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For the Heart, From the Heart
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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.