Meat Rubs are a great way to infuse foods with flavor, and they're easy to use. Choose a rub to complement each meat, poultry, fish, or seafood you cook.
Directions: To use a Meat Rub, as the name implies, simply rub the seasoning into the meat (beef, pork, lamb, ribs), poultry (chicken or turkey), or fish before cooking. Some cooks like to rub the meat with lemon juice or a little oil before adding the spices. Others like to score the meat with a knife and then rub the spices into it. Some cooks wrap and refrigerate the meat for about half an hour or so after rubbing, to let the flavors penetrate the meat. For use on tofu or seafood, simply sprinkle on before cooking.
Suggested Uses: Place a serving of fish filet on a piece of cooking foil. Sprinkle generously with Meat Rub Seafood. Spritz with olive oil or dot with butter, lay thin slices of lemon over the top of the fish. Fold foil to cover, then bake in oven until just cooked.
| RECIPE | PREP TIME | COOK TIME | |
|---|---|---|---|
| Sauces & Marinades | |||
 |
Berbere Dry Meat Rub | 5 min | 15-20 min |
|
Garlic Thyme Meat Rub | — | — |
|
Moroccan Tagine Dry Meat Rub | 5 min | 15-20 min |
|
Ras El Hanout Dry Meat Rub | 5 min | 15-20 min |
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