We get it. The dry rub vs. marinade debate is a hot one. We’re not here to take sides – dry and wet rubs both have their uses in the grill master’s arsenal.
Generally, dry rubs rest on the food for a short period (under 2 hours) before it hits the grill, unlike marinades which often sit for longer and tenderize the meat. Dry rubs, though, pack tons of flavour and create a yummy glazed crust on your food.
Looking for a rub recipe? Try out our T-Bone Steak with the Coffee Chili Rub, or the Feta Parcels with Grilled Zucchini and Peaches featuring the Sweet & Spicy Citrus Rub.
Our 7 Favourite Spice Rubs
Caraway Seed Rub
Tangy with a bit of heat, this rub features warm Middle Eastern and African ingredients like marjoram and fragrant spices.
Caraway Seed Rub
Equipment
- mortar and pestle
Ingredients
- 2 tsp sea salt
- 2 tsp caraway seeds
- 1 tsp black peppercorns
- 1 tsp cane sugar or granulated sugar
- ½ tsp paprika powder
- ½ tsp granulated garlic
- ½ tsp rubbed marjoram
Instructions
- Using mortar and pestle, combine salt, caraway seeds, peppercorns and sugar; grind until fine. Add paprika, garlic and marjoram; grind again until fine.
Coffee Chili Rub
An invigorating rub that will leave you wanting more.
Coffee Chili Rub
Equipment
- mortar and pestle
Ingredients
- 1 tbsp ground coffee
- 1 tbsp hot pepper flakes
- 2 tsp coarse sea salt
- 2 tsp cane sugar or granulated sugar
- 1½ tsp granulated garlic
Instructions
- Using mortar and pestle, combine coffee, hot pepper flakes, salt, sugar and garlic; grind until fine
Simple Sweet & Sour Cajun Rub
It’s never a bad thing when sweet meets sour.
Simple Sweet & Sour Cajun Rub
Equipment
- mortar and pestle
Ingredients
- 1 red chili pepper seeded and chopped
- 2 tbsp packed cane sugar or brown sugar divided
- 2 tsp paprika divided
Instructions
- Place chili pepper, 5 tsp of the sugar and 1 tsp of the paprika in mortar and pestle; grind until fine.
Sweet & Spicy Citrus Rub
This veggie-friendly rub is perfect for experimenting on the grill with in-season produce.
Sweet & Spicy Citrus Rub
Equipment
- mortar and pestle
Ingredients
- zest of 1 lemon
- zest of 2 oranges
- 1 tbsp fennel seeds
- 2 tsp coarse sea salt
- 2 tsp cane sugar or granulated sugar
- 2 tsp hot pepper flakes
- 1 tbsp rubbed thyme
- 1 tsp paprika
- 1 tsp granulated garlic
Instructions
- Preheat oven to 120°F.
- Spread lemon and orange zest on a baking sheet; dry in oven for about 10 minutes. Place fennel seeds in a pan; roast in oven without oil until fragrant. Let cool.
- Using a mortar and pestle, combine fennel, sea salt, sugar and hot pepper flakes; grind until fine. Add thyme and dried citrus to mortar and pestle; grind until fine. Mix with paprika and garlic.
Peppercorn Medley Rub
The secret ingredient in this peppery rub? A pinch of cinnamon.
Peppercorn Medley Rub
Equipment
- mortar and pestle
Ingredients
- 1 tbsp peppercorn medley
- 2 tsp rubbed and chopped rosemary
- 1½ tsp coarse sea salt
- 1 tsp rubbed parsley
- 2 tsp cane sugar or granulated sugar
- 1½ tsp granulated garlic
- ½ tsp ground cinnamon
Instructions
- Using mortar and pestle, combine peppercorn, rosemary, sea salt, parsley and sugar; grind until fine. Mix in granulated garlic and cinnamon.
Lemon and Ginger Rub
This is an invigorating rub for fresh fish, with a warm kick of ginger and lemony tang.
Lemon and Ginger Rub
Equipment
- mortar and pestle
Ingredients
- zest of 2 organic lemons
- 2 tsp fennel seeds
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp cane sugar
- 1/2 tsp ginger powder
- 1/2 tsp granulated garlic
Instructions
- Pre-heat the oven to 50°C (top/bottom heat).
- Spread the lemon zest on a baking tray. Dry the zest on the medium rail of the oven for about 10 minutes. Remove and allow to cool down.
- Roast the fennel seeds in a pan without oil until fragrant. Let cool down.
- Grind the fennel, salt and pepper in a mortar until fine. Add the lemon zest and sugar and grind again until fine. Mix with the ginger and garlic.
Sesame Seaweed Rub
An Asian-inspired flavour mix compliments everything from meat to salad.
Sesame Seaweed Rub
Equipment
- mortar and pestle
Ingredients
- 2.5 tbsp sesame seeds
- 2 tbsp cane sugar
- 2 nori leaves
- 1 tbsp coarse sea salt
- 1.5 tbsp black peppercorns
- 1.5 tbsp granulated garlic
Instructions
- Cut the nori leaves in small pieces then use a food processor to chop the leaves into fine flakes.
- Finely grind the sea salt, peppercorns and sugar in mortar. Add the nori flakes and sesame seeds and grind again until fine. Mix in the garlic.