How to apply a spice rub

After posting the Carne Asada Rub recipe and thinking back on when I've shared rub recipes in the past I realized not everyone knows how to properly apply a rub or have even used one before. Yes, you can just sprinkle it on but there are some ins and outs to using rubs that will help. I'm sure some of you may have purchased rubs from the grocery store and used them with success. Some of those rubs are pretty good but most are bad. One thing to look for when buying them is to see if they contain salt. Most will and in general, I would stay away from them. I know it may sound crazy but it you pay attention you'll find that there are different qualities of salt and the premade rubs and spice mixes are normally loaded with it. Generally it's low quality salt that has sort of a metallic taste. Salt it cheap so they add it to add volume to their products. Adding cheap salt=adding less of the more expensive herbs and spices=more money for the manufacturer=the consumer getting screwed over.




salted and ready for rub



rubbed

You want to avoid adding salt to homemade rub recipes for two reasons. 1.) You want to have control over the salt in your food. Always taste your food and adjust the seasonings if you need to before serving. If you use a store bought rub that's full of salt you have no way of reducing the salt content. If you make your own salt free rub you can always add more later if you need to. 2.) Salt draws out moisture from whatever you put it on. In this case when you put salt on a skirt steak and let it sit for 15 minutes it will draw out moisture from the meat and that moisture is what your rub is going to stick to. When you get to this point just coat the meat in an even layer of rub and you're ready to cook.

I can already hear what some of you are thinking. "Won't drawing moisture out dry out the meat"? Unless you are packing your meat in salt and letting it sit for days, no, it won't. Fat and connective tissue in meat is what makes it moist after it's cooked, the water content plays a very small role in the outcome. I've become used to people not listening to me (I am married and have kids after all) so if you make this and are worried about it, do me a favor and wait a half hour after you rub the meat. If you do it my way and let it sit out a while longer after you apply the rub the meat will reabsorb that moisture and suck in a little of the rub with it. 



grilled



sliced and still juicy



Carne Asada Rub

You know those tacos you get at the mexican place? We've all had them. They usually taste better than the ground hamburger ones you make at home with that packet of taco seasoning. Don't get me wrong, I'm slowly turning into a food elitist but I still understand if that's the best you've had you may not know something better is out there. Or maybe it’s out of convenience or like most people it never crossed your mind that you could do it better. Whatever your reason stop wasting your money on the packet junk. It's gross and full of salt. Instead spend a few dollars up front and make a batch of this and you'll be making better Carne Asada tacos than that restaurant you get them from.

On a more personal note the boss told me that I shouldn't share this recipe. When I asked why she said if I ever become a rich and famous chef I need to keep a few recipes secret. Until that day comes I'm sharing. Funny thing is, she told me a minute later I should put this on my blog. Do you see the kind of crazy I deal with?

For all of you kids out there that are big on craft projects take a look. Remember when you were younger and you would put the colored sand or whatever in a glass jar and make layers? Same thing. Maybe if you like it and know someone that uses those packets you can make them a gift? With fancy ribbons and bows!! But not glitter.

My daughter's first photo bomb!



Checking it out.





aaaahhhhhhh!!!

Equal parts of the following:
white pepper
black pepper
ground cumin
dried oregano
chile powder
garlic powder
*chile blend*

I make mix of different chile's that I use. You can just use cayenne if you want to add heat. Cayenne adds heat but doesn't really have much flavor. If you want your rub on the milder side you don't need to add anything else but could use paprika just for some filler. Unless you get a high quality paprika its flavor doesn't stand up to heat so adding it in this will only make the rub go a little further. Below is what I usually make but I suggest playing around with different blends. Adding different chile's gives a more complex range of flavors.

chile blend:
1 tbsp ancho chile
1 tbsp gaujillo chile
1 tsp aleppo chile
1 tsp cascabel chile

Carne Asada Rub



Pin It