Perfect Poultry Rub
1 teaspoon kosher salt or ½ teaspoon table
salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cayenne (optional)
Combine ingredients. Makes about 3 tablespoons,
enough to season a 4-pound whole chicken or 8
bone-in pieces or boneless breasts.
Recipe from Rotisserie Grilling: 50 Recipes for
Your Grill’s Rotisserie (CreateSpace Independent
Publishing Platform, 2012) by Mike Vrobel (www.
Garlic Wet Rub for Pork
This rub gets its flavor from fresh garlic, Dijon
mustard and a healthy dose of thyme. Mix well
and brush on meat about an hour before cooking.
2 teaspoons kosher salt
8 garlic cloves, minced or squeezed in a
2 teaspoons thyme
4 tablespoons Dijon mustard
2 tablespoons olive oil
Combine ingredients. Makes about 8 tablespoons,
enough to season 8 lean pork chops.
Recipe courtesy of Mike Vrobel ( www.
Spice up your
AS SPICES FROM other parts of
the world become more accessible
in North America, many people are
discovering new flavors. And not
only are these spices tasty, some are
Cloves and saffron can have an
antidepressant effect, for example,
while capsaicin is considered good
for inflammation. Turmeric is a powerful antioxidant that may also help
with indigestion, osteoarthritis, heart
disease and some cancers, according to researchers at the University
As with anything new, however,
each spice should be introduced
slowly to see how it affects you.
—Marijke Vroomen Durning
Some spices and
their health effects
• Black pepper
May help lower
blood glucose (sugar) for
• Bay leaf
• Lemon grass
ahead of time. Fans of wet rubs and marinades generally mix their ingredients as
needed or use prepared sauces.
Rubs cling to the natural moisture of the
meat. Use a generous portion of rub, and
massage well. Lightly scoring the meat allows
more of the flavor to sink in.
Rubs and marinades can be applied an
hour or so before cooking or even the day
before. Just remember to always keep raw
meats covered and in the refrigerator until
just before cooking. If your recipe calls for
basting, reserve a portion of the marinade
before it touches any raw meat.
A flavorful blend of herbs and spices, prepared to your taste, is one easy way to flavor
your grilled favorites. Next time you fire up
the grill, reach for the rub. C
Carole Howell specializes in stories that help
people achieve a healthier lifestyle.
cracked pepper, lemon pepper, curry and
chili powders, cumin, basil, thyme, coriander
and crushed red peppers.
Tips for rubbing it in
Avid grillers can be extremely opinionated when it comes to the best way to season.
Dry rubs, mixtures of herbs and spices, are
sprinkled or “rubbed” into meat before it hits
the heat, and are usually associated with slow
smoking. Wet rubs, mixtures of dry spices
and sauces, are commonly used for open-flame cooking. A marinade is a zesty liquid
mixture that both tenderizes and adds flavor.
It’s really just a matter of taste.
When mixing your own rubs and marinades, check the “Best by” dates and use the
freshest herbs and spices you can purchase.
You may even decide to invest in a spice
grinder. Dry rubs keep well in dark, tightly
closed containers, so they’re easy to mix