A little rub can add a lot of flavor

by Maria Noel Groves - Oct. 1, 2008 12:00 AM
Associated Press

Home-blended wet and dry rubs are an easy way to add flavor to grilled foods.

Rubs generally fall into one of two categories: wet and dry. Dry rubs contain seasonings and are rubbed onto the surface of the meat before grilling.

Wet rubs (also called spice pastes) are a hybrid of dry rub and marinade. Ingredients are similar to dry rubs, but with added moisture from pureed fresh herbs, fruits or vegetables, vinegar, alcohol or oil.

Some wet rubs are applied before grilling; others are best during the final minutes of cooking to prevent scorching.

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Larry Crowe/Associated Press

Java-blend dry rub

Ground coffee and cocoa powder lend savory depth to most types of meat. Java rubs can vary widely in their ethnic influences. Consider adding cardamom (Middle Eastern), cinnamon (Asian) or chili powder (Southwestern). This rub is great on chicken breasts, beef brisket, pork tenderloin, pork chops, baby back ribs or spare ribs.

Combine the following in a blender or spice mill and grind to a coarse powder: 1/2 cup packed dark or light brown sugar, 1/4 cup ancho chili powder, 1/3 cup finely ground espresso (not instant), 2 tablespoons garlic powder, 1 tablespoon onion powder, 1/2 teaspoon cinnamon, 1 tablespoon coarse sea salt, 1 tablespoon black peppercorns.

Makes about 1 1/2 cups. Store in an airtight container in the freezer for 3 to 4 months.

Adapted from Marinades,

Rubs, Brines, Cures & Glazes, by

Jim Tarantino.

A little rub can add a lot of flavor

Java-blend dry rub

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