For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

You may have noticed a wide variety of "dry rubs" available at grocery stores and specialty food stores lately. These fragrant combinations of herbs and spices add texture, color, and, of course, flavor to everything from steaks to chicken. Sometimes though, the commercial rubs are very salty and many contain MSG, which may give some people a headache. So why not try to make your own dry rubs with whatever herbs and spices you have in your pantry or spice rack?

Try this basic rub which is enough for about 10 steaks.

Basic Steak Rub

1 tsp. chili powder
1 tsp. salt
1 tsp. garlic powder
2 tsp. paprika
3 tsp. cinnamon
4 tsp. brown sugar
2 tsp. oregano
3 tsp. ground cumin

Combine the ingredients in a large, shallow baking dish. Place one steak in the dish and gently pat it down to coat the bottom side of the meat with the rub. Flip the steak over to coat the other side. Gently rub the mixture into both sides of the meat.

Repeat the process for each steak. Let the steak rest for about an hour or so, coated with the rub, then grill as usual once the steaks are at room temperature.

NOTE: Throw away any of the leftover rub that came into contact with the raw meat.

Serving the Steaks: Serve steaks without steak sauce since it will overpower the rub and you will only taste the steak sauce.

OTHER HERBS & SPICES TO TRY IN RUBS:

Marjoram, basil, thyme, rosemary, oregano, lemon pepper, dry mustard, celery salt, red pepper flakes, Chipotle powder, etc. - experiment until you get just the right combination of ingredients for your version of the perfect rub.

Visit the Three Angels Gourmet Co. at http://www.threeangelsgourmet.com and sign up to receive two free ebooks with quick recipes and tips for easy entertaining.

Suzanne Lieurance is a fulltime freelance writer, children's author, and The Working Writer's Coach. Find out more about her writing and coaching services at http://www.lieurancegroup.com

Article Source: EzineArticles.com

Web recipes-on-the-net.com

All BBQ Needs Is A Good Rub! by Kevin Bevington
A Simple Meat Rub You Can Make Yourself by Suzanne Lieurance
Atlanta BBQ Sauce Recipe - Recipes From The Best BBQ Caterers In Atlanta by Max Suther
Barbecued Erasers by Dusty Patterson
Barbecue Dry Rub Recipes by Michael Baker
Barbeque Dry Rub Recipes That Make Your Mouth Water by MJ Collins
Barbecue Ribs Dry Rub Recipes by Mary Ann Allen
Barbeque Rub Basics by Aaron Ralston
Barbecue Sauce For A Perfect Barbeque by Robert Thatcher
Barbecue Sauce - How to Make Fast Barbecue Sauce For Chicken by Diane Palmer
BBQ Sauce Recipes - Start With These Three Basic BBQ Sauces by Max Suther
Best BBQ Sauce Recipe? No Such Thing by Jeff Slankard
Bourbon Barbecue Sauce by Bill Anderson
Championship BBQ Ingredients - Rubs and Mop Sauce by Chris McCarthy
Classic Dry Rub Recipes For Any Meat Or Vegetable by Billy Bristol
Dry Rubs - Not Just for Meat Anymore by Joe Johnson
Five Easy Steps for Using Dry Rubs by Joe Johnson
Fruited Barbeque Sauce Recipe - Blueberry and Watermelon by Scott Carey
Homemade Barbecue Sauce - Make Your Own Homemade BBQ Sauce by Steven Aucoin
Homemade BBQ Sauce Recipes by Hans Dekker
Hot Barbeque Recipes by Hans Dekker
How to Make a Kansas City Sweet and Tangy BBQ Sauce by T Edwards
How to Make a Scrumptious Rub For a Beef Roast by Melissa Good
Jerky Seasoning Recipes - Taste Wonderful on Beef, Deer and BBQ by Deon Marks
Kicking Up the Flavor of Vegetables with Dry Rubs by Joe Johnson
Low Carb Barbeque Sauce by Hans Dekker
Prime Rib Rubs - Try These Ideas at Your Next Barbecue by Wendy Pan
Recommended BBQ Recipes by Joseph Then
Take a Mop to Your Meats! by Joe Johnson
Vinegar Based Barbecue Sauce - We're Not in Kansas Anymore by Jeff Slankard
Wild West Barbecue Sauce by Faylee James
Zippy Barbecue Sauce Flavors Left-Over Pork by Angel Merle

< Back to Rubs & BBQ Sauces