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.