Rubs

By Reneeb

Ingredients

• Tuscan Spice rub
• Try it on boneless, skinless chicken thighs, salmon steaks, or lamb chops.
• 1 tablespoon(s) fennel seeds
• 6 tablespoon(s) dried basil
• 3 tablespoon(s) garlic powder
• 3 tablespoon(s) coarse salt
• 2 tablespoon(s) dried rosemary
• 2 tablespoon(s) dried oregano
• Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary, and oregano in a small bowl.
• Spanish Rub
• Two kinds of paprika, cilantro, and lemon give Spanish flair to pork chops, tenderloin, or shrimp.
• 6 tablespoon(s) smoked paprika (see Tips & Techniques)
• 3 tablespoon(s) regular paprika
• 3 tablespoon(s) dried cilantro
• 3 tablespoon(s) coarse salt
• 1 tablespoon(s) ground dried lemon peel
• 1 1/2 teaspoon(s) freshly ground pepper
• 1 .Combine smoked paprika, regular paprika, cilantro, salt, lemon peel, and pepper in a small bowl.
• Indian spice Rub
• Curry, cumin, coriander, mint, turmeric, and ginger make a delicious Indian-inspired rub for tofu, chicken breast, or to add to sautéed potatoes.
• 6 tablespoon(s) curry powder
• 3 tablespoon(s) coarse salt
• 4 teaspoon(s) crushed red pepper
• 1 tablespoon(s) ground cumin
• 1 tablespoon(s) ground coriander
• 1 tablespoon(s) dried mint
• 2 teaspoon(s) turmeric
• 2 teaspoon(s) ground ginger
• 1 .Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric, and ginger in a small bowl.

Preparation

Step 1

Garlic Lovers RubIn this wet rub, we let the aromatic champion take center stage-a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, or lamb.

8 clove(s) garlic, minced
1 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) stone-ground mustard
1 1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1/2 teaspoon(s) freshly grated lemon zest

Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.


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Coffee Rib

can be used as a great way to start your day...or end it, at the grill. The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you're looking for something a little more subtle. Use on: Chicken thighs, duck, beef, or lamb


1.Mix coffee, pepper and salt together in a small bowl. Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

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Adobo Rub

Try this spicy Mexican rub on grilled chicken, steak, or tofu.

4 teaspoon(s) chili powder, preferably made with New Mexico or ancho chiles (see Tips & Techniques)
2 tablespoon(s) lime juice
2 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) ground cumin
1 teaspoon(s) onion powder
1 teaspoon(s) garlic powder
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper

1.Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt, and pepper in a small bowl.

Tips & Techniques
Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends. Look for it in the specialty-spice section of large supermarkets or online at penzeys.com.

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