Rubs - The quickest and Easiest Way to Make Meats Memorable

This is not outrageously hot but the combination really makes a steak sit up and be noticed – figuratively speaking, of course.

3 Tbsp chili powder
2 tsp dried thyme
1 tsp cayenne pepper
1/2 tsp each ground white pepper, celery seeds, garlic powder & onion powder

Mix ‘em up and pack it up in a sturdy plastic zipper-bag or container.

Just dump all this stuff into your smallest electric mixer, probably a coffee grinder, and grind. The rub is mainly for beef pastrami and should sit on the meat - in your fridge, of course - for a day or two. But it's just as effective on salmon or a turkey breast.

3 Tbsp coriander seeds
8 cloves garlic, minced
2 Tbsp black peppercorns
2 Tbsp yellow mustard seed
1 Tbsp white peppercorns
5 Tbsp coarse salt
3 Tbsp brown sugar
5 Tbsp paprika

A Memphis-style rub is expected to be the only flavoring on the ribs in this city - no sauce. What can we conclude about that? This stuff really has flavor.

1/4 tsp cayenne pepper
2 tsp paprika
1 tsp each dry oregano, sugar, salt & ground cumin
25 grinds fresh black pepper
3 Tbsp vegetable oil

Mix the rub ingredients together well in a small bowl. Rub oil all over the ribs and thoroughly cover them with the rub. Cook 'em up.

The name is French and refers to a world of "fine" things. You can add a little of it to beef steaks & roasts, dips and even a Bloody Mary to create a wonderful – so I’m told – unique taste. It’s so easy and a reasonably well-stocked spice collection will already include all or most of the many ingredients. Try it and tell me how you liked it, okay?

1 Tbsp each ground bay leaf, cloves, allspice, black & white pepper & salt
1 tsp each ground nutmeg, mace, celery seed and cinnamon

Mix together all ingredients and store in a tightly-lidded jar; store in a cool, dry place.

These are just good to have available in case you run out of matches and want to start a fire – THEY ARE HOT! So if you are fond of that sort of food, these are for you, but don’t come crying to me if your tongue melts.

1/3 cup salt
1/4 cup each granulated or powdered garlic & black pepper
2 Tbsp each cayenne pepper, thyme & oregano
1/3 cup paprika
3 Tbsp granulated or powdered onion

Combine it all and mix really well. Pour into a large glass jar and seal tightly. Keeps forever.

Creole Meat Seasoning
Makes 3 cups

1/2 cup salt
3/4 cup granulated or powdered garlic & black pepper
1/2 teaspoon cayenne pepper
1/4 cup paprika

Combine all ingredients and mix thoroughly. Pour into large glass jar. Seal tightly. Keeps forever.

Yeah, rubber chickens are good for a laugh, but this chicken rub isn't funny; it's just a really easy way to makes an ordinary bird into something special.

2 Tbsp pickling salt
1 Tbsp each garlic powder & onion powder
1 tsp each ground thyme, sage, paprika & black pepper

Mix well and store in an airtight container with a shaker top.

If you care to, you can add rosemary, tarragon, basil or any other herb you like; just not more than a teaspoon.

Wash your hands well after rubbing – do it again – and one more time ‘cause if you get any of that cayenne in your eyes – WOW!

2 Tbsp chili powder
1 Tbsp salt
2 tsp cayenne pepper
2 tsp cumin
1 tsp garlic powder
1 tsp coriander

Mix everything together. Rub into beef, pork, or poultry before cooking. The longer it's there the more flavor it will add, but feel free to go directly to the oven or grill.

I don't think you'd be crazy about this rub for beef or pork but you'll love it on chicken. But remember, if you want your bird to really get the most out of any flavoring agent you must get some under the skin.

2 Tbsp mild chili powder
2 tsp each salt & black pepper
1 Tbsp + 1 tsp light brown sugar
2 tsp ground cumin
1 tsp garlic powder
1/2 tsp ground red pepper

Shake it up and rub it on. Try to get some under the skin so the meat is flavored, too.

___________________________________________________________________

Nothing sweet in this baby, just hot and spicy stuff. And after you rub this into the meat wash your hands for about an hour – well, maybe not that long but just be sure to wash them REALLY well.

1/4 cup Hungarian paprika
1 to 1 1/4 Tbsp cayenne pepper
2 1/2 Tbsp freshly ground black pepper
3 Tbsp garlic powder
1 1/2 Tbsp onion powder
1 1/2 Tbsp salt
1 1/2 Tbsp dried oregano
1 Tbsp dried thyme

Detailed Directions: Put it all in a jar, screw the lid on tight and shake.

_________________________________________________________________