Here's the Rub

Spice rubs have been part of the good cook’s arsenal for centuries. Found in cuisines around the globe, rubs are used to preserve and enhance the flavor of meats, much like a marinade but without the oily mess.

In general, I prefer a dry rub, which not only imparts flavor more efficiently, but also aids in the formation of a flavorful crust. The dry rub works by drawing a portion of the meat’s juices to the surface, where they mingle with the seasoning to form a thin crust that helps maintain juiciness and boosts flavor.

But the best thing about dry rubs is their versatility. The flavors can be strong and heady like in our Grilled Chimichurri Rubbed Chicken, or subtle like the Spice-Rubbed Steak & Garlic Potatoes or Grilled Salmon with Pita & Yogurt Sauce. In the Pepper-Rubbed Shrimp Salad, the heat of the black pepper and coriander is offset by cool grapefruit segments and a creamy avocado dressing.

Milder flavored fish and fowl especially benefit from rubs, but lean cuts of beef and pork do too. The combinations of herbs and spices are endless and if you’re concerned about salt intake, a dry rub packs a punch with or without the addition of salt.

With summer yielding countless grilling opportunities, try making several varieties in large batches to use as a last minute addition before grilling (broiling) that boringly plain piece of fish or meat.

Buon Appetito!