Rubs for Meat and Fish

Grilling season is here and there is nothing better than meat or fish seasoned to perfection. I have a three-ring binder filled with great recipes I have found over the years. Back in 2010 Woman's Day shared several rub recipes which can be made and stored in an air tight container for up to 3 months at room temperature. Give them a try and share with family and friends. Have a great grilling season!

Redeye BBQ Rub

(For London broil, strip steak, burgers and pork chops)

3 Tablespoons paprika

2 Tablespoons brown sugar

2 Tablespoons ground coffee

2 teaspoons salt

1 teaspoon black pepper

Jamaican Jerk Rub

(For Salmon, mahi mahi, pork tenderloin, steak and bone-in chicken)

1/4 cup brown sugar

2 teaspoons garlic powder

2 teaspoons ground ginger

1 teaspoon salt

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon cayenne

1/4 teaspoon black pepper

Mediterrean Herb Rub

(For shrimp, striped bass, lamb chops, boneless chicken breasts, turkey cutlets or zucchini)

1/4 cup plus 2 Tablespoons dried oregano

2 Tablespoons dry mustard

2 Tablespoons ground coriander

1 Tablespoon dried thyme

1 Tablesoon dried sage

1-1/2 teaspoons salt

1-1/2 teaspoons black pepper

All Purpose Rub

(For baby-back ribs, pork tenderloin, bone-in chicken pieces, salmon and onions)

1/4 cup plus 2 Tablespoons chili powder

2 Tablespoons ground cumin

1 Tablespoon dried oregano

1-1/2 tgeaspoons ground cinnamon

1-1/2 teaspoons salt

Smoky Spice Rub

(For chicken, lamb chops, salmon, pork tenderloin and skirt steak)

1/4 cup smoked paprika

2 Tablespoons ancho chili powder

2 Tablespoons ground cumin

2 teaspoonssalt

1 teaspoon black pepper

1 teaspoon dry mustard

Iced Tea-Infused Rub

(For pork kabobs, seafood, chicken, steak, ribs, eggplant, zucchini and sweet potatoes)

1 cup powdered iced tea mix (with no artificial sweeteners)

2 Tablespoons ground ginger

4 teaspoons salt

2 teaspoons ground cinnamon

2 teaspoons black pepper

1 teaspoon cloves

Old Bay-Inspired Rub

(For shrimp, scallops, chicken, turkey and potatoes)

16 bay leaves, finely crushed (2 teaspoons)

1 Tablespoon paprika

1 Tablespoon salt

2 teaspoons celery seed

1 teaspoon ground ginger

1/2 teaspoon ground mustard

1/8 teaspoon ground nutmeg