Lamb
To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/4 cup
1-tablespoon black peppercorns
1-tablespoon white peppercorns
1 1/2-teaspoons coriander seeds
1 1/2-teaspoons cumin seeds
1/2-teaspoon red pepper flakes
1/2-teaspoon ground cinnamon

Toast black and white peppercorns, coriander, and cumin. Grind toasted spice mixture, pepper flakes, and cinnamon to fine powder.

Basic Spice Rub for Chicken
To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/2 cup
2-tablespoons ground cumin
2-tablespoons curry powder
2-tablespoons chili powder
1-tablespoon ground allspice
1-tablespoon ground black pepper
1-teaspoon ground cinnamon

Combine all ingredients in small bowl.

Basic Spice Rub for Fish
To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/4 cup
1 1/2-tablespoons fennel seeds
1 1/2-tablespoons coriander seeds
1 1/2-tablespoons white peppercorns
3-whole cloves
2-star anise pods

Toast fennel, coriander, peppercorns, cloves, and star anise. Grind toasted spice mixture to fine powder.

Basic Spice Rub for Pork
To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
1 1/2-tablespoons fennel seeds
1 1/2-tablespoons cumin seeds
1 1/2-tablespoons coriander seeds
2-teaspoons dry mustard
2-teaspoons brown sugar
1-teaspoon ground cinnamon

Toast fennel, cumin, and coriander seeds. Grind toasted spice mixture, mustard, brown sugar, and cinnamon to fine powder.

Thanks, Jack. I will try one next time I make a large container of dry spice rub. And having seen comments of how good your BBQ is from the people who have tried it, I am sure they will be excellent. Do you grind all of them fine or leave them as a coarse rub?

Thanks DocQ.. Saved them in my recipe file.. Maybe give one of them a shot this summer.

quote:

Originally posted by EdSails

Thanks, Jack. Do you grind all of them fine or leave them as a coarse rub?

Ed just depends on what you or your guest like. Same as using a heavy amount or just a dusting. To tell the truth if I'm doing them for home I go heavy and add extra heat.
Jack

Doc

Thanks, I also added it to my collection of rubs

I look forward to experimenting with these.