Cooking Tips

How to use Spice Rubs

A bold blend of seasonings rubbed right onto the meat before cooking is an easy and fat-free way to add exciting flavor.  The blend forms a savory crust, sealing in the flavor and juices.  Each Spice Rub is made of the finest Herbs and Spices to offer you a robust spice rub.

The Right Rub:   Which rub to use depends on the food you’re preparing. The heartier the food, the stronger the rub should be. A piquant rub made with paprika and other spices is a good match for rich-tasting salmon. Chicken breasts, on the other hand, go better with a milder herb mix.

To use a Dry Rub:  A dry rub can add a delicious flavor to roasted, grilled or smoked meat.  Coat the entire surface of your meat, about 1 teaspoon per pound, and massage it in.  Cover and refrigerate for 15 minutes to 2 hours before cooking.

To use an Under-the-Skin Rub for poultry: Gently lift the skin away from the breast.  Make a large pocket to easily spoon in the rub mixture before cooking.

Create a Wet Rub:  Just add a few drops of Extra Virgin Olive Oil, or your choice of oil, to the Spice Rub to make a paste or a few tablespoons to make a marinade.  Coat the entire surface of your meat or vegetables. Cover and refrigerate for 15 minutes to 2 hours before cooking.

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