Everyday Food offers this selection of rub recipes to add flavor to everyday meals.
Stuck in a flavor rut? Toss together bold seasonings and simple ingredients to create new combinations. These versatile rubs are ideal for upgrading your favorite grilled foods.
Quick tip: To apply a rub, sprinkle it all over the food you’ve chosen, then gently rub it in with your fingertips.
Makes 1/2 cup
- Seahawks 39, Steelers 30: What the national media are saying about Russell Wilson and Seattle's turnaround
- On his birthday, Russell Wilson gives Seattle Seahawks perhaps his greatest game to beat Pittsburgh Steelers
- Girlfriend finds nothing funny about couple’s sense of humor
- Lake Stevens quarterback Jacob Eason gets visit from WSU’s Mike Leach; commitment to Georgia ‘in holding pattern’
- Could losing Jimmy Graham somehow help galvanize the Seattle Seahawks for a playoff run?
Most Read Stories
Good with steak, pork or chicken.
In a small airtight container, combine 2 tablespoons ancho chile powder, 1 teaspoon instant espresso powder, 1/4 cup packed dark-brown sugar, pinch of cinnamon and 1/2 teaspoon ground pepper. Cover and shake well to combine.
To use: Clean and lightly oil the grill. Heat a grill or grill pan to medium-high. Rub 1/4 cup Chile-Coffee Rub on both sides of a 2-pound flank steak; season with coarse salt. Grill about 7 minutes per side for medium-rare, flipping once.
Makes 1/3 cup
Good with pork, chicken or potatoes.
In a small airtight container, combine 1/4 cup Spanish paprika, 1 ½ teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons sesame seeds and 1/2 teaspoon ground pepper. Cover and shake well to combine.
To use: Heat oven to 375 degrees. Rub 2 tablespoons Sesame-Spice Rub all over a 2 ½-pound tied boneless pork loin. Season with coarse salt, place on a rimmed baking sheet and roast until internal temperature reaches 145 degrees, about 50 to 55 minutes.
Makes 1/3 cup
Good with shrimp, salmon, tuna, pork or chicken.
In a small airtight container, combine 4 teaspoons finely grated lemon zest (from 2 lemons), 2 tablespoons finely grated orange zest (from 2 oranges), 2 teaspoons ground coriander and 1 teaspoon ground pepper. Cover and shake well to combine. Store in the refrigerator and use within a day.
To use: Clean and lightly oil the grill. Heat a grill or grill pan to medium-high. Toss 1 pound large shrimp, peeled and deveined, with 1/3 cup Citrus-Coriander Rub. Thread onto skewers and brush lightly with vegetable oil. Grill until opaque throughout, about 3 minutes per side.