September 19, 2009

Rub Me Tender

Rubs are a mixture of dry seasonings and spices used to bring flavor and even color to food. The most simple rub is made by combining equal parts coarse kosher salt and ground black pepper. Below is a recipe for a rub with a few more ingredients; most of which are probably already in your cupboards. To add a little heat I added some ground ancho chile pepper. If you would like to kick up the intensity try substituting ground chipolte chile pepper for the ancho. The chipolte is a dried jalapeno and has more heat than the milder poblano pepper from which the ancho chile is made. Sprinkle the rub on you meat or veggies prior to cooking.


1 tablespoon Coarse kosher salt
1 tablespoon Season salt
1 tablespoon Garlic salt
3 tablespoons Fresh ground black pepper
4 tablespoons Natural cane sugar
4 tablespoons Paprika
2 tsp Granulated garlic
2 tsp Ground ancho chile pepper
2 tsp Ground cumin

Add all ingredients to a small bowl and mix until thoroughly blended. Make sure to break up any clumps. This seasoning mixture will keep for approximately six months if stored properly away from heat and light.


  1. We tried the rub on some bass Jeremy's dad caught a couple of weeks ago. Great rub! Key word I missed was....sprinkle. It was a very seasoned bass, let me tell ya! Can't wait to try it again, and I will rub it tenderly, not graciously!

  2. Thanks for the feedback. Although I mentioned "sprinkle" I forgot to say a little goes a long way.