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
meat in a glass or stainless steel dish and refrigerate for an hour or two to
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
Many rubs may be mixed ahead, and stored in air-tight containers for a couple of
thus gaining the convenience of commercial rubs without the additives. Make sure
garlic powder rather than fresh garlic, and stick to dried herbs if you want to
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
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,
- especially rosemary, thyme, oregano, and sage, cumin, chili powder, paprika,
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
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
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
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.