Flavor Rubs
Flavor rubs are a great way to add flavor
to a roast or steak prior to cooking.
While a marinade is wet, and often
contains tenderizing ingredients, a flavor rub is generally dry
(or drier), and is done primarily to add flavor to the meat.
To use a rub, combine ingredients and rub
onto meat prior to cooking. You may place the meat in a glass
or stainless steel dish and refrigerate for an hour or two to
absorb the flavors, or cook immediately.
Commercial rubs often contain salt, which
draws juices out of meat during cooking, and may also contain
MSG and preservatives. It is easy and fast to make your own
wonderful rubs.
Many rubs may be mixed ahead, and stored
in air-tight containers for a couple of months - thus gaining
the convenience of commercial rubs without the additives. Make
sure to use garlic powder rather than fresh garlic, and stick
to dried herbs if you want to pre-mix and store a rub. (Use
common sense - if all the ingredients were dry and shelf
stable, then the rub can be pre-made and stored. If not, make
and use fresh.)
If you wish to add salt to your meat, it
is best to do it once the meat is seared.
Ingredients commonly used in rubs - combine to create your own unique
recipe: minced garlic or garlic powder, minced shallots or
green onions or onion powder, dried herbs - especially
rosemary, thyme, oregano, and sage, cumin, chili powder,
paprika, cayenne pepper, dried mustard, freshly ground black
pepper.
Rosemary and Thyme to rub one 3-4 pound roast or 4 steaks: 3
garlic cloves, peeled and smashed (or 1 tsp. garlic powder),
1/2 tsp. dried or fresh rosemary, 1/2 tsp. dried or fresh
thyme. Mix ingredients and rub into meat. Cook immediately or
let stand up to 2 hours.
Southwestern Rub for a 1-2 lb. steak (use to prepare a steak and
black bean salad, steak tacos or steak burritos) or for a 3-4
pound pot roast destined to become BBQ beef:
1 tsp. ground cumin, 1 tsp. chili powder,
1/2 tsp. cayenne pepper - or paprika for less heat, 1 tsp.
freshly ground black pepper, 1 1/2 tsp. raw or brown sugar, 2
cloves peeled and minced garlic, 1 tsp. minced shallots or
green onions. This rub is best if allowed to soak into the meat
at least 2 hours or overnight prior to cooking.
Indian Spice Rub for 2 lbs. of stew meat: 1 tsp. Garam Masala
(Indian spice blend), 2 tsp. turmeric, 1 tsp. freshly ground
black pepper. Rub and use immediately or let stand up to 2
hours before creating a spicy Indian stew.
