Marinades and Rubs

Too many cooks, especially folks who dutifully take care of preparing family meals,
overlook marinades and rubs. I personally love the wonderful results I obtain merely by
paying a bit of attention to my meat or seafood prior to starting to actually cook it. This is a
great time to season and impart various flavors to meat and seafood.
Take a look at the recipes below, and try a few of them. I'm quite sure you will immediately
become a fan of marinades and rubs, just I am. I'll start with marinades . . .
A marinade is a seasoned mixture that adds flavor and in some cases tenderizes.
Marinades are commonly used with thin cuts, such as steaks. A flavoring marinade is used
with tender beef cuts for a short time, about 15 minutes to 2 hours.
A tenderizing marinade is used with less tender beef cuts, usually the chuck, round, flank
and skirt. Tenderizing marinades contain a food acid or a tenderizing enzyme. Acidic
ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.
Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
Less tender steaks should be marinated at least 6 hours, but no more than 24 hours.
Longer than 24 hours will result in a mushy texture. Tenderizing marinades penetrate about
inch into the meat.
Always marinate in a food-safe plastic bag or nonreactive glass or stainless steel
container. Turn steaks or stir beef strips occasionally to allow even exposure to the
marinade. Allow to cup of marinade for each 1 to 2 pounds of beef. Always marinate
in the refrigerator, never at room temperature.
If a marinade will be used later for basting, or served as a sauce, reserve a portion of it
before adding the raw beef. Marinade that has been in contact with uncooked meat must
be brought to a full rolling boil before it can be used as a sauce. Never save and reuse a
marinade.
Let me recommend this book by Cheryl & Bill Jamison, "The Big Book of Outdoor
Cooking & Entertaining." It has many wonderful rub and marinade recipes. I have
met this couple and they are very knowledgeable about charcoal and gas grilling. I
personally have this book and have made many delicious recipes from it!

Beef Marinades
Brisket Marinade
(I love this marinade. It gives the brisket a smoky flavor.)
1 can beef consomm
1 small bottle soy sauce
cup lemon juice
2 cloves garlic (finely chopped)

1 tablespoon liquid smoke

5 lb. Brisket
Combine ingredients and pour over brisket. Marinate overnight in the refrigerator. I use my
rotisserie to cook the brisket or you can bake 45 minutes per pound at 300 degrees. Cover
until the last hour.

Bourbon Beef Tenderloin

(This is my favorite marinade for steaks.)
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro leaves chopped
cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5-pound) beef tenderloin, silver connective tissue removed (or steaks)
Oil to brush grill
Preheat grill or oven to 350 degrees F.
Prepare marinade in a large dish and pour over the tenderloin or steaks. Refrigerate for
approximately 8 to 12 hours turning meat over several times. Grill or cook to 140 145 F.
Let rest 15 minutes.

Marinated Grilled Flank Steak

1 (1 1/2-2 pound) Flank Steak
1 Tbsp. brown sugar
1 Tbsp. smoked paprika
1 Tbsp. chipotle chile powder
1 tsp. garlic powder
1 tsp. fresh ground black pepper
1 tsp. kosher salt
Mix together sugar, spices and salt. Rub on both sides of flank steak and allow to sit for 1-2

hours in refrigerator. Grill over high heat, until slightly charred outside, still rare inside. Slice
thinly on the diagonal.

Bourbon & Brown Sugar Marinated Flank Steak

1/2 cup soy sauce
1/3 cup bourbon or other whiskey
1/3 cup firmly packed brown sugar, preferably dark
1 Tbs. Dijon mustard
1 tsp. hot sauce, such as Tabasco
Whisk all ingredients in a small bowl until sugar has dissolved. Combine the marinade and
meat and refrigerate, turning occasionally. Marinade depending on the steaks thickness, at
least 1 hour and up to 12 hours. Pat the meat dry before grilling.

Marsala Wine Marinade

(A good marinade for meat and venison.)
1 cup. Marsala Wine
cup cup olive oil
Grated rind of 1 lemon
cup lemon juice
2 cloves garlic - crushed
2 tsp. chopped fresh thyme or marjoram
1 tbsp. chopped parsley
2 tbsp. chopped green onion
tsp. fresh ground pepper
Mix all ingredients in a bowl. Place meat in a double plastic bag (in case it leaks), pour
marinade over meat, close bag, and place in a baking dish in the refrigerator for up to 12
hours.

Eye-Of-Round Steak Marinade

cup vegetable oil
cup bourbon
1 (10.7 ounce) package Italian Salad Dressing Mix
1 (2 to 3 pound) eye-of-round beef steak

Salt and Pepper

Using a shallow glass dish, combine the oil, bourbon, and salad dressing mix. Place the
beef in the dish and coat with the marinade mixture. Cover and refrigerate overnight.
Remove the meat from the marinade and blot it dry using a paper towel. Salt the meat and
coat it heavily in black pepper. Place meat in oven and roast until a meat thermometer
registers your desired doneness. (I usually take it out at 145 F). Let cool and slice thinly.

Balsamic & Herb Marinade

1/2 cup extra-virgin olive oil
3 Tbs. balsamic vinegar
1 1/2 Tbs. roasted garlic puree (or 1 Tbs. minced fresh garlic)
1 Tbs. chopped fresh rosemary
1 Tbs. choppped fresh sage or fresh oregano
Whisk all ingredients in a small bowl until sugar has dissolved. Combine the marinade and
meat and refrigerate, turning occasionally. Marinade depending on the steaks thickness, at
least 1 hour and up to 12 hours. Pat the meat dry before grilling.

Soy, Ginger & Garlic Marinade

6 Tbs. soy sauce
1/4 cup sugar
8 large cloves garlic, finely chopped
10 scallions (white part only), finely minced (about 2 Tbs.)
4 tsp. sake or rice wine
4 tsp. finely chopped fresh ginger
4 tsp. Asian sesame oil
Whisk all ingredients in a small bowl until sugar has dissolved. Combine the marinade and
meat and refrigerate, turning occasionally. Marinade depending on the steaks thickness, at
least 1 hour and up to 12 hours. Pat the meat dry before grilling.

Pork Marinades
Pork Satays Marinade
cup soy sauce
cup dark molasses
2 tablespoons olive oil

 cup dry red wine

tsp. crushed red pepper flakes
1 tsp. ground cumin
12 green onion tops, finely minced
2 lbs. pork tenderloin cut into 1-inch cubes
12 green onion, white bulb parts, cut into 1-inch lengths
Combine marinade ingredients in a non-reactive bowl or zip top bag. Add pork cubes and
marinate 2 hours or overnight. Soak bamboo skewers for at least 30 minutes in cold water.
Alternate 3 cubes meat with 2 strips of scallions on the skewers. Grill until pork is browned
and cooked through. Serve with Zesty Peach Chutney.

Zesty Peach Chutney

2 lbs. peaches, peeled, pitted, and chopped (frozen are fine)
1 lb onions, chopped
cups red wine vinegar
cup apple cider or juice
1/3 cup chopped, pitted dates
1/3 cup raisins
1 habanero pepper, seeded and minced (use disposal gloves when doing this)
1 tsp. salt
1 tsp. powdered ginger
tsp powdered cloves
1 tablespoon mustard seeds
Grated peel and juice of 1 lemon
1 cups packed dark brown sugar
In a large saucepan, combine peaches with remaining ingredients. Bring to a boil over high
heat, stirring occasionally. Reduce heat and simmer until peaches and onions are tender,
stirring occasionally for about one hour. Stir more often as mixture begins to thicken to
prevent scorching.

Pineapple Chili Marinade

(Great on Pork Ribs)
cup crushed pineapple

 cup pineapple juice

cup fresh lime
2 tablespoons light soy sauce
cup chopped cilantro
Salt to taste
1/3 cup white wine
1/3 cup olive oil
2 tablespoons chili powder
2 tablespoons diced jalapeno peppers
cup chopped red onion
Marinate ribs overnight. Smoke ribs. Put marinade in a saucepan, bring to a boil, then
lower heat and simmer 5 minutes. Use sauce for dipping

Barbecued Pork Chop Marinade

cup soy sauce
2 tablespoons honey
1 tablespoon sherry
1 clove garlic
Combine marinade ingredients. Pour over chops. Leave for 1 hour. Turn chops and
marinate another hour. Smoke in Stove Top Smoker

Pork Butt Marinade

This meat is wonderful in tacos or tamales!
1 package of ancho paste (can use powder 3 tablespoons)
1 tablespoon whole allspice, roasted
1 cinnamon stick-Mexican (5 inches long), roasted
6 tablespoons dried Mexican oregano, roasted
1 tablespoon cumin seeds, roasted
1 teaspoon cloves, roasted
1 teaspoon dried chile powder
2 teaspoons salt

1 cup of fresh orange juice

1 cup apple cider vinegar
Roast spices in oven until fragrant. When cooled, grind in a coffee grinder (used only for
spices). Combine all the ingredients in a blender and blend until mixture is smoothly
pureed. (Can freeze, it is actually better after frozen because the flavors have blended
better).
Add the mixture to the pork (approximately 4 lb. pork butt) and let marinade for at least 2
hours, or even better overnight. Use a deep pot that you can use in the oven. Cover the
bottom of the pot with bananas leaves and add the marinated pork along with all its juices.
Cover the pork with more banana leaves and cover with the lid of your pot.
Place the meat in a preheated over at 400 F for 2 hours or until the meat is very tender.
The meat should shred easily. Take the meat out of the pot and place it in another pot.
With a potato masher, mash the meat until it is well-shredded.

Honey-Gingered Pork Tenderloin Marinade

2 (3/4-pound) pork tenderloins
cup honey
cup soy sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
1 tablespoon plus 1 teaspoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon catsup
teaspoon onion powder
teaspoon ground red pepper
teaspoon ground cinnamon
Fresh parsley sprigs
Place tenderloins in an 11x7x1 baking dish. Combine honey and next 9 ingredients,
stirring well; pour over tenderloins. Cover and marinate in refrigerator 8 hours, stirring
occasionally.
Remove tenderloins from marinade, reserving marinade. Grill tenderloins over medium-hot
grill turning often and basting with reserved marinade. Cook to desired doneness. I usually
take it off at l50 F. Let rest 10 minutes
To serve, slice tenderloins thinly, and arrange on a serving platter. Garnish with fresh
parsley.

Chinese Pork Tenderloin

Marinade:
3 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon black-bean garlic paste
1 tablespoon ground black pepper
3 tablespoons rice wine or dry sherry
2 teaspoons sambal oelek
Pork:
2 1/4 pounds extra-lean boneless pork tenderloin
Lettuce leaves for garnish
Marinade: In a little bowl, mix all marinade ingredients.
Pork: Rub pork well with mixture, place in resealable plastic bag and refrigerate 4 to 6
hours, or overnight. Bring pork to room temperature while you are preparing the grill: Oil a
grill and heat to medium-hot. Drain pork, reserving marinade for basting, and place pork on
grill. Grill, turning occasionally and basting once or twice, about 30 minutes, or until internal
temperature is 150 degrees.
To serve, slice tenderloin crosswise on a slight diagonal and arrange slices on lettuce-lined
platter.

Margarita Pork Chops

4 boneless pork loin chops, cut 1-inch thick
1/3 cup prepared orange marmalade
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
2 tablespoons tequila
1 teaspoon freshly ground ginger
1 tablespoons chopped cilantro
Lime wedges
Trim the fat from the pork chops. Prepare the marinade by combining the orange
marmalade, jalapeno, lime juice, tequila and ginger in a mixing bowl. Grill the chops on a
preheated grill for 12-15 minutes, brushing with the glaze during the final 5 minutes. Serve

garnished with cilantro and lime wedges.

Apple/Chipotle Pork Tenderloin Marinade

cup apple juice
6 tablespoons soy sauce
cup honey
tablespoon minced garlic
1 tablespoon minced ginger
tablespoon dry mustard
1/8 teaspoon Worcestershire sauce
cup dark rum
2 pounds whole pork tenderloin
Sauce:
Reserved marinade
cup Apple jelly
1 canned chipotle chile minced (very fine)
1 teaspoon sauce from chipotle can
teaspoon dried thyme
Pinch grated nutmeg
1 tablespoons lime juice
Mix together the marinade ingredients and marinate the pork for at least 6 hours or
overnight.
Remove the pork from the marinade and reserve. Place the marinade in a saucepan, add
the apple jelly, chile, chile juice and thyme and bring to a boil. Turn the heat down so that
the sauce continues cooking at a brisk simmer, and cook it until it is reduced slightly.
Spoon out about 3 tablespoons of the sauce and reserve it. Continue to reduce the sauce
until it measures just over 1 cup, and remove it from the heat. Preheat oven to 350 F.
Broil the marinated tenderloin over a wood fire or gas grill and then place in the oven until it
is cooked through. About 145 F. Just before removing, brush the pork with the reserved 3
tablespoons sauce. While the pork is cooking, simmer the sauce until it is heated through,
and add the nutmeg and lime juice. When the pork is done, allow it to rest for about 5-10
minutes, then slice it into 12 pieces, about 1 inches thick. Spoon some of the sauce onto
each 4 serving plates, and place 3 pieces of the pork on it. Serve with steamed broccoli
and a roasted half onion and/or rice.

Poultry Marinades
Tequila Lime Chicken Marinade
cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Mix all ingredients in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a
grill and brush the rack with oil to prevent the chicken from sticking. Remove the chicken
breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down
for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10
minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow
to rest for 5-10 minutes. Serve hot or at room temperature

Garlic Marinade for Chicken Kebabs

(Mediterranean Style)
Marinade:
4 large garlic cloves, crushed
2 tablespoons extra virgin olive oil
Juice of 1 lemon, or to taste
1/8 teaspoon ground cinnamon
teaspoon ground allspice or 7 spice mixture
Pinch cayenne
Sea Salt
Freshly ground black pepper
1 pounds boneless chicken meat, both white and dark, cut into pieces about 1 inch
square.

Combine the marinade ingredients in a large bowl. Add the chicken pieces and mix well.
Marinade for at least 2 hours stirring regularly.
Thread equal quantities of chicken cubes onto 8-12 long metal skewers. Grill for 5 minutes
on each side, until well done but not dried. Lay the skewers onto open pita bread and serve
hot with garlic dip.
Garlic Dip:
This is a very pungent dip which you need to use in moderation
5 large garlic cloves
Salt
1/3 cup extra virgin olive oil
3-4 tablespoons strained yogurt
1 medium potato, boiled and mashed
Put the peeled garlic cloves and a little sea salt in a mortar and pound with a pestle until
reduced to a very fine paste. Drizzle in the oil very slowly, stirring constantly as if you were
making mayonnaise. If you do not like your garlic sauce strong, add strained yogurt or
mashed potatoes or a combination of both at the end.

Adobo Quail Marinade

4 semi-boneless quail
Adobo Marinade:
2 ancho peppers, stemmed and seeded
2 roma tomatoes, rough chop
small onion, rough chop
2 cloves garlic, rough chop
1 tablespoon fresh cilantro, chopped
1 tablespoon white sesame seeds, toasted
2 tablespoon brown sugar
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
Salt and pepper to taste
2 cups chicken stock
cup apple cider vinegar

Add all the ingredients in a small sauce pan. Bring the stock to a strong simmer and cover
the pan and allow the ingredients to steep for at least 30 minutes. Transfer to a blender cup
and process until smooth.
Coat both sides of the quail with adobo and allow to marinade for at least 1 hour. Reserve
the remaining adobo sauce to use for platting.
Grill quail over a hot charcoal fire or gas grill. Brush with remaining adobo sauce when the
quail come off the fire and serve.

Rubs
A rub is a mixture of seasonings pressed onto the surface of meat before cooking.
Rubs are commonly used on roasts, steaks and ground beef patties.
Dry Rubs consist of herbs, spices and other dry seasonings. Paste-type rubs are dry
seasonings held together with small amounts of wet ingredients such as oil, crushed garlic,
mustard, soy sauce, Worcestershire sauce and horseradish sauce. Rubs add flavor and
in some cases seal in juices and form a delicious crust.
Rubs can be applied just before cooking, but for a more pronounced flavor, apply your
rub and refrigerate for several hours. When a rub is applied and the beef is tightly
wrapped and refrigerated 12 to 24 hours, it will develop a distinct flavor, something like a
"cure".

Porcini Paste
Slather this paste on a big, thick steak, on smaller filet mignons, on a pork tenderloin or on
a whole chicken destined for the rotisserie. Let marinate for at least 30 minutes, then cook.
This paste gives food a deep, complex, somewhat garlicky, very luscious flavor!!
2 Tablespoons sugar
1 Tablespoon kosher salt
5 large cloves garlic, minced
1 Tablespoon red pepper flakes
1 Tablespoon ground black pepper
1/4 cup dried porcini or other wild mushrooms, ground to a powder in a coffee grinder (for
spices)
1/4 cup extra virgin olive oil
In a small bowl, combine all ingredients to a paste. Use immediately or spoon into a glass
jar with a tight-fitting lid. Will keep in the refrigerator for up to a week.

Spicy Pork Chop Rub

1 tablespoon cumin seeds

1 tablespoon freshly cracked coriander seeds

1 tablespoon ground dried chile (chipotle, ancho, or New Mexico)
1 tablespoon kosher salt
1 tablespoon freshly cracked black pepper
4 bone-in center cut pork chops (1 to 1 inches thick)
2 tablespoons olive oil
Combine the cumin, coriander, ground dried chile, salt and pepper in a small bowl. Pat the
pork chops dry with paper towels and rub each side evenly with the spice mixture. Heat the
olive oil in a very large saut pan over medium-high heat until hot but not smoking. Cook
the chops until well browned on one side, 3 to 5 minutes. Turn and cook the other side until
the meat is done 2 to 4 minutes. Transfer the chops to a plate, tent with foil, and let rest for
3 to 5 minutes.

Seared Pork Tenderloin with Cocoa Spice Rub

1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 tablespoons unsweetened cocoa
4 tablespoons sea salt, preferably gray
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil
Preheat oven to 400 degrees
In a medium saucepan over medium heat, toast white peppercorns and coriander seeds
until they begin to pop. Remove from heat and grind to fine powder in a coffer grinder (for
spices). Mix the ground pepper and coriander with remaining spices, cocoa and salt.
Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa
spice rub. Heat the olive oil in a large saut pan over medium high heat until hot but not
smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes each
side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until
cooked through.
Let the tenderloins rest out of the oven for at least 10 minutes before carving.

Herb Pesto Rub for Lamb

 cup fresh thyme

cup fresh rosemary
cup fresh oregano
1 cup parsley
1 tablespoon salt
1 teaspoon black pepper
cup olive oil
4 2-inch thick lamb chops
Add above herb pesto rub ingredients, except oil, to food processor. With the processor
running slowly, add oil until blended. Rub herb pesto mixture on lamb chops. Let sit in the
refrigerator for several hours. Smoke lamb chops 30 minutes.

Moroccan Spice Rub for Chicken

1 cinnamon stick, chopped in pieces
8 whole cloves
1 teaspoon cayenne
2 teaspoons cumin seed
1 teaspoon fennel seed
1 teaspoon coriander seed
1 tablespoon sweet paprika
1 teaspoons kosher salt
1 teaspoon brown sugar
Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a
dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the
pan so they don't scorch. In a coffee grinder (for spices), grind the toasted spices together,
with 1 teaspoons of kosher salt and the brown sugar.
Chicken:
1 (3 pound) whole chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
bunch fresh cilantro

1 head garlic
3 tablespoons extra-virgin olive oil
Preheat the oven to 400 degrees F. Rinse the chicken with cool water, inside and out, and
then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure
you dont miss a spot. Season the inside of the chicken generously with salt and pepper.
Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting
pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with
kitchen string. Drizzle the oil all over the chicken.
If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep
into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the
thickest part of the thigh; if it reads 160 degrees F, its done. Allow the chicken to rest for 10
minutes so the juices can settle back into the meat.

Smokey Grilled Salmon Spice Rub

2 tablespoons paprika
1 teaspoon ground cayenne pepper
teaspoon ground thyme
teaspoon ground ginger
1 teaspoon chile powder
Salmon:
6 oz. salmon filet
2 tablespoons spice rub
Heat grill pan on high. Season with olive oil.
Season fillet with spice rub on both sides. Place fish on grill presentation side down facing
the 2 o'clock position for 30 seconds. Rotate the fillet to the 10 o'clock position for another
30 seconds. Flip fillet over and repeat above steps until fish reaches desired doneness.
Remove from heat and serve.

Ancho-Rubbed Ribeyes
8 (8-10 oz.) Rib-eye steaks
2 tablespoons Ancho powder
1 tablespoon instant espresso powder
1 tablespoon dark brown sugar
1 tsp salt
1 tsp. coarse ground pepper

 tsp garlic powder

tsp onion powder
1 tsp. Worcestershire powder
2 tsp. paprika (Spanish Smoked)
Mix together all the seasoning ingredients and rub on both sides of the steaks. Set aside
for 15 minutes. Heat grill and grill until desired degree of doneness or sear steaks on a
lightly oiled grill pan until browned on each side. Finish cooking in a 425 F oven about 8
minutes for medium rare.

Chile-Espresso Pork Tenderloin

2-pound pork tenderloin
1 tablespoon olive oil, divided
1/3 cup finely ground dark-roast coffee beans
cup ground dried red chiles (stems and seeds removed)
3 teaspoons kosher salt
2 teaspoons dried Mexican oregano leaves
2 tablespoons dark brown sugar
Prepare grill to medium heat if cooking on grill. Heat oven to 350 degrees if preparing in
oven. Pat pork dry with paper towels, then smear 2 teaspoons of the olive oil over the
surface. Mix together ground coffee, ground chiles, salt, Mexican oregano and brown sugar
in a bowl. Stir with a fork until blended. With your hands, cover the pork with a thick layer of
the rub.
If grilling, grill over medium heat, turning 2 or 3 times, about 25 minutes, until internal
temperature reaches 150 to 155 degrees. If roasting, first place the remaining 1 teaspoon
olive oil in a heavy, ovenproof skillet over high heat and sear the pork on all sides for about
3 to 4 minutes.
Transfer to oven and bake at 350 degrees for another 15 minutes, or until internal
temperature reaches 150 to 155 degrees. Allow pork to rest 5 minutes before slicing.

Tex-Mex Rub
2 Tbs. vegetable oil
1 Tbs. cumin seeds, toasted and ground
1 Tbs. minced garlic
1 Tbs. chopped fresh oregano
1 1/2 tsp. kosher salt

1 tsp. chili powder

1/4 ts. cayenne
Combine all ingredients in a small bowl, Apply rub just before grilling, or for more flavor, rub
the mix into the meat and refrigerate for several hours before grilling. You can store dry
spice rubs in the pantry for 2 to 3 weeks. Store rubs with fresh ingredients in the
refrigerator for up to 2 days.

Middle Eastern Steak Rub

3 Tbs. Aleppo pepper or 2 Tbs. Hungarian hot paprika
2 Tbs. ground coriander
1 Tbs. ground cumin
2 tsp. dried mint
1 tsp. olive oil
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice (or 1/4 tsp. each ground cloves and ground cinnamon)
Combine all ingredients in a small bowl, Apply rub just before grilling, or for more flavor, rub
the mix into the meat and refrigerate for several hours before grilling. You can store dry
spice rubs in the pantry for 2 to 3 weeks. Store rubs with fresh ingredients in the
refrigerator for up to 2 days.

Star Anise & Rosemary Rub

1 Tbs. chopped fresh rosemary
2 tsp. kosher salt
2 tsp. olive oil
1 tsp. ground star anise or 1/2 tsp. five-spice powder
1 tsp. freshly ground black pepper
Combine all ingredients in a small bowl, Apply rub just before grilling, or for more flavor, rub
the mix into the meat and refrigerate for several hours before grilling. You can store dry
spice rubs in the pantry for 2 to 3 weeks. Store rubs with fresh ingredients in the
refrigerator for up to 2 days.

Mustard Rub
1 cup Dijon-style mustard
cup minced parsley
cup dried orange or lemon peel

 cup dried rosemary leaves, crushed

1/8 cup cracked black pepper

Devil's Rub
cup minced garlic
cup packed brown sugar
cup white vinegar
cup red pepper flakes
cup tomato paste
3 tablespoons hot pepper sauce
3 tablespoons coarse salt

Country Rub
1 cup crushed real bacon bits
1 cup minced parsley
1 cup tomato paste
cup cracked black pepper
cup paprika

Chinese Five-Spice Rub

(Pork Loin, Duck Breast, Eggplant)
2 tablespoon ground coriander
2 tablespoon hot chili powder
2 tablespoon dark brown sugar
1 tablespoon five-spice powder
1 tablespoon ground fennel seeds
1 tablespoon kosher salt
1 tsp. dried red chile flakes

Simple Steak Rub

(Strip Steaks, Flank Steak, Leg of Lamb, Pork Chops)
2 tablespoons ground cumin

1 tablespoon dried oregano

1 tablespoon coarsely ground black peppercorns
1 tablespoon light brown sugar
1 tsp. ground cinnamon
1 tsp. sweet paprika
1 tsp. kosher salt

Memphis Spice Rub

(Baby Back Ribs, Pork Butt, Chicken Thighs)
2 tablespoons hot chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
tablespoon paprika
tablespoon dark brown sugar
tsp. freshly ground black pepper
tsp. cayenne

Best Ever Barbecued Ribs

2 sides Pork spareribs
Smoking chips
Rub:
1 tablespoon ground cumin
1 tablespoon mild chili powder
1 tablespoon brown sugar
1 tablespoon kosher salt
1 tablespoon coarse ground black pepper
tsp. cayenne pepper
2 tsp. dried leaf oregano
1 tsp garlic powder

1 tsp onion powder

1 tsp celery seed
Sauce:
cup unsalted butter
1 medium onion, diced
5 cloves garlic, finely minced
cup chili powder
2 tsp. dried leaf oregano
2 tsp. ground cumin
1 tablespoon dry mustard
2 tsp. crushed red pepper (or to taste)
2 tsp. ground black pepper
3 bay leaves
2 cups ketchup
1 cup dark beer (german beer)
1/3 cup lime juice
1/3 cup dark molasses
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce.
Combine rub ingredients in a small bowl. Brush meat with olive oil and apply rub
generously on both sides of ribs. Allow to marinate at least one hour at room temperature
(best if refrigerated and left overnight).
Prepare the sauce (best made the day before for more flavor) by cooking the onion and
garlic in the butter until tender. Add the remaining sauce ingredients and simmer over low
heat, uncovered while the ribs cook. Wrap ribs tightly in foil and bake at 375 for about an
hour until tender. Pour off drippings from foil packets. Degrease the drippings, and cook in
a small saucepan until syrupy. Stir into sauce.
Preheat a gas grill to medium heat. Arrange smoking chips in a foil packet or smoker box
on the grill, and place the ribs over direct heat initially to sear. Sear on each side, then
baste with sauce turning once. Cook to brown and glaze the ribs. Serve with additional
sauce.