Chef Naz Cavallaro creates three delicious dry rub recipes that can spice up simple meat dishes before they hit the grill this summer.

Pork Rub (For pork kebob)

Recipe by Jamie Purviance from Weber’s Real Grilling.

Makes about 1/4 cup.

Ingredients

  • 2 teaspoons pure chile powder
  • 2 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon granulated garlic

Directions:

In a small bowl combine the ingredients.

Ancho Chile Rub (For meat kebob)

Recipe by Jamie Purviance from Weber’s SMOKE Cookbook

Makes about 2/3 cup.

Ingredients

  • 3 tablespoons kosher salt
  • 2 tablespoons ancho chile powder
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons granulated garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons ground black pepper

Directions:

In a small bowl combine the ingredients.

ProvenceRub (For chicken kebob)

Recipe by Jamie Purviance from Weber’s SMOKE Cookbook

Makes four teaspoons.

Ingredients

  • 2 teaspoons Herbes de Provence (blend of savory, fennel, basil, thyme, lavender...and sometimes rosemary
  • 1 teaspoon celery seed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon ground black pepper

Directions:      

In a small bowl combine the ingredients.