Tagged With: BBQ rubs

Summer Grilling: Different Rubs for Different Meats

Halfway through June, the summer grilling season is finally beginning to heat up. Are you ready to take your summer cookouts to the next level?grilled chicken, grilling chicken

Dry rubs are a combination of herbs, spices, salt, and sugar that will infuse fabulous flavor into your meat and form a delicious crust for anything you care to throw on the fire. Whether you’re grilling with steak, fish, pork, or chicken, there are different dry rubs that are best suited for each, sometimes so many it can be hard to choose. Here are the World Spice staff picks for each:

Ribs and Brisket:
We recommend our Memphis Beale St. for ribs and brisket, or anything you want to cook low and slow. In this rub, coriander, celery seeds and mustard seeds are left whole to pop open on the grill for some extra kick and crunchy texture!

Steak and Salmon:
Sherrie created our Sassy Steak Spice for… well steak, primarily, but we’ve found it delightful on salmon, too. The exotic flavors fit the bill when you’re looking to season outside the box. With Alderwood smoked salt, chipotle flakes, Mexican oregano, long pepper, and Vietnamese cinnamon, this smoky/spicy/sweet dry rub is refreshingly different and perfectly balanced. Is Sassy the next culinary sensation? You decide.

Fish and Seafood:
For fish, we’ve got to hand the prize to our Yucatan Rojo blend. This traditional mix combines annatto seeds, true cinnamon, and hints of citrus and chile with cumin and Mexican oregano for great taste and a rich red color. We like it best on white fish, shrimp or scallops. It can be used as a dry rub, or a combined with vinegar and lime (or orange) juice to create a tasty paste. The piquant flavors settle perfectly into fish tacos!

Simple and straightforward, our Smoky BBQ Rub can turn any cut of pork into a smoky southern treat. A perfect way to add a touch of heat to the classic overcast Seattle summer day (regardless of what city you live in).

Our Fin & Feather blend was created with a more delicate hand than some of our more robust rubs. It still boasts plenty of flavor and a paprika base, but we’ve added a hint of citrus, extra onion and more herby notes from sage and marjoram. It remains our first choice for grilled chicken and has also become a favorite for Thanksgiving turkey on the grill. Try it any time as an addition to your flour mixture when frying chicken. Seriously, try it out.

Did we miss something? Maybe you’re feeling adventurous and are grilling with more exotic meats. Ask questions or tell us about your awesome summer grill stories in the comments.

photo credit: Bruce W Martin II via photopin cc

Categories: Grilling Season, Notes from the Field, Spice Notes, Tools of the Trade | Tags: , , , , , | Leave a comment