Rubs and seasonings
Spice mixes are a simple way to add loads of flavour to food, especially on the barbecue. Making your own is easy, tastes more vibrant and usually o ers better value than a premixed option
WHAT IS A RUB?
Rubs are "lavoured seasonings made from dried herbs, spices, sugar and salt. They might contain just a few ingredients, or be made from a complex cocktail of di#erent elements, all harmoniously coming together to create a new taste. Rubs are used a lot on barbecued foods, but also work with roasted meats and pan-seared items.
HOW TO USE A RUB
There are two main ways:
• Apply a rub several hours or days before cooking. This way, it becomes more of a marinade, and really penetrates the food. This method will give you deep layers of "lavour and tenderise cuts of meat, so it’s great for large bits of meat and poultry. But, it doesn’t work with delicate "ish or veg. To apply the rub, gently massage or ‘rub’ it into the meat, as the name suggests.
• The other option is to season food with a rub by sprinkling it over just before cooking. This will add a milder surface layer of "lavour, and is ideal for delicate foods, such as "ish or barbecued veg.
• If you like, you can also sprinkle a rub over charcoal for aromatic smoke that will lightly "lavour barbecued items.
MAKING YOUR OWN
Whether you call it a rub, seasoning or spice mix, there are in"inite ways to mix dry ingredients for "lavouring food. But, when you’re barbecuing, ensure that you base your rub on these four key "lavour pro"iles, and this way you’ll always have a well-balanced seasoning.
Sweet Use sugar as a base. The type and darkness will determine the depth of "lavour it brings – dark brown sugar will be more treacly than lighter sugar. Sugar also helps with surface caramelisation, and builds a crust on food. It’s not essential, but it’s usually included in barbecue rubs.
Savoury To provide the most prominent "lavour in a rub, think aromatic spices like cumin, fennel seeds, coriander, garlic powder, onion powder and mushroom powder, or dried herbs like oregano and rosemary. Don’t worry about toasting the spices "irst, as they’ll wake up when they’re heated on the barbecue.
Spice Peppery heat can bring a rub alive, and when you make your own, you can be in control of how hot it is. Dried chillies, chilli powder and cayenne pepper are obvious choices, but di#erent types of pepper, mustard powder, powdered ginger and wasabi powder will all add heat, too. Choose one that "its the "lavours you’re working with. Salt This enhances all the other "lavours, and if you’re leaving the food to ‘marinate’, salt will transform the rub into a cure. But, if you’re on a low-salt diet or simply cutting down your intake, salt-free rubs will still add "lavour.