Celebrity Chef Corbin Tomaszeski shares three essential “rub” recipes for the barbecue that every grill chef should know.

Chocolate and Pistachio Rub

Ingredients:

  • 1/4 cup cocao powder
  • 3 Tbsp crushed fennel seeds
  • 3 Tbsp crushed pistachios
  • 1 1/2 Tbsp crushed cumin seeds
  • 1 1/2 Tbsp garlic powder
  • 2 tsp chili powder
  • 1/2 tsp ginger powder
  • Salt and pepper to taste

Directions:

Combine all ingredients and set aside.

Blackening Spice Rub

Ingredients:

  • 1 Tbsp toasted ground cumin seeds
  • 2 Tbsp paprika
  • 1 Tbsp salt
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp plus 1 tsp cayenne
  • 1 Tbsp white pepper
  • 1/2 Tbsp thyme
  • 1/2 Tbsp ground black pepper
  • 1/2 Tbsp oregano
  • *Optional -- add brown sugar to sweeten things up

Directions:

Place a cast iron pan over moderate heat for four minutes. Add the cumin seeds and toast until fragrant. Remove, allow to cool and grind in a coffee mill. Add to spices. Combine all ingredients and store in airtight container for up to two months. Makes 1/2 cup spice mix.

Charmoula “Moroccan” Spice Rub

Ingredients:

  • 2 Tbsp paprika
  • 1 Tbsp cumin seeds
  • 3 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1/2 cup olive oil
  • Zest of 2 lemons
  • Zest from 1 orange
  • 3 Tbsp lemon juice
  • 1 Tbsp Tabasco Brand Pepper Sauce
  • 1/4 tsp cayenne pepper
  • Salt and pepper

Directions:

Combine all of the ingredients for the charmoula and reserve for use.