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Seasoning Rub Mixes

Source of Recipe

by Millie, from various contributors


List of Ingredients

(recipes are listed here in order - scroll down to find specific instructions)


MEMPHIS RUB
MIAMI SPICE
CREOLE RUB SEASONING
CAJUN RUB
PUERTO RICAN SEASONING SALT (Sazón)
NIÇOISE RUB FOR LAMB & STEAKS
HERBES DE PROVENCE
COLOMBO POWDER
PROVENÇAL GRILLING MIXTURE FOR FISH
ISRAELI RUB (HAWAIJ)
QUICK HAWAIJ
MARRAKESH RUB
TUNISIAN RUB (Tabil)
KOREAN SESAME SALT
SICHUAN SEASONED SALT
INDIAN ROASTED SPICE POWDER (Garam Masala)
QUICK GARAM MASALA

Source: The Barbecue Bible

MEMPHIS RUB
Origin: USA

Author’s Notes:

I’m not sure where the American version of a spice rub was born, but if had to guess a birthplace, I’d name Memphis. Memphans make extensive use of rubs ~ often to the exclusion of “mop” sauces or barbecue sauces. This rub is especially delicious on smoke~cooked ribs & pork shoulders.

INGREDIENTS:
2 tsp Accent (MSG; optional)
1 tsp celery salt
1 tsp freshly ground black pepper
1 to 3 tsp cayenne pepper, or to taste
1 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder

DIRECTIONS:
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo’s.

Yield: about ½ C; enough for 4~6 racks of ribs


MIAMI SPICE
Origin: USA

AUTHOR’S NOTES:

I created this rub to celebrate the launch of my book Miami Spice. Use it to give a South Floridian accent to grilled meats & seafood. Habanero chile powder is available at gourmet shops & from the hot sauce mail~order companies.

INGREDIENTS:
5 T course (kosher or sea) salt
3 T paprika
3 T freshly ground black pepper
2 T ground cumin
2 T dried oregano
1 T habanero chile powder

DIRECTIONS:
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo’s.

Yield: about 1 C; enough for 6~8 #’s of meat, poultry or seafood.


CREOLE RUB SEASONING
Origin: USA

Author’s Notes:

This seasoning, suffused with the warm blow of paprika & cayenne, lies at the very soul of Creole cooking. Use to spice up seafood (especially shrimp & crawfish) as well as chicken.

INGREDIENTS:
3 T paprika
2 T salt
1 T garlic powder
1 T freshly ground black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

DIRECTIONS:
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo’s.

Yield: about ¾ C; enough for 4 #’s of seafood or poultry



CAJUN RUB
Origin: USA

Author’s Notes:

This pungent blend originated as a spice mix for pan~blackening (a method popular in Cajun cooking that involves charring highly seasoned foods in a super~hot skillet). This rub is delectable when applied to almost any seafood or meat at least 30 min’s before grilling

INGREDIENTS:
¼ C coarse (kosher or sea) salt
2 T garlic powder
2 T onion powder
2 T dried thyme
2 T dried oregano
2 T paprika
1 T freshly ground black pepper
1 T freshly ground white pepper
1 to 3 tsp cayenne pepper or to taste.

DIRECTIONS:
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo’s.

Yield: about 1 C; enough for 6~8 #’s of meat or seafood




PUERTO RICAN SEASONING SALT
(Sazón)
Origin: Puerto Rico

Author’s Notes:

Sazón, a seasoned salt fragrant with cumin, garlic, and oregano, is the subiquitous seasoning of Puerto Rico. Commercial blends are widely available, but most are loaded with MSG. Here’s a homemade version chock~full of flavor. It calls for whole spices (peppercorns & cumin seeds) that are freshly toasted before grinding. For a quicker version, skip the roasting & grinding. Use preground pepper & cumin ~ the mixture will still be quite tasty.

INGREDIENTS:
2 T black peppercorns
2 T cumin seeds
2 T dried oregano
½ C coarse (kosher or sea) salt
2 T garlic powder

DIRECTIONS:
Combine the peppercorns & cumin seeds in a dry skillet & cook over medium heat, shaking the pan to ensure even cooking, until toasted & fragrant, about 3 min’s. Transfer to a brown & let cool.

Please in a mortar, add the oregano & grind to a fine powder w/the pestle. Or use a spice mill. Add the salt & garlic powder. Store in an airtight jar away from heat & light for up to 6 mo’s.

Yield: about 1 C; enough for 6~8 #’s meat, poultry or seafood




NIÇOISE RUB FOR LAMB & STEAKS
Origin: France

Author’s Notes:

The Rue Pairoliére, located in the Old Quarter of Nice, is a narrow, winding street lined w/bakeries, olive shops, and spice vendors. This rub, a specialty of the store called Maison d’Olive, caught my eye ~ and nose ~ as a colorful & fragrant embellishment from grilled meats.

INGREDIENTS:
½ C dried parsely
3 T dried garlic flakes
3 T cracked coriander seeds or ground coriander
2 T coarse (kosher or sea) salt
2 T cracked black peppercorns
2 T hot red pepper flakes

DIRECTIONS:
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo’s.

Yield: about 1 C; enough for 6~8 #’s lamb or steak




HERBES DE PROVENCE
Origin: France

Author’s Notes:

Herbs & spices are the very soul of Provencal cooking. As you drive through this sunny corner of south~western France, you see them growing everywhere: purple fields of fresh lavender, shrub~sized bushes of rosemary; fennel so abundant it grows wild by the side of the road. Sometimes these herbs are used fresh, by themselves, but more often they’re dried & mixed to make a perfumed blend called “herbes de Provence.”

The formula varies from region to region & cook to cook, but the basic ingredients are rosemary, thyme, marjoram, savory, basil, bay leaf, and, for a touch of sweetness, fennel & lavender. “Herbes de Provence” is sold in most gourmet shops, often in decorative jars at inflated prices. But it’s easy to make your own for a lot less money. (Pots of homemade “herbes de Provence” make great holiday presents.) There’s nothing like this fragrant blend for enhancing the flavor of grilled lamb, steks, and even seafood or poultry.

INGREDIENTS:
3 T dried rosemary
3 T bay leaves
3 T dried basil
3 T dried majoram
3 T dried summer savory
3 T dried oregano
2 T dried thyme
1 tsp fennel seeds
1 tsp dried lavender
1 tsp freshly ground white pepper
1 tsp ground coriander

DIRECTIONS:
In a small bowl crumble the rosemary & bay leaves between your fingers to break them into small pieces. Whisk in the remaining ingredients. Store the “herbes de Provence” in an airtight jar away from heat & light for up to 6 mo’s.

Yield: about 1 ¼ C; enough for 8 #’s meat, pountry or seafood



COLOMBO POWDER
Origin: France West Indies

Author’s Notes:

Colombo is the French West Indian versio of curry powder. What sets it apart is the addition of an unexpected ingredient: Toasted rice. The rice acts as both a flavoring & natural thickener. Toasting gives the rice a pleasing nutty flavor & makes it easier to grind

INGREDIENTS:
¼ C white rice
¼ C cumin seeds
¼ C coriander seeds
1 T mustard seeds, preferably black*
1 T black peppercorns
1 T fenugreek seeds (optional)**
1 tsp whole cloves
¼ C ground turmeric

DIRECTIONS:
Place the rice in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until lightly browned, 2 to 3 min’s. Transfer the rice to a bowl & let cool.

Add the cumin seeds, coriander seeds, mustard seeds, peppercorns, fenugreek seeds & cloves to skillet & cook over med heat, shaking the pan, until lightly toasted & fragrant, about 3 min’s. Transfer the spices to a bowl & let cool.

Combine the rice & toasted spices in a spice mill or blender & grind to a fine powder. Grind the turmeric. Store the powder in an airtight jar away from heat & light for up 6 mo’s.

Yield: about 1 C; enough for 6~8 #’s meat, pountry or seafood

*Black Mustard seeds are hotter than white, but the latter will work in a pinch.

**Fenugreek is a spice made up of tiny, rectangular tan pieces with a light but agreeable bitterness. Both are available at Indian markets, gourmet shops, and natural foods stores.



PROVENÇAL GRILLING MIXTURE FOR FISH
Origin: France

Author’s Notes:

The town of Isle Sur la Sorge lives up to its nickname, the Venice of Provence. The Sorge River flows through & around the center of this picturesque town, creating broad quays & waterfront terraces. On Sunday (market day), the quays fill with vendors selling Provencal provender & handicrafts. The following recipe was inspired by the spice vendors at the market.

INGREDIENTS:
1 tsp fennel seeds
¼ C cracked corander seeds or ground coriander
2 T cracked black peppercorns
2 T hot red pepper flakes
2 T coarse (kosher or sea) salt
3 bay leaves, crumbled

DIRECTIONS:
Combine all ingredients in a jar, twist the id on airtight, and shake to mix. Store away from heat & ight for up to 6 mo’s.

Yield: about ½ C; enough for 3~4#’s seafood



ISRAELI RUB
HAWAIJ
Origin: Israel

Author’s Notes:

Hawaij (pronounced “ha~shy~idge”) is the national spice mix of Yemen. Yemenite Jews brought it to Israel,where Israelis of all ethnic backgrounds adopted it w/gusto. This recipe comes fron “New York Daily News” food editor, Lenore Skenazy, whose husband is a Yemenite Jew. Like Chinese five~spice powder or French herbes de Provence, Hawaÿ is rubbed on meats & seafood prior to grilling. It’s also added to soups & stews. There’s even a version for sprinkling in coffee

INGREDIENTS:
6 T balck peppercorns
5 T cumin seeds
1 tsp whole cloves
1 tsp cardamom seeds or 1 T cardamom pods
3 T ground turmeric
3 T coarse (kosher or sea) salt (optinal)*

DIRECTIONS:
Combine the peppercorns, cumin, colves & cardamom in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until toasted & fragrant, about 3 min’s. Transfer the spices to a bowl & let cool.

Place the toasted spices, turmeric, and salt (if using) in a spice mill or blender & grind to a fine powder. Store the powder in an airtight jar away from heat & light for up 6 mo’s

Yield: about 1 C; enough for 6~8#’s meat, poultry or seafood

*North Americans tend to put salt in their rubs; Israelis do not. I like the way the salt rounds out the flavor.



QUICK HAWAIJ
Origin: Israel

Author’s Notes:

Here’s a quick hawaij that requires no toasting. The salt makes it a North American~style rub.

INGREDIENTS:
3 T balck peppercorns
3 T cumin
3 T ground turmeric
3 T coarse (kosher or sea) salt (optinal)*
1 tsp ground cardamom

DIRECTIONS:
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo’s.

Yield: about ¾ C enough for 4~6#’s meat, poultry or seafood



MARRAKESH RUB
Origin: Morocco

Author’s Notes:

The Herboristle de Paradis is a spice shop in the Souk (old market) of Marrakesh. This tiny stall, run by Majid Ouadouane, coveys all the mystery & mystique of the spice trade in Noth Africa. The hundreds of spices & seasoning on sale here blur the traditional distinctions between cooking, cosmetics, and medicine. The spices used range from commonplace coriander & cardamom to antimony for making kohl (eye shadow) & spanish fly (an aphrodisiac made from dried beetles). Monsiuer Ouadouane created the following bled as a seasoning for grilled lamb. For a quicker version, make a tasty rub using commercially ground spices & omit the toasting.

INGREDIENTS:
2 ½ T coriander seeds
2 T cumin seeds
1 T black peppercorns
½ tsp cardamom seeds or 1 teaspoon cardamom pods
2 T ground giner
2 T coarse (kosher or sea) salt (optional)

DIRECTIONS:
Combine the coriander seeds, cumin seeds, peppercorns & cardamom seeds in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until fragrant and just beginning to brown, about 3 min’s. Transfer the spices to a bowl & let cool.

Place the toasted spices, turmeric, and salt (if using) in a spice mill or blender & grind to a fine powder. Transfer to a bowl & mix the dried ginger & salt (if using). Store the powder in an airtight jar away from heat & light for up 6 mo’s

Yield: about ½ C; enough for 4# lamb



TUNISIAN RUB
(Tabil)

Origin: Tunisia

Author’s Notes:

Pungengt, spicy & aromatic is this simple mix from Tunisia, known locally as tabil. Caraway seeds aen’t normally associated w/barbecue, but they add a complex, earthy flavor to almost any grilled fish, chicken or meat.

INGREDIENTS:
2 T corander seeds
2 T cumin seeds
2 T caraway seeds
2 T hot red pepper flakes
2 T coarse (kosher or sea) salt

DIRECTIONS:
Combine the coriander seeds, cumin seeds, peppercorns & caraway seeds in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until toasted & fragrant, about 3 min’s. Transfer the spices to a bowl & let cool.

Place the toasted spices, turmeric, and salt (if using) in a spice mill or blender & grind to a fine powder. Store the powder in an airtight jar away from heat & light for up 6 mo’s

Yield: about ½ C; enough for 3~4# meat, poultry or seafood



KOREAN SESAME SALT
Origin: Korea

Author’s Notes:

Sesame is one of the defining flavors of Korean cuisine. In this recipe toasted sesame seeds are combined w/salt, pepper & hot red pepper flakes to make an uncommon seasoning for grilled meats & seafood.

INGREDIENTS:
3 T white sesame seeds
1 T balck sesame seeds*
2 T coarse (Kosher or Sea) salt
2 tsp cracked black peppercorns
1 tsp hot red pepper flakes (optional)

DIRECTIONS:
Combine the coriander seeds, cumin seeds, & caraway seeds in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until toasted & fragrant, about 3 min’s. Transfer the spices to a bowl & let cool.

Stir in the black sesame seeds, salt, pepper & pepper flakes (if using). Store the powder in an airtight jar away from heat & light for up 6 mo’s

Yield: about 1/3 C; enough for 3# meat or seafood
*If you can’t find black sesame seeds, increase the white ones to 4 T




SICHUAN SEASONED SALT
Origin: China

Author’s Notes:

Seasoned salt isn’t unique to North America. The Chinese version feathures the tongue~popping aromatics of balck & Sichuan peppercorns. The latter aren’t really peppers at all, but a reddish~brown, peppercorn~size berry antive to China’s Sichuan probince. Sichuan peppercorns have a clean, piney, woodsy flavor that’s unique in the world of seasongings.

(The name notwithstanding, they aren’t especially hot.) They can be found in Asian markets & gourmet shops. Toasting the spices intesifies their flavor & makes this an especially good seasoing from grilled chicken, squab & shrimp

INGREDIENTS:
½ C couarse (Kosher or sea) salt
1/3 C Sichuan peppercorns
3 T black peppercorns

DIRECTIONS:
Combine salt & both peppercorns in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until the mix begins to darken smoke, about 3~6 min’s. Transfer the spices to a bowl & let cool.

Place mix in a mortar & grind to a fine powder w/pestle or use a spice mill. Store the powder in an airtight jar away from heat & light for up 6 mo’s

Yield: about 1 C; enough for 6~8# meat or seafood

INDIAN ROASTED SPICE POWDER
(Garam Masala)
Origin: India

Author’s Notes:

Garam Masala is the most ubitquitous of India’s spice blends. There are almost as many recipes as there are Indian cooks. You can buy a commercial mix at an Indian market, but most households & restaurants there make their own. The dominant floavors of garam masala are cumin, coriander, black pepper, and green & black cardamom. The latter is a large, almond~shaped black pod w/a richly aromatic smoky flavor. (I’ve made it optional, as you have to go to an Indian market or mail~order source to find it. It’s well worth tracking down.) Garam masala is a key flavoring in Indian tandoori marinades. Make a batch every few months & keep some on hand.

INGREDIENTS:
3 T cumin seeds
3 T coriander seeds
1 T black peppercorns
2 tsp green cardamom pods
1 tsp black cardamom pods (optional)
1 piece (2”) cinnamon stick
½ whole nutmeg
2 bay leaves
½ tsp mace blades
¼ tsp whole cloves
1 tsp ground ginger

DIRECTIONS:
Combine the cumin seeds, corander seeds, peppercorns, green/black cardamom, cinnamon stick, nutmeg, bay leaves, mace & cloves in a dry skillet & cook over med heat, shaking the pan to ensure even cooking, until lightly toasted & fragrant, about 3 min’s. Transfer the spices to a bowl & let cool.

Pleace the mix in a mortar & grind to a fine poweder w/pestle. Or use spice mill. Place mix in a jar, add the ginger, and twist the lid on airtight shake to mix. Store away from heat & light for up 6 mo’s

Yield: about ½ C; enough for 3~4# meat , poultry or seafood

QUICK GARAM MASALA
Origin: India

Author’s Notes:

If you don’t have time to toast n grind whole spices, here’s a garam masala you can make in a couple min’s.

INGREDIENTS:
2 T ground cumin
2 T ground coriander
2 tsp freshly ground black pepper
1 tsp ground cardamom
1 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg

DIRECTIONS:
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat & light for up to 6 mo’s.

Yield: about ½ C enough for 3#’s meat, poultry or seafood


Recipe