Best 6 Any Meat Spice Rub Recipes
The culinary world is vast and diverse, offering a tantalizing array of flavors, aromas, and textures. Among the many cooking techniques that have been passed down through generations, the art of creating a flavorful and aromatic spice rub stands out as a true testament to the creativity and ingenuity of chefs and home cooks alike. Whether you prefer the bold and smoky flavors of a Texas-style rub or the vibrant and tangy taste of an Asian-inspired blend, the possibilities are endless. In this comprehensive guide, we will explore the captivating world of spice rubs, providing you with the knowledge and inspiration you need to craft your own signature blend that will transform any ordinary piece of meat into a culinary masterpiece.
Here are our top 6 tried and tested recipes!
ALL-PURPOSE MEAT SEASONING
My wonderful mother-in-law, Margarette, gave me this meat seasoning recipe. I like to sprinkle it over boneless pork tenderloin before baking. -Rebekah Widrick, Beaver Falls, New York
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- Combine all ingredients. Transfer to an airtight container. Store in a cool dry place up to 1 year.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
ANY MEAT SPICE RUB
This is a very versatile spice rub for any meat you'd like to roast : pork, beef, poultry, or even tofu steaks for vegan people. The coriander in the recipe gives a touch of freshness that balances the sweetness, saltyness and spicyness of the other ingredients. It is good on steaks, roasts, grilled or broiled meat. This recipe requires a spice grinder, but if you don't have one, you can use store bought ground spices.
Provided by Elie de Combys
Categories Chicken
Time 5m
Yield 7/8 cup, 14 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients in a spice grinder, and grind! (You may have to grind it in a couple batches : in my grinder it takes 2 batches.).
- When the spices are ground and well combined, rub on the desired meat and cook.
- TIPS : You can rub and hour or two prior to cooking, or even the day before. If you do that, wrap the meat closely in Saran Wrap, and refrigerate. That way, the meat will me infused with all the flavors instead of them all resting on the surface! Also : the spice mix can be made in large quantities ahead of time, Simply store it in a tightly closed metal or glass (not plastic or wood, since it lets the flavours evaporate) jar, away from light, preferably in the refrigerator.
Nutrition Facts : Calories 14.8, Fat 0.1, Sodium 1497.1, Carbohydrate 3.3, Fiber 0.7, Sugar 0.3, Protein 0.6
SPICED MEAT RUB
This quick and simple herb rub can be put into a mill and used to marinade or season meat and vegetables
Provided by Good Food team
Categories Condiment
Time 5m
Yield Makes enough for 1 small pepper mill, easily increased
Number Of Ingredients 6
Steps:
- Mix all the ingredients together in a bowl, then carefully transfer to a pepper mill or an airtight jar. Simply grind over your favourite meat before cooking, or over veg before roasting, for extra flavour.
Nutrition Facts : Calories 114 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Protein 2 grams protein, Sodium 3.02 milligram of sodium
SPICY MEAT RUB
A beautiful red spice mix with a kick, this spice combo is good as a general purpose taco seasoning replacement or as a meat rub. Works best with pan fried or grilled chicken or steak, but should be good with pork, lamb, or anything else that breathes air. Would also be good sprinkled over pasta or added to steamed vegetables. To add more of a kick replace one part ground black pepper with one part cayenne pepper.
Provided by GenYChef
Categories Mexican
Time 5m
Yield 1 1/2 cup glass jar, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together.
- Store spice mix in a glass jar in a cool, dark place for up to 4 months (begins to lose flavor after 4th month).
- Shake over food liberally in the last 5 minutes of cooking time. This ensures the spices have time to heat-activate but don't break down.
Nutrition Facts : Calories 16.5, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 3.7, Fiber 1.6, Sugar 0.5, Protein 0.7
ALL-AROUND SPICE RUB
This rub adds flavor to any meat cooked with any method! You can use just black pepper instead of the blend if you wish.
Provided by Scott Koeneman
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Stir the paprika, pepper, brown sugar, chili powder, onion powder, sea salt, and cayenne pepper together in a container with a lid. Store in a cool, dark place between uses.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 1.3 g, Fiber 3.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 458.9 mg, Sugar 6 g
BEST SPICE RUB RECIPE BY TASTY
Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper
Provided by Alix Traeger
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a jar, add all the spices and shake until combined.
- Store in a tightly covered container, such as a mason jar, for up to a year.
- Season your favorite meats and vegetables with the rub.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams
Tips:
- Choose the Right Spices: Select spices that complement the meat you're cooking. For example, beef pairs well with bold flavours like garlic, rosemary, and thyme, while chicken and fish prefer milder herbs like lemon, dill, and basil.
- Freshness Matters: Use fresh spices whenever possible. They'll provide more intense flavour and aroma compared to pre-ground or store-bought blends.
- Toast Your Spices: Toasting whole spices before grinding enhances their flavour. Simply heat them in a dry skillet over medium heat for a few minutes, stirring constantly.
- Make Your Own Blends: Experiment with different spice combinations to create your unique rubs. This allows you to control the flavour profile and adjust it to your preference.
- Use a Carrier: Oil, butter, or yogurt can be used as a carrier to help the spices adhere to the meat. This also prevents the rub from burning during cooking.
- Apply Evenly: Rub the spice mixture evenly over the entire surface of the meat, ensuring it's well-coated. Use your hands or a brush for better distribution.
- Let it Rest: Allow the meat to rest for at least 30 minutes before cooking. This gives the spices time to penetrate and infuse the meat with flavour.
- Adjust the Heat: Be mindful of the heat when cooking spice-rubbed meat. High temperatures can burn the spices and make them bitter.
Conclusion:
Creating a flavourful and aromatic meat spice rub is an art that takes practice and experimentation. By following these tips and using high-quality ingredients, you can elevate your grilling, roasting, or smoking game to new heights. Remember, the key is to find a balance of flavours that complement the meat and enhance its natural taste. With a little patience and creativity, you'll be able to create rubs that impress your friends and family and make every meal a memorable culinary experience.
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