Making your own rub

Making your own rub

Buying rubs and sauces off the shelf is convenient especially if you are time poor or don’t have the ingredients or knowledge to make your own.

However, if you are like me feeling the need to be adventurous, love experimenting, have plenty of patience and on the rare occasions time on your hands then making your own rubs can be fun and, in some cases, profitable.
But beware, regardless of your attempts and great ideas it will certainly go either way, good or bad

Making your own rub for home use is not that hard if you do your research and use common since. Mixing the right ingredients at the right ratios will provide great results.
If on the other hand you are thinking commercial production then we are talking of serious research, money, testing and lots of failed attempts before you can even think of going to market or into full production, so let’s stick with the home-made rubs for personal use for now.

Use only dry ingredients, if you can dry your own herbs all the better if not go to a spice shop, I find their spices fresher, tastier and full of aroma then those in supermarkets.  You can also buy in larger pack quantities which you can store in airtight containers.
Understanding herbs and spices is the first step in making your own rubs, so here is a short list that may help.

Dill: Wonderful with potato and egg dishes. Used in sauces, Dill has a slight aniseed flavour.
Chives: A great all-rounder herb with a mild onion taste that adds flavour to many dishes.
Coriander: A sweet, warm aromatic spice, very popular herb with pungent flavour.
Mint: Available in various flavoured varieties such as Spearmint, Applemint and Peppermint. Great for mint sauces and Asian cuisine.
Oregano: Has a distinctive flavour suited for Italian and Spanish dishes.
Basil: A popular herb, the basis for pesto and an addition to many Mediterranean style dishes.
Parsley: One of the most popular herbs ever.
Rosemary: A hardy perennial, decorative mainstay of any herb collection. Used in many dishes.
Thyme: Wonderful in stuffing’s, dressings and for roasting. There is even one called pizza thyme, ideal for flavouring pizzas.
Sage: Popular in all kinds of stuffing’s.
Cardamoms: Can be used whole or the seeds removed and crushed for a warm spicy flavour.
Chillies and Cayenne: Add heat to any foods
Cloves: The plump, dried flower buds from an evergreen tree. They are aromatic with a faint bitter taste.
Garlic: A strong flavoured member of the onion family and should be used in moderation, (not necessary to keep Vampires away lol).
Ginger, fresh and dried: Fresh Ginger has a hot, sharp, fresh taste quite different from ground ginger which is hot and peppery.
Nutmeg: Has a rich mellow flavour which is greatly enhanced if freshly grated.

The list of herbs and spices is endless so do your research and find what suits you best. Mixing some of those dry ingredients will give great results, remember rubs are to add flavours and aroma to your smoked foods.

In my next article I will talk about some rub mixtures and provide recipes of rubs.

Enjoy foods, don’t destroy it!
Bon Appetit

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