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Rubs are usually a dry combination of herbs and spices, although sometimes a little oil is added to moisten the mixture. You simply massage rubs onto the surface of the food and end up with a wonderful crispness to the crust. Rubs are fast becoming the darlings of the grilling cook because, unlike marinades, they can be applied just before the food is grilled. However, if you have the time, let the food absorb the spice mixture in the refrigerator for several hours or overnight. Small tender pieces of fish or shellfish will benefit from about 30 minutes of standing time. A whole, spice-rubbed turkey should be plastic-wrapped to hold the rub tightly against its skin and then refrigerated overnight.
Rubs that are completely dry, without any oil or liquid ingredient, can be stored indefinitely in airtight containers in a cool, dry place. The amount of rub used to cover the surface of a piece of meat is entirely a matter of taste, but our rule calls for about 1 tablespoon for every pound of food.
 | To help the rub cling to the food's surface, apply it to food that is either completely dry or coated with a little oil. When seasoning poultry, spread the rub evenly over the surface and also under the skin as much as possible, being careful not to tear it. |
Rub mixtures often call for crushing whole spices. You can best accomplish this task with a mortar and pestle; but if you don't have this kitchen tool, place the spices in a plastic bag and pound them with a rolling pin or a meat mallet until finely crushed.
This rub gives an interesting sweet and spicy flavor to all kinds of meat.
Preparation time: 5 minutes
Yield: 2 tablespoons
Ingredients:
1 teaspoon brown sugar, firmly packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Kosher or table salt (optional)
Combine all ingredients and use as a rub for 2 to 2-1/2 pounds of beef, poultry, or pork. Coat the food lightly with oil before applying. Sprinkle grilled food lightly with additional kosher or table salt before serving (if desired).
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