This is my basic rub for meat, poultry, and fish. A dry rub (as opposed to a wet rub, which is liquidy from the inclusion of oil or something else) is traditionally used with slow-cooked barbecue. Dry rubs are also a useful flavoring technique for high-heat grilling. Just be careful not to burn them or they’ll get bitter.
If you try this rub and you like it (or, indeed, if you don’t like it), maybe you’ll be emboldened to invent your own. Any combination of your favorite spices or dried herbs is a good jumping-off point.
Mix All the ingredients together. Store any unused portion tightly sealed in the refrigerator for up to 3 months.
© 2004 John Ash. All rights reserved.