Great News if you are looking for a new dry rub to try, or if you are looking for an unusual holiday gift for someone.
Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is revealing some of his “go to” rub recipes as only Steve can in his latest blog post.
In America, where pit masters use rubs with greater imagination and with a freer hand than anywhere else on Planet Barbecue, rub preferences—just like barbecue itself—follow predictable regional lines.
- In the South and Midwest, for example, barbecue rubs play a variation on a theme of salt, pepper, paprika, and brown sugar with onion or garlic powder and/or celery or mustard seed for counterpoint.
- Texas brisket masters use a no-nonsense blend of coarse salt and cracked or coarsely ground black pepper (in roughly equal parts), sometimes igniting the mixture with hot pepper flakes.
- As you move west, rubs acquire the south-of-the-border accents of chili powder, cumin, and oregano.
- In my neck of the woods (Miami, Florida), rubs dance to a tropical beat in the form of sazon (a Spanish-Caribbean salt, pepper, garlic, and oregano rub from Puerto Rico) or a scotch bonnet- and allspice-blasted dry jerk rub from Jamaica.
- Then there are what you might call the “maverick” rubs—rubs flavored with offbeat ingredients you wouldn’t normally associate with barbecue, like cocoa powder or ground coffee.