How to Make a Meat Rub
A Simple Meat Rub You Can Make Yourself
You may have noticed a wide variety of "dry rubs" available at grocery
stores and specialty food stores lately. These fragrant combinations of
herbs and spices add texture, color, and, of course, flavor to everything
from steaks to chicken. Sometimes though, the commercial rubs are very
salty and many contain MSG, which may give some people a headache.
So why not try to make your own dry rubs with whatever herbs and
spices you have in your pantry or spice rack?
Try this basic rub which is enough for about 10 steaks.
Basic Steak Rub
1 tsp. chili powder
1 tsp. salt
1 tsp. garlic powder
2 tsp. paprika
3 tsp. cinnamon
4 tsp. brown sugar
2 tsp. oregano
3 tsp. ground cumin
Combine the ingredients in a large, shallow baking dish. Place one
steak in the dish and gently pat it down to coat the bottom side of the
meat with the rub. Flip the steak over to coat the other side. Gently rub
the mixture into both sides of the meat.
Repeat the process for each steak. Let the steak rest for about an hour
or so, coated with the rub, then grill as usual once the steaks are at room
NOTE: Throw away any of the leftover rub that came into contact with the
Serving the Steaks: Serve steaks without steak sauce since it will
overpower the rub and you will only taste the steak sauce.
OTHER HERBS & SPICES TO TRY IN RUBS:
Marjoram, basil, thyme, rosemary, oregano, lemon pepper, dry mustard,
celery salt, red pepper flakes, Chipotle powder, etc. - experiment until
you get just the right combination of ingredients for your version of the
Suzanne Lieurance is a freelance writer and owner of the Three Angels
Gourmet Co. which offers a unique line of "heavenly gourmet mixes" for
sale at http://www.threeangelsgourmet.com and through gift shops,
Christian bookstores, gourmet food stores, and gift basket companies
across the country.
For daily food tips and other fun food information, visit the Three Angels
Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com
Got foods in your pantry and don't know what to make with them? Visit www.WhatCanIMakeWithIt.com