Wet Rubs

These particular wet rubs are for meat and poultry and do not constitute a day at the spa. 

As promised, here are several of my favorite wet rubs. One of the best facets to a rub is it adds tons of flavor, but usually little fat or calories.

Korean Barbecue
I love this one for beef especially.

1/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons low sodium soy sauce
2 teaspoons dark sesame oil
4 garlic cloves, minced
1 pinch hot pepper flakes

Combine all ingredients. Let this rub sit for 2-4 hours. Refrigerate in an airtight container for up to 1 week.

Greek
This marinade also makes a fabulous vinaigrette for a greek salad; just increase the lemon juice and oilve oil called for.

1/4 cup fresh oregano leaves
2 tablespoons chopped fresh rosemary
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
2 teaspoons grated lemon rind
4 garlic cloves, minced

Place oregano and remaining ingredients in a mini food processor; process until finely chopped. Refrigerate in an airtight container for up to 1 week. Marinate chicken, fish or lamb from 1-4 hours.


Southwestern
Another particular favorite, I usually add cayenne to spice it up.

1 tablespoon chili powder
1 teaspoon ground cumin
1 large garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1 tablespoon vegetable oil


Mash garlic and salt together to form a paste. Mix together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil. Let this rub sit on meat for 30 minutes to 2 hours.

Smokin’ Barbecue
I love this one, as I am a big fan of using liquid smoke.

1 cup cumin seeds crushed (I use my little hand grinder)
1 cup olive oil
1/3 cup minced garlic
1/4 cup liquid smoke
3 tablespoon salt
1 tablespoon cayenne pepper

Combine all ingredients (except oil) in the bowl of a blender or food processor and process til smooth. Slowly add oil with the motor running. Cover and refrigerate for up to one week. Let rub sit for 12-24 hours on pork or beef.

Fragrant Rub
The smell of this while the spices toast is incredible!

1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon ground cinnamon
1 teaspoons dry mustard
1 teaspoons light brown sugar
1 teaspoon ground black pepper
2 tablespoons olive oil

Toast fennel, cumin, and coriander over medium heat in a small pan, shaking pan occasionally to prevent burning, until fragrant, 3 to 5 minutes. Cool to room temperature, mix with remaining ingredients
(except oil), and grind to a powder in a grinder. Add in oil, cover and refrigerate up to one week. Great for pork. Marinate meat for 12-24 hours. 

Poultry Wet Rub
I use numerous variations of this one almost every time I make a roasted turkey or chicken. I will occasionally add some fresh lemon juice as well.

1/4 cup vegetable oil
2 tablespoons onion powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon each marjoram, tarragon and poultry seasoning (or any combination of these)
1/2 teaspoon ground sage

Mix all of the dry ingredients together. Add to the oil, combining well. Smear this wet rub under the skin of the poultry, and all over the outer surface of the skin as well. Let sit 12-24 hours. Try this on your next Thanksgiving turkey!

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