3 Summer Grilling Rubs, and Which Meats To Pair Them With

3 Summer Grilling Rubs, and Which Meats To Pair Them With

 

The best way to ensure your grill and BBQ rubs are as fresh and as clean as your Belcampo meat? Make them yourselves.

Here are three of our favorites:

 

Coconut BBQ Rub

This rub shines on: Brisket, Picanha, Flat Iron and Pork Sirloin Chops.

Whisk together:

  • 1/3 c coconut sugar
  • 3 T paprika
  • 2½ t black pepper freshly ground
  • 1 T kosher or sea salt
  • 3/4 t mustard powder
  • 1/4 t cayenne pepper
  • Optional: up to 2 teaspoons garlic or onion powder or 2 cloves grated garlic (this will make the rub a little lumpy but it will still work well)

Store in a jar for up to 6 months. If using fresh garlic, store in fridge for up to 2 weeks.

 


 

NORTH AFRICAN SPICE RUB

This rub shines on: Lamb, Beef ribs, Chicken thighs, Beef Kebabs. If you are using in a fast cooking environment (on higher heat), consider moistening it with a 50/50 mic of lemon juice and olive oil to make it into a light paste to rub onto the meat.

Whisk together:

  • 1 T Ground Cardamom
  • 2 T Ground Coriander
  • 2 T Ground Cumin
  • 2 T Ground Turmeric
  • 2 T Madras Curry Powder
  • 2 T Ground Black Pepper
  • 1 T kosher or sea salt
  • One small pinch ground cloves

Store in a jar for up to 6 months. If using fresh garlic, store in fridge for up to 2 weeks.

 


 

MEDITERRANEAN LEMON & HERB RUB

This rub shines on: Chicken thighs and breasts, whole chicken, pork tenderloin.

  • 6 cloves of fresh garlic
  • 1 bunch parsley (regular or flat leaf)
  • 1 t cracked black pepper
  • 1 t kosher salt
  • ½ c olive oil
  • Peel of one lemon – cut the whole peel off – as much of the yellow as possible and as little of the white as possible.

Store in a jar in the refrigerator for up to 2 months.