Tyler Florence lit a fire with a basic combo of herbs and spices for Barbecue Dry Rub on "Food 911."
Grill guy Bobby Flay baited viewers with a barbecued Mahi Mahi coated with ancho chile powder on "BBQ with Bobby Flay."
Even pretty Paula Deen and her son Bobby lured taste buds with Dry Rub Baby Back Ribs on "Paula's Home Cooking."
Dry rubs are combinations of herbs, spices, sugar and salt coating meat to add zest and a crust-like texture called bark that seals in natural flavor. The popular technique is sure to please the palate of any backyard barbecue guest.
"Rubs are key to true barbecue," said Chip Welsh, owner of Red Lion Spicy Foods.
In the past few years, Welsh said rubs have become more popular. Welsh said in the South, rubs rev up ribs, pork butt and brisket that is cooked long and slowly. Professional chefs have taken it a few steps further to fish and chicken.
Simple sprinkles
Manufacturers, such as McCormick and online retailers, carry grill rubs in flavors ranging from basic steak rubs to chocolate grilling rubs. Welsh's company sells an Original Dry Rub that is medium on heat and high on the flavor. The Web site says it adds zest to grilled meats.
Jackie Pestka, chef at Bogey Macaws American Grille in York Township, said some pre-made rubs can be pricey, but they're easy to make very quickly at home.
The most basic rub is equal parts salt and raw sugar, Welsh said. From there, many cooks toss in a little garlic powder, dry mustard, cumin and any other variety of herbs and spices.
"There are no rules as to what you can throw in there," he said.
Each spice adds a different dimension to a rub. Paprika adds color. Cardamom, ginger and dry mustard add unique flavor. Cumin sets up a Southwest flair while Allspice gives it a good Jamaican jolt.
Application
Once you've mixed the herbs and spices, there are different schools of thought about how to prepare the meat, Welsh said. Some people like to rub the meat with yellow mustard before applying the rub.
"Some people hate mustard, but you'll never taste it," he said.
Others use an olive oil base and still others rub the mix right into the meat. After applying the rub -- about 1 tablespoon per pound of meat -- Welsh said to cover the meat in plastic wrap and place it in the refrigerator.
According to Jamie Purviance in "Weber's Charcoal Grilling," letting the meat sit for awhile after applying the rub allows the seasonings to be absorbed into the juices of the meat and helps in the creation of the bark when it's cooked.
Pestka said not to wait too long before cooking because the salt will go beyond drawing out the flavors and begin to dry the meat.
In his book, Purviance suggests waiting one to 15 minutes for small pieces of food such as cubed meat, 15 to 30 minutes for thin cuts of boneless meat, such as chicken breasts, fish fillets, pork tenderloin and steaks. Thicker cuts of boneless or bone-in meat such as leg of lamb, whole chicken and beef roasts can cover meat 30 to 90 minutes and larger, tough cuts of meat such as ribs, whole hams, pork shoulders and turkeys work well at two to eight hours.
Welsh said any leftover rub that wasn't applied to meat can be stored in an air-tight jar, and it will last several weeks.
Grill guidelines
Low and slow is the way to go, said Welsh. Most authentic barbecue is cooked at least 12 hours, some larger pieces of meat up to 20 hours, over a mix of charcoal and wood smoke at a temperature well less than 300 degrees.
But most home cooks own gas grills and are not able to get the smoky flavor.
Pestka said before she gets started she warms the grill. Then she dips an old towel into a cheap oil, such as canola or vegetable. Holding the rag with tongs she rubs the rag across the grill.
"That does two things," she said, "it cleans off the grill and also helps to get a little oil on there so things don't stick."
Then, she places the meat on the warm grill.
"If you put meat on a cold grill, it will stick," she said.
Pestka said if you put the meat over direct heat, it will cook the outside quickly and leave the inside raw. She recommends charring the meat over the heat, then move it to a part of the grill that is off and shut the lid.
Welsh said if you cook over direct heat too long, the searing temperature will burn the sugars in the rub.
"It's a terrible flavor," he said.
The Associated Press contributed to this report.
Jammin' Jerk Chicken
1 tablespoon McCormick Caribbean Jerk Seasoning
1 teaspoon thyme leaves
1 teaspoon onion powder
¼ teaspoon ground Allspice
2½ teaspoons orange juice
4 boneless, skinless chicken breast halves, about 1¼ pounds
In a small bowl, combine Caribbean Jerk Seasoning, thyme, onion powder, allspice and orange juice. Rub spice paste on both sides of chicken. Grill or broil over medium heat 5 to 7 minutes per side or until chicken is done. Makes 4 servings.
Recipe adapted from McCormick
Basic American Barbecue Dry Rub
¼ cup kosher or coarse sea salt
¼ cup packed dark brown sugar
¼ cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
½ to 1 teaspoon cayenne pepper
½ teaspoon celery seeds
In a medium bowl, combine all ingredients and whisk well. Transfer to a jar, cover and store away from heat and light. The rub will keep for several months. Makes about 1¼ cups.
This simple dry rub works well on pork, beef or chicken. The meat can be cooked immediately, or for a richer flavor refrigerate for two to four hours before grilling.
Recipe provided by Associated Press adapted from Steven Raichlen's "Barbecue! Bible: Sauce, Rubs, and Marinades," Workman, 2000.
Asian Rub
2 tablespoons paprika
2 tablespoons kosher salt
2 teaspoons ground coriander
2 teaspoons Chinese five-spice powder
1 teaspoon ground ginger
½ teaspoon ground Allspice
½ teaspoon ground cayenne pepper
Makes about ¼ cup.
Recipe from "Weber's Charcoal Grilling" ($19.95, Sunset Books) by Jamie Purviance
Cajun Rub
2 teaspoons finely chopped fresh thyme
1½ teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon light brown sugar
¾ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
Makes 3 tablespoons.
Recipe from "Weber's Charcoal Grilling" ($19.95, Sunset Books) by Jamie Purviance
RUB BASICS
Many basic American barbecue rubs start with salt, black pepper, brown sugar and paprika in equal parts. From there, you can add celery seed, onion and garlic for an expanded American version. Or, add cumin, onion powder, garlic, oregano, thyme and cayenne for a Southwestern flare. For Cajun kick, add white pepper in place of the black pepper, as well as cayenne, thyme, onion, garlic, filé powder (a cajun seasoning) and ground bay leaf.
ONLINE
· www.redlionspicyfoods.com
· www.wholefoodsmarket.com click on "Recipes," then "Grilling," and under "Tips and Guides" choose "Grilling with Dry Rubs."
· www.thebbqguy.com
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