Meal Stack April 11, 2005 - Savory Summer Grilling/Barbecue


  1. Select a few of your favorite cuts of meat (beef, chicken, fish etc…).
  2. Select which rubs to use.
  3. Have available freezer bags and begin blending rubs.
  4. Cake the rubs generously onto the moist meat (almost forming a crust).
  5. Place the seasoned meat in freezer bags, remove as much air as possible
    and mark bags with the date, meat and the rub.
  6. Be creative and store meat in whatever quantity is best suited for your
  7. When time to prepare, simply remove meat from the freezer and thaw
    overnight in the refrigerator.

Here are a few super simple dry rubs that will enhance the flavor of all meats.


Tejas Sweet and Smokey Rub

  • 2/3 c. brown sugar
  • 2/3 c. granulated sugar
  • ½ c. paprika
  • ¼ c. seasoned salt
  • ¼ c. smoked salt
  • ¼ c. onion salt
  • ¼ c. celery salt
  • 1 ½ T. ground black pepper
  • 2 t. chili powder
  • 2 t. mustard powder
  • 1 t. poultry seasoning
  • 1 t. ground ginger
  • ½ t. ground allspice
  • ½ t. cayenne pepper

Combine all ingredients in a bowl, whisk together, store in a jar, away from light and heat. Will keep for several months- use on ribs, pork shoulders, briskets and chicken Use before, during and at the table.
Makes about 2 ½ cups
(The Barbecue Bible, Steven Raichlen)

Tuscan Rosemary Rub

  • ¼ c. dried rosemary
  • 2 T. dried oregano
  • 1 T. dried crumbled sage
  • 2 T. dried garlic flakes
  • ¼ c. coarse salt
  • 2 T. cracked black pepper

Place the rosemary in a bowl and crumble the needle leaves between your fingers to break them into small pieces. Stir in the oregano, sage, garlic, salt and pepper. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months.
Use on veal, pork, beef, chicken and fish.
Brush the meat with olive oil, then sprinkle with rub, patting the rub into the meat with your fingertips (if desired, squeeze some lemon juice over the rub). Marinate, covered in the refrigerator for 30 to 60 minutes before grilling.

Delicious Citrus Rub

  • 3 T. garlic salt
  • 2 ½ T. Orange Peel
  • 2 ½ T. Lemon Peel
  • 2 ½ T. Lemon Pepper

Combine all seasonings in a small bowl. Sprinkle liberally over meat and rub into the surface. Drizzle meat with orange juice just after grilling.
Transfer to a jar, cover and store away from heat and light. This rub will keep for several months.
Makes approximately 1 cup.
Use on chicken and pork and fish.

A rub is a combination of herbs and/or spices massaged into the surface of a food to add flavor. Their purpose is to add intense flavor to the meat without excessive moisture. Rubs come in two forms, either dry or wet
(paste) and they are best for long cooking foods that are fatty enough to hold their moisture. Any dry rub can be turned into a wet paste by adding oil, vinegar, yogurt, fruit juice or whatever liquid you desire. Generally speaking, rubs are used more with meat and poultry and pastes more with seafood.

Rubs can be as simple as crushed black pepper or as elaborate as a jerk or curry rub. Typically blending four basic flavors: 1) Salt 2) Sweet 3) Sour
4) Bitter will result in a delicious seasoning mixture for your meat. Begin with salt and sweet, these two ingredients make the base of the rub; from here, build on the flavor and the color. Be daring, bold, spicy or sweet and try a delicious rub ‘custom made for your family’ this summer. you can do it!!!

Grilling is not the same as Barbecuing. Grilling is done over charcoal or gas and generates temperatures up to
750°F; the meat is seared and cooks quickly. Barbecuing is long, and slow and low. Temperatures range from 200°F to
250. Meat is cooked indirectly by wood and/or charcoal that is arranged around, beside or far, far beneath it in a variety of pits, kettles and smokers. The smoke that circulates and permeates the meat is essential to the flavor.

Special Note on Sugar: If grilling or broiling meat reduce your rub
mixtures use of sugar, sugar will melt and burn during the cooking
process. Rubs that use a lot of sugar should be reserved for true barbecuing (slower, longer with reduced heat).

Fresh is Best. Buy spices such as mustard, black pepper, cumin and coriander in whole
form and grind them yourself. Dry fresh spices in the microwave and then crush them in a mortar (you can
also use a spice mill, coffee grinder but preferably mortar)

Final Thoughts: As a general rule of thumb, use one to two tablespoons of a dry rub for
each pound of meat. After applying a rub, wrap the meat in plastic and place it in the
refrigerator before cooking. This will allow the meat time to absorb the flavor from the various spices. A plastic zipper bag is great for this. Get a head start by freezing meat after applying a rub. Just thaw and
enjoy at a later time. Rubs may be applied to a fresh meat, followed by freezing. Alternately,
the meat can be fully cooked, reduced in temperature followed by the rub being applied prior to freezing.
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