Meat Rub Recipe

Friday, September 18, 2015 Emily Childers 0 Comments

Ever since my sister in law served grilled meat with Spade L seasoning,  I've been dying to replicate it. It's a basic dry rub that leaves the meat tender and flavorful without being gooey. Delicious. I hate following recipes (they're like the pirate code, it's more of a guideline right?) so I decided to wing it and try and make my own.

A dry meat rub is basically just a combination of salt, sugar, and spices so I raided my pantry and got started. After a few iterations, I think I have a winner.

Ingredients: Brown sugar, garlic salt, black pepper, white pepper, chili powder, unsalted garlic seasoning, and thyme





Step 1- Fill a container (I used a mason jar) just over half full with brown sugar

I got a little fiesty and over filled mine. Oops.


Step 2- Fill 1/3 of the remaining space with garlic salt

Mmmm salt.

Step 3- Fill 1/3 of the remaining space with chili powder

Or just spill it everywhere like I did. I remember this being easy, what happened!

Step 4- Fill 1/3 of the remaining space with unsalted garlic seasoning

Add more if you want, this is just extra flavor.

Step 5- Fill most of the remaining space with black pepper, white pepper, and thyme (equally)

Try to leave a bit of empty space in the container, unlike me.


Step 6- Shake or mix

You can either seal your container and shake, or pour it into a large bowl and mix with a spoon. I had to use the bowl method since I tragically over-filled my jar.


That's it! Easy peasy, right? I like to rub my meat (hehehe) at least 15 minutes before I grill it; I liberally apply the mix to both sides of the meat. It's not too salty and you can taste just a bit of sweetness from the sugar. Enjoy!



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