I like Lefty’s Fish and Chicken Mix which is also great with pork. There are a couple ways of using it. You can mix it with water to make the meat moist. Then you can roll the moistened meat right into the Lefty’s mix. Alternately, you can simply pat the Lefty’s seasoning right on the meat. You get a lot of it in a reasonably priced, resealable bag. I don’t really consider Lefty’s a rub, but it is good and way to very lightly bread your meat. It can be used in baking, frying, and grilling your meats.
Lefty’s seasoning Ingredients (on the package)
- Wheat Flour
- Corn Flour
- Salt
- Dehydrated Onion
- Dehydrated Garlic
- MSG
- Lemon Juice Powder
- Corn Starch
- Paprika
- Cayenne
- Other (unspecified) spices
But, if you want to create your own rub, I have a list of possible ingredients that you can experiment with and a couple of rub recipes to get you started.
Dry Rub Possible Ingredient List
- Paprika
- Dry Mustard
- Chili Powder
- Black Pepper
- Unrefined Salt
- Cayenne
- Coriander
- Cumin
- Dried Lemon/Lime Zest
- Brown Sugar
- Sage
- Thyme
- Oregano
Paprika is the base for the majority of dry rubs. Many use an equal amount of 10 different spices (from above list). Here is a basic dry rub recipe:
- 3 parts paprika
- 1 part cayenne pepper
- 1 part onion powder
- 1 part black pepper
- 1 part unrefined salt
- 1 part sage
- 1 part lemon pepper
- 1 part dried lemon zest
TIPS:
- Adjust the cayenne for heat/spiciness.
- Paprika and ground black pepper will take the rub closer to blackening.
- The longer the rub has in contact with the meat the more flavors will mix with it.
- The best way to get a crispy crust is to make sure the cooking surface it hot.
- Cook it for several minutes on the hot heat. Then turn it down. The hot heat will sear the rub into the meat quickly.
Alternate Rub Recipe (1-/12 cup yield):
- 1/2 Cup Paprika
- 1/2 Cup Brown Sugar
- 1/4 Unrefined Salt
- 2 tablespoons granulated garlic
- 1 tablespoon celery salt
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons mustard powder
- 1 teaspoon celery seed
- 1/2 teaspoon cayenne pepper (adjust for heat)
Wet Rub
Generally speaking, a wet rub is a dry rub with something moist added to it. Water is the initial additive. However, honey, lime juice, bourbon, beer, soy sauce, and/or vinegar can be added to taste according to your taste. The wet rub can be basted on as the meat cooks or it can be used as a marinade and used as a baste after the meat marinates in it. Marinating essentially has some of the same effect that a brining solution. The meat become moister and the spices move into the meat along with that moisture.
Also read: Pork Rub