The All-Purpose Spice Rub

I have long been into barbecuing and grilling and making my own bbq sauces. An extra effort but well worth it, I assure you.
However, ever since my wife and I were on vacation several years ago in Austin and San Antonio, I’ve come to realize a greater and more enhanced method of cooking on the grill: the spice rub.
It was at Artz Rib House that I realized that spice rubs were more beneficial than sauces when it came to grilling. If your sauce had honey or molasses or brown sugar, you were going to be inclined to burn the meat by causing it to carbonize.
A spice rub, on the other hand, seeps into the pores of the meat (chicken, pork, what have you) and sears to a crispness while securing the natural juices inside.
It took a while to develop but my spice rub seems easiest to concoct, stores well in a glass jar in your pantry, and is useful for a wide variety of dishes, grilled and otherwise. There is no need to buy any specialty brand of spices for this seasoning mix. The generic will do.
One jar each of: paprika, garlic powder, black pepper, oregano.
To use as a spice rub, sprinkle on both sides of the meat you plan to grill and press into the flesh (as opposed to massaging it). Let it stand for at least ten minutes before grilling. It can also be sprinkled on salads or soups or used in stews.
I gave my brother-in-law a jar of it for his Basement Warming Party and he used it for a family dinner involving pan fried pork chops. He is completely sold on it.
There is no need for the fancy name brands out in the marketplace when you can do it for yourself, with less expense and more pride.



  1. Sharyl Friebus said,

    February 6, 2011 at 9:59 am

    Greg just used your spice rub last week on some country pork ribs and it was delicicious! Also plan to use it in the stew for tonight’s Superbowl get together!


  2. March 8, 2011 at 10:08 am

    […] of course), poured on a sufficient quantity of Liquid Smoke, and then covered it all over with the All-Purpose Spice Rub which clung to the pork because of the Liquid Smoke. This was done on Thursday evening. On Friday […]


  3. May 2, 2011 at 6:31 pm

    […] and only $3.99. Why not? The next night, Friday, I made some smoked boneless pork ribs with the All-Purpose Spice Rub and figured that the Merlot might go […]


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