4 Spice Rubs to Spice Up Your Dinner

Friday, November 25, 2016

Dry rubs are a flavor-packed alternative to a time-consuming marinade. You can apply them ahead of time, but applying just before cooking adds the same flavor-packed punch to dinner. You can make them in bulk and keep them in an airtight continer for up to 6 months so you can quickly get a delicoius meal on the table. 

There are countless combinations for spice rubs, but we hae a few standouts we wanted to share with you:

FOR PORK

Nothing adds flavor to pork (or a smile to an early morning) like coffee! Chef Amy Ponzoli created this delicious Coffee Rub especially for G&G. 

• 2 tsp Octane "gravy" espresso coffee
• 1/4 tsp each: cloves, cinnamon, cardamom
• 1 Tbsp brown sugar

FOR BEEF

For savory beef, we love salt & pepper. But not just any salt & pepper - we love the combo of smoked salt & peppercorns. A little heat from red pepper flakes makes this the perfect rub for your next steak.

• 5 Tbsp Smoked Pacific Sea Salt
• 2 Tbsp black peppercorns
• 1 Tbsp pink peppercorns
• 1/2 T dried onion
• 1 Tbsp red pepper flakes
• 1 Tbsp dried garlic
• 2 tsp dried thyme

FOR CHICKEN

We like our chicken with a little kick. This chipotle rub is the perfect balance of heat & sweet!

• 1 Tbsp each: chipotle, dried garlic
• 1/2 Tbsp brown sugar
• salt & pepper to taste

FOR FISH

Who doesn't love a great blackened fish? This rub will get you to that perfect flavor profile quickly. Cook it over high heat to get a great sear.

• 1/2 tsp each: dried onion, dried garlic, black pepper, cayenne pepper, white pepper, thyme, celery seed
• 1/2 Tbsp paprika

Happy Eating!