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Spice Rub recipes

tctrate's picture

I am looking for back issues on spice rubs.  Has anyone tried some spice rub recipes from past issues that you would recommend that are not too complicated?


Thanks!


Cate

Geoffchef's picture

(post #30471, reply #1 of 16)

Hello tctrate. I'm sure somebody will be along with rubs from FC. I use a lot from Ted Reader and Steven Raichlen.

 


ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary


 

 

ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary

 

debe5t's picture

(post #30471, reply #7 of 16)

Who,how ,what ,where do you get these rubs? Deb

Philter's picture

(post #30471, reply #8 of 16)

From the books, blend your own, simple...Experiment, but start with their recipes for balance.

"If 'tis to be,'twil be done by me."

"If 'tis to be,'twil be done by me."

MadMom's picture

(post #30471, reply #2 of 16)

Click on the "advanced search" button on the left side of your screen.  Enter "spice rub" in the search area, and you will find more than you ever wanted to know about spice rubs...surely there will be something there which suits your fancy.



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iguana667's picture

(post #30471, reply #3 of 16)

I have taken to using the spice rub from the Chinese-style spareribs (try that as your search term in Advanced Search) as my general rub and it is magnificent. It's got Chinese five-spice, chili powder, fennel, brown sugar, and a few other goodies. It wasn't from the spice rub article, but it's really really tasty. I also like Penzey's Northwoods Fire.

tctrate's picture

(post #30471, reply #4 of 16)

thanks for the tip! tctrate

butterscotch's picture

(post #30471, reply #5 of 16)

This is a simple and spectacularly delicious one that I use on many things--e.g., chicken, flank steak, brisket, salmon, and steelhead trout. It's from Merriman's Restaurant in (I think) Miami. I find it so useful that I usually triple or quadruple the amounts in this recipe and just keep it on hand for quick weeknight cooking. It keeps forever, stored in a tightly closed jar. 


3 Tbsp. brown sugar


2 tsp. rubbed sage


2 tsp. ground cumin


2 tsp. thyme


1 tsp. salt


1/2 tsp. cayenne pepper


Toss all ingredients in a medium bowl until well mixed. Store in a glass jar. Does not require refrigeration. 

Philter's picture

(post #30471, reply #6 of 16)

Hey Geoffchef, great minds think alike...........apparently so do we! I use most of their rubs and have"philtered" my own as well.

"If 'tis to be,'twil be done by me."

"If 'tis to be,'twil be done by me."

Geoffchef's picture

(post #30471, reply #9 of 16)

Bone Dust, Licorice and Bay are my favourites, my rib rub continues to evolve (in the primordial ooze between my ears!). Which ones do you favour?

 


ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary


 

 

ADAM'S APPLE, n.
A protuberance in the throat of man, thoughtfully provided by Nature to keep the rope in place.
Ambrose Bierce - The Devil's Dictionary

 

StevenHB's picture

(post #30471, reply #10 of 16)

I really like the combination of this spice rub and double-thick, bone-in pork chops, cooked until still pink in the center:


                           Provencal Spice Rub


Recipe By     : Charles Saunders, fine Cooking, October/November 1994
Serving Size  : 1    Preparation Time :0:00
Categories    : Spice Rubs And Marinades


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          2             zest of whole lemon
     1/3  cup           garlic -- thinly sliced
     1/3  cup           fresh rosemary leaves
     1/4  cup           fresh sage
     1/3  cup           kosher salt -- (I use less)
     1/4  cup           pepper, freshly ground


In a food processor, put in the lemon zest with the motor going and then add the rest of the ingredients.  Process briefly until the mixture is the consistency of wet sand.


                   - - - - - - - - - - - - - - - - - -


Serving Ideas : Put it on any chop or steak bound for frying pan or grill



 



Without coffee, chocolate, and beer, in that order, life as we know it would not be possible

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
Astrid's picture

(post #30471, reply #11 of 16)

A friend brought some Hatch red chile powder to me yesterday and I combined it with some Chimayo red chile powder, a good pinch of some dried chipotle chile, chopped garlic and some oil, and soaked some thick pork blade steaks in the mixture overnight. Popped them in the oven at 325 until they were tender and the sauce had thickened. They were delicious.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Fledge's picture

(post #30471, reply #14 of 16)

yum that sounds good

"Live like you were dying"
Tim McGraw

You don't scare me

I have an African Grey

Astrid's picture

(post #30471, reply #15 of 16)

Even better than the stuff I can get at Albertson's. Solves the problem of all the rest of the pork I have frozen, still. Yum is right.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Fledge's picture

(post #30471, reply #16 of 16)

My nannie seasons all her meats before she freezes them.  Way too limiting for myself.


"Live like you were dying"
Tim McGraw

You don't scare me

I have an African Grey

iguana667's picture

(post #30471, reply #12 of 16)

This spice rub sounds delish! Do you brine your chops? M. got me Bruce Adelis's Complete Book of Pork for Xmas and I've been enjoying the pork chop recipes in there too.

StevenHB's picture

(post #30471, reply #13 of 16)

I haven't made the chops from that issue in a long time but, no, I didn't. I bet they'd be extra good if you did.


Without coffee, chocolate, and beer, in that order, life as we know it would not be possible

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible