Dry Rubs for Barbeque The Art of the Party : Episode FLAOP-106
No need to purchase dry rubs to spice barbeque meats and fish make your own following these tips and recipes:
- Most rub recipes have two ingredients in common: salt and sugar.
- Ingredients to consider adding to your favorite recipe include cloves, ginger, cumin seeds or powder, cayenne pepper or coarse salt. Also try Asian, Mexican or Italian spices.
- Spice rubs taste best on heartier fish like tuna, salmon or swordfish.
- Store spices in airtight containers in a cool, dark place to maintain their flavor.
- Ground spices quickly lose their aroma and flavor, so buy them in small quantities.
Poultry Dry Rub Dark
Mix these ingredients and store in an airtight container in a cool, dark place:
2 Tbs. black pepper
2 tsp. ground cloves
1 Tbs. ground coriander
2 Tbs. ground ginger
1 Tbs. ground cumin
1 Tbs. ground allspice
1 Tbs. coarse salt
1 tsp. cayenne pepper
1 tsp. ground bay leaves
Fish Dry Rub White
Mix these ingredients and store in an airtight container in a cool, dark place:
2 Tbs. lemon salt
1 Tbs. white pepper
1 Tbs. garlic powder
1 Tbs. onion powder
Curry Dry Rub Yellow
Recommended for beef or poultry
Mix these ingredients and store in an airtight container in a cool, dark place:
1 1/2 tsp. ground ginger
1 Tbs. curry powder
1 Tbs. ground coriander
1 1/2 tsp. turmeric
1 tsp. ground cumin
1/4 tsp. ground clove
1 Tbs. brown sugar
1 Tbs. kosher salt
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