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Rubs are currently the absolute rage. Here are three versatile rubs that will take your food from simple to sensational. I recently made the chicken dish for Shabbos and my two-year-old grandson, who’s Mr. Picky, couldn’t get enough of it. Who knows? Maybe he has a future as a true connoisseur!
3/4 cup light brown sugar
3/4 cup turbinado sugar
2 tablespoons coffee granules
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons smoked paprika
1/2 tablespoon rosemary leaves
1/2 tablespoon thyme
1/2 tablespoon parsley
1/2 tablespoon basil
5 tablespoons paprika
5 tablespoons lemon pepper mix (or make your own out of equal parts lemon zest and black pepper)
3 and 1/2 tablespoons garlic powder
3 tablespoons crushed red pepper flakes (adjust slightly if you prefer less heat)
3 tablespoons dried thyme
3 tablespoons oregano
3 tablespoons onion powder
2 and 1/4 teaspoons dried mustard powder
9 tablespoons dark brown sugar (packed)
6 tablespoons sweet or smoked paprika
4 and 1/2 tablespoons chili powder
3/4 teaspoon crushed ground red pepper flakes
3 teaspoons garlic powder
1 and 1/2 teaspoons cumin
3/4 teaspoon nutmeg
3 tablespoons Haddar Kosher Salt
2 and 1/4 teaspoons black pepper
Combine spices well. Rub onto meat.
Depending on your meat cut, follow the usual cooking directions for cooking time and covering.
You can use this rub as a primer for any meat that you will bake, grill, or roast. You can either simply bake, grill, or roast once spiced, or opt to add an additional sauce.
Preheat oven to 350 degrees Fahrenheit.
Rinse and pat fish dry. Sprinkle with seafood rub. Top with a small piece of butter or margarine.
Bake uncovered for 20 minutes. Serve with a lemon wedge.
Fill a large bucket with 4 cups water, 1/3 cup brown sugar, 1/3 cup kosher salt, and 1/3 cup vinegar. (Soaking the chicken helps it to absorb all the spices and flavors). Mix all together. Place eight chicken quarters inside and marinate in refrigerator for one hour.
Remove chicken pieces from brine. Pat chicken dry and coat generously with rub. Bake at 300 degrees Fahrenheit for one and a half to two hours. Drizzle with a little honey and broil for five minutes.
For amazingly moist chicken, you may add an easy step called brining prior to baking.
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