There’s a grilling treasure-trove at your fingertips that you might not even be aware of.
All those spices and dried herbs in your pantry that are just sitting there? Individually, they have wonderful personalities. But put a bunch of them together and we’re talking serious flavor party — in the form of dry seasoning rubs.
Those fancy rubs that go for several dollars a crack in stores can be yours for a small fraction of that price. Nothing wrong with buying premade, but why not try your hand, using what’s at hand, with some of these combinations?
First, a tip from “Barbecues 101,” by Rick Rodgers: Seasoning rubs need to be moistened so they don’t scorch on the grill. You do that by first oiling the meat or fish or vegetable, then tossing the rub with the food until it is evenly distributed.
And another thing: Some of these recipes make larger quantities than you’ll need for one dish. They’ll keep indefinitely in the pantry. Store them in a cool, dark place or, suggest Cheryl Alters Jamison and Bill Jamison in “Born to Grill,” store them in the freezer.
*All-‘Round Rub (from “Born to Grill”): Combine 6 tablespoons paprika, 2 tablespoons each coarsely ground black pepper and coarse salt, 1 tablespoon chili powder, 2 teaspoons packed brown sugar and 1/8 teaspoon ground red pepper (red pepper optional). Goes with anything.
*Cajun rub (from “Barbecues 101”): Combine 2 tablespoons sweet paprika, 1 tablespoon each dried basil and dried thyme, 1 teaspoon each garlic powder and onion powder, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon ground red pepper. Great for anything, even popcorn.
*Tex-Mex rub: Combine 2 teaspoons each ground cumin and brown sugar, 1 teaspoon salt, 1/2 teaspoon each freshly ground black pepper and chipotle (or regular) chili powder, and 1/8 to 1/4 teaspoon ground red pepper. Great for chicken or pork.
*Nicoise rub (from “The Barbecue! Bible,” by Steven Raichlen): Combine 1/2 cup dried parsley, 3 tablespoons dried garlic flakes, 3 tablespoons cracked coriander seeds or ground coriander, 2 tablespoons each coarse salt, cracked black peppercorns and hot red pepper flakes. For steaks or lamb.
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renna@tribune.com
