- espresso powder
- ground chile powder such as ancho
good for chicken as well as steak
- hot chile powder
- smoked paprika
- dried marjoram
- dried lavender flowers
- coarsely ground fennel seeds
- white pepper
- liquid smoke
- apple cider vinegar
In this case, coat the pork with the oil to help the spice rub adhere to the meat. This is excellent on grilled pork tenderloins.
- fennel seeds
- cumin seeds
- coriander seeds
- ground cinnamon
- dry mustard
- light brown sugar
- ground black pepper
If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes. This rub is excellent on grilled pork tenderloin.
- light brown sugar
- hoisin sauce
- toasted sesame oil
- Asian chile paste
- spice powder
- table salt
If you have no orange marmalade, substitute an equal amount of honey. This is an excellent rub for grilled pork tenderloin.
- grated orange zest from 1 large orange
- chopped fresh sage leaves
- extra-virgin olive oil
- orange marmalade
- ground black pepper
- table salt
To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
- fennel seeds
- cumin seeds
- coriander seeds
- dry mustard
- brown sugar
- ground cinnamon