The Magic of Spice Rubs

Spice rubs provide rich deep flavor to many foods.  They can liven things up and make a dish outstanding.  They can range from quite hot and robust to mild and sweet.  There are various versions depending on the kind of meat you use.

The rub acts as a dry marinade and can be made from whole toasted spices or a blend of dried ground herbs and spices.  You can buy commercial blends in supermarkets or specialty food stores, however, they can be too salty for my taste.

Despite what many new cooks may think, spice rubs are easy to make at home.  An added bonus is that they can be stored for about 3 or 4 months.  So make your own magic.  Just make sure you measure out what you need so you do not contaminate the rest.

You can choose just about any herbs and spices for mixing like marjoram, thyme, savory, oregano, paprika, nutmeg, Italian seasoning ginger, sage and garlic powder.  Spice rubs are good on pork chops, duck, roast pork, leg of lamb, beef tenderloin and grilled fish steaks.

Check out the magic of spice rubs.  See what it does for your food. Here is a blend I like especially to add some excitement to a whole chicken or parts:

Spice Rub for Chicken

2 Tbs dried Italian seasoning
1 Tbs dried thyme
2 Tbs dried crushed rosemary
2 Tbs garlic powder
2 Tbs dried parsley flakes
1 Tbs freshly ground peppercorn blend (like Trader Joe's brand)
1 tsp red pepper flakes or 1/2 tsp cayenne pepper

Mix in a small bowl.  Place in an airtight jar.

Makes about 2/3 cup.

Re-create your favorite restaurant dishes at home for a fraction of the cost. Here is a fabulous cookbook with easy step-by-step directions you can use right at home to make them and delight your family and friends.  Click the cookbook image and get cooking!