Basic Rub

Recipe Courtesy of Steven Raichlen

1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
(Optional) 1/4 ground cumen

Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months.

To infuse it into the meat (chicken, beef, pork) about 3 to 4 hours ahead of time, put your meat on a plate or a sheet of plastic wrap, drizzle/spray with olive oil, then shake on rub, if you need to get your hands dirty you can rub it in, but that's not strictly necessary and I don't do it. I don't like to disturb the rub crust that forms. Cover all six sides, if on a plate (like chicken) cover with plastic wrap, if on the plastic wrap it somewhat tightly, put the meat back into the frig, don't let it sit out it will spend too much time in the danger zone (temperature wise). Don't omit the olive oil it brings out the flavors in the spices and seems to draw them into the meat better, especially with beef and pork.

Yield: 1 cup


Send mail to the WebMaster

Apache Logo