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Reply to "Rubs - Flavor Effect"

I use this basic rub:

1/4 cup paprika
1/4 cup turbinado sugar (substitute brown or raw)
1/4 cup kosher salt
2 tbsp coarsely ground pepper

It is good on everything.

It is also a good base for other rubs. I suggest that you start with a simple rub like this and then add or subtract from it to suit your tastes. If it is too salty, cut back on the salt. If it is too sweet, cut back on the sugar. If it is too spicy, cut back on the pepper or paprika. If you want more zing, substitute 1 tsp pepper flakes for 1 tbsp of the black pepper. If you like garlic or onion, add 1 tsp of onion or garlic powder to the rub. You can add parsley, sage, rosemary, and thyme for poultry. And on it goes.

I have found that starting with this simple rub and doing excursions from it is the best way to know what flavors you like and don't like, as well as adjusting the spices to those that are appropriate for various types of meat.
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