Best 4 Dry Spice Rub For Lamb Or Beef Recipes
**Tantalizing Spice Rubs for Lamb and Beef: A Journey of Flavor**
Embark on a culinary adventure with our diverse collection of dry spice rubs, meticulously crafted to transform your lamb and beef dishes into extraordinary culinary creations. These versatile rubs are not just flavor enhancers; they are magical elixirs that unlock the hidden potential of meat, infusing it with a symphony of aromas and flavors. Discover the perfect balance of savory, sweet, smoky, and herbaceous notes in each rub, designed to complement the richness of lamb and beef while enhancing their natural flavors. Whether you prefer a classic blend or a more adventurous combination, our recipes offer a tantalizing array of options to suit every palate. Prepare to elevate your grilling, roasting, or pan-searing experiences with these exceptional spice rubs, turning ordinary meals into unforgettable gastronomic journeys.
DRY RUB
"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.
Provided by Bobby Flay
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a medium bowl.
- Divide among small spice containers and store for up to 4 months.
BEEF AND LAMB DRY RUB
This is my favorite all purpose rub. Great on lamb, beef, and even salmon. Add some virgin olive oil and honey to make it into a wet rub (aka Bill's miracle mud).
Provided by Bïll Thompson
Time 10m
Yield 5
Number Of Ingredients 12
Steps:
- Whisk ancho powder, chipotle powder, coriander, salt, black pepper, cumin, cinnamon, fennel, garlic, dill, mustard, and lime zest together in a small bowl.
Nutrition Facts : Calories 25 calories, Carbohydrate 4.1 g, Fat 1 g, Fiber 2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 771.6 mg, Sugar 0.2 g
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Provided by NELady
Categories Low Cholesterol
Time 5m
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.
Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5
Tips:
- Use fresh, high-quality spices. The fresher the spices, the more flavor they will impart to your dish.
- Toast your spices before using them. This will help to release their essential oils and intensify their flavor.
- Adjust the amount of spices to your taste. The recipe below is a good starting point, but you can add more or less of any spice depending on your preferences.
- Experiment with different combinations of spices. There are endless possibilities when it comes to creating your own spice rubs. Be creative and have fun!
Conclusion:
This dry spice rub is a versatile blend that can be used on a variety of meats. It is perfect for lamb or beef, but it can also be used on chicken, pork, or fish. The rub is easy to make and can be stored in an airtight container for up to six months. The next time you are looking for a quick and easy way to add flavor to your meat, give this dry spice rub a try. You won't be disappointed!
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