Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks-try rubbing it on chicken, salmon, or even broccoli before grilling...
Author: Anna Stockwell
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Author: Dave Muller
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Author: Heidi Swanson
Sometimes the best meat in the butcher's case isn't beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.
Author: Chris Morocco
This rub is essential for making good pastrami, but you can also use it for other cuts of meat. The recipe makes enough for a whole beef brisket (about 18 pounds) with some left over.
Author: Dave Joachim
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch...
Author: Anna Stockwell
The Best BBQ Rub for all your smoked recipes and grilled recipes! This all purpose BBQ Dry Rub is perfect for all types of protein: chicken, beef, pork and more.
Author: Darcey Olson
Rosemary and garlic are classic seasonings for lamb and mutton because it enhances the flavor and brings out the best qualities of the meat. This recipe includes both and is the only one you need for any...
Author: Dave Joachim