A dry Rub is sprinked over the meat prior to cooking to add flavour and crispness.
When the rub has sugar in it, it may well blacken if over direct flames.
Rubs will keep for 2 or 3 weeks in an airtight jar in the fridge or for months in the freezer.
All ingredients should be finely ground and well mixed.
Basic Rub
1/4 Cup Salt,
1/4 Cup Paprika,
1/4 Cup Ground Black Pepper
to this could be added (to taste)
1 Tbsp Cumin powder
1 Tbsp Garlic powder
1 Tbsp Cayenne
Chilli powder
Cajun Rub
1 Tbsp paprika,
2 tsp cayenne,
2 tsp mustard powder
2 tsp salt,
1 tsp black pepper,
1 tsp garlic powder
1 tsp ground sage,
1/2 tsp white pepper,
1/2 tsp onion powder
1/2 tsp cumin,
1/2 tsp thyme,
1/2 tsp oregano
Jamaican Jerk Rub
2 Tbsp onion powder,
1 Tbsp allspice,
1 Tbsp sugar
1 Tbsp black pepper,
1 Tbsp cayenne,
1 Tbsp garlic salt
1/2 tsp thyme,
1/2 tsp cinnamon,
1/4 tsp chilli powder
1/4 tsp bay leaf
Creole Rub
1 Tbsp paprika,
2 tsp black pepper,
2 tsp cayenne pepper
2 tsp garlic powder,
2 tsp onion powder,
2 tsp dried thyme
1 tsp dried oregano,
1 tsp sugar
Chinese Rub
3 Tbsp Chinese five-spice powder, 1 Tbsp light brown sugar 1 Tbsp salt, 1 tsp cayenne, 1/2 tsp garlic powder