A mortar and pestle will help spice up your cooking year-round, but we had summer in mind when we collected these recipes for great grilling rubs.
Check off any or all of the recipes below that look good to you, and we'll include them in the email confirming your complimentary mortar and pestle:
Recipe List
Spice & Herb Grill Rub
A delicious combination of peppercorns, coriander and fresh herbs. Great on steak, chicken, pork, and vegetables.
Cumin-Coriander Rub
Smoky cumin, coriander and garlic. Perfect for pork chops.
Orange Licorice Rub
A refreshing mixture of anise and orange. Delicious on chicken and pork.
Montreal Steak Rub
A hearty combination of garlic and seven different spices. Made for steaks.
Middle Eastern Rub
An exotic mix of cumin, turmeric, cardamom and coriander. Perfect on steak, pork, chicken or fish.
Garlic Marinade
A garlic and oregano marinade that's terrific on steak, chicken, fish and vegetables.
Tex-Mex Rub
Chipotle and cilantro add some kick to this southwestern rub. Great on steak, chicken and vegetables.
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WHAT'S THE RUB?
A rub is typically a dry spice mixture that's massaged into beef, seafood, pork, chicken or even vegetables prior to cooking. It can be as simple as crushed black pepper or as elaborate as a curry rub. A wet rub (or paste) is made by adding moisture - usually oil, beer, or water.
Some things to remember when working with rubs:
- Use the freshest possible ingredients. Older spices and herbs oxidize over time and lose flavor.
- Buy your spices whole and grind them yourself with a mortar and pestle to maximize taste and aroma. Electric grinders and food processors generate heat that burn essential oils.
- The longer the rub is on the food prior to cooking, the stronger the flavor will be. For a more intense flavor, leave it on the meat overnight before grilling.
- If you want to store a dry rub, put it in a tightly sealed jar and place it in a cool, dry cupboard or the freezer. Wet rubs should be used immediately.