Any Meat Spice Rub

"This is a very versatile spice rub for any meat you'd like to roast : pork, beef, poultry, or even tofu steaks for vegan people. The coriander in the recipe gives a touch of freshness that balances the sweetness, saltyness and spicyness of the other ingredients. It is good on steaks, roasts, grilled or broiled meat. This recipe requires a spice grinder, but if you don't have one, you can use store bought ground spices."
 
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Ready In:
5mins
Ingredients:
8
Yields:
7/8 cup
Serves:
14
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ingredients

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directions

  • Put all the ingredients in a spice grinder, and grind! (You may have to grind it in a couple batches : in my grinder it takes 2 batches.).
  • When the spices are ground and well combined, rub on the desired meat and cook.
  • TIPS : You can rub and hour or two prior to cooking, or even the day before. If you do that, wrap the meat closely in Saran Wrap, and refrigerate. That way, the meat will me infused with all the flavors instead of them all resting on the surface! Also : the spice mix can be made in large quantities ahead of time, Simply store it in a tightly closed metal or glass (not plastic or wood, since it lets the flavours evaporate) jar, away from light, preferably in the refrigerator.

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Reviews

  1. Made this to use on some pork chops & the rub gave a wonderful flavor & aroma to the meat! Loved the combo of spices that you have here, & I'll be keeping the recipe around! Many thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
     
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RECIPE SUBMITTED BY

<p>Please note that my name isn't Ellie, an English female name, but &Eacute;lie, a French male name.</p> <p>&nbsp;</p> <p>Here's a snippet of my life story : I was a music student in college, but had to drop out because of multiple sclerosis. And believe it or not, this has a lot to do about the things I'll be posting here from now on.</p> <p>&nbsp;</p> <p>Indeed, years before my diagnosis I realized that gluten really didn't do it for me. It made me feel ill, in hard-to-desribe ways. My celiac antibodies test came back negative, though, so I started eating it again. And that's when the MS hit full force. So, needless to say, I stopped again. Since then, I learned that it was not my imagination : gluten plays a role in autoimmune disease. So I stay away from it.</p> <p>&nbsp;</p> <p>My adventures with foods started in 2007, when I first noticed how sick I was becoming. I explored a whole lot or diets or lifestyles, including paleo, ayurvedic, gluten/casein/soy-free, ketogenic, chemical-free, and so on. All of these have taught me things, and I kept the habits that made me feel well. In fact, I have recently seen studies about MS that confirmed a lot of my intuitions and encouraged me to apply some principles even firmer : my grocery bag is now 100% organic, since a lot of the pesticides used in modern agriculture can have a neurotoxic effect (actually, that's why they kill pests), which is a risk I'll avoid with all my might, since MS is neurologic.</p> <p>&nbsp;</p> <p>Other things that influence my way of eating are my political and ethical views. As they say, buying is voting. So I weigh the impact of (almost, I'm not perfect) every purchase I make. But I'm on a very low buget, since I'm not apt to work, and that also comes into account, and explains my mostly vegan diet. Indeed, cooking vegan from scratch and whole foods is the less expensive way of eating organic, but I am by no means a true vegan, and as much as I admire their dedication and recognize the positive social impacts of veganism, I'm more of a believer in small scale, humane and organic (or better : holistic) agriculture.</p> <p>&nbsp;</p> <p>I also have a passion for traditional Quebecois (Quebecker) food, which is my cultural heritage, and Syrian cuisine, which is my mom's culture (and so a little part of mine).</p> <p>&nbsp;</p> <p>So, what I post might be a little erratic if you consider it from the modern trends perspective. And my older posts might not be consistent with what I'll be posting in the future. But still, what is consistent is that I post only the recipes I have tested and perfected myself, with the help of the hungry mouths that lurk into my appartment.</p>
 
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