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Gourmandiary, June 2005
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About and Jason Ryan
BBQ Rubs
BBQ Rubs for BBQ Season

Spice rubs are a great way to add flavor to anything you're going to cook on your
grill.  Below you'll find a selection of my own personal rub recipes and some tips
on how to use them.
Spice Rub Photo
Ingredients for Indonesian Rub (left) &
Mediterranean Rub (right).
BBQ rub or the peppery Mediterranean rub.  Because you're cooking with indirect
heat, rubbed veggies on kebabs are a perfect part of your menu.  The veggies
will soften in the indirect heat without burning.  Skewer a bunch of zukes, onions,
and 'shrooms, brush them with olive oil, then rub them with my Central Asian rub
for a side dish that's hard to forget.
for a side dish that's hard to forget.

So where are the recipes already!  OK, ok, here they come after one last

For great rubbed BBQ:
  • Coat the meat generously with rub
  • Let the meat sit at room temp for 20 minutes so the juices and the rub form
    a crust.
  • Close the lid of your cooker, cook over indirect heat, (turn on 1/2 your grill
    and cook on the part w/o the heat on), and no peeking for at least 45
    minutes.  After that poke the thickest piece of meat with a skewer.  If the
    juices run clear, your BBQ is done.

All the recipes below will coat a 4 pound chicken (or roast), 4 chicken breasts or
six chicken thighs.  Don't be shy with this stuff.  Rub it good!

Basic BBQ Rub
This rub puts a little taste of the south on your food.

2.5 Tablespoons Brown Sugar
2 Tablespoons Paprika
2 Tablespoons Dry Mustard
2 Tablespoons Onion Powder
2 Teaspoons Garlic Powder
1 Teaspoon Coriander
¼ Teaspoon Cumin
Salt & Pepper to Taste

Central Asian Rub
Inspiration for this rub comes from the lands of the old spice route through Asia
where cinnamon and ginger are used to flavor meat.

1.5 Tablespoons Paprika
1 Tablespoon Dry Ground Ginger
1 Tablespoon Kosher Salt
1 Tablespoon Brown Sugar
1 Tablespoon Onion Powder
2 Tsp Ground Cinnamon
1 Teaspoon Black Pepper

Indonesian Rub
This rub features the heat of red pepper flakes and a blast of sweet curry.

3 Tablespoons Sweet Curry Powder
3 Tablespoons Cumin
3 Tablespoons Paprika
2 Tablespoons Dry Ground Ginger
1 Tablespoon Red Pepper Flakes
2 Teaspoons Kosher Salt
2 Teaspoons Black Pepper

Mediterranean Rub
Here’s a rub that primarily features herbs from the Mediterranean region.

3 Tablespoons Tarragon
3 Tablespoons Oregano
3 Tablespoons Thyme
3 Tablespoons Rosemary
3 Tablespoons Kosher Salt
2 Tablespoons Lemon Pepper
1 Tablespoon Garlic Powder
Thanks again for spending some time with me this month, and remember,  
Eat thoughtfully for full pleasure!

hallmark of cooking with rubs.

'Wait a minute', you say, 'there's
sugar in a rub'?

Well, yes, in some rubs - but not to
make what you eat sweet.  Sugar
is a hydrophyllic substance.  It
attracts and binds with water
molecules.  When you coat a piece
of meat with a rub that contains
sugar moisture is drawn into the
spice rub.  The rub will then
carmalize during cooking , creating
the delectable savory crust that will
covert even the most committed
'wet' BBQ afficianado to a dry rub
devotee.  Rubbed BBQ is way less
sweet than saucy BBQ and so much