Spice it up Rubs and Pastes for the BBQ

It’s BBQ for dinner with Fiona on 680CJOB

Are you in a BBQ rut and don’t know how to spice up it up?  Then don’t look any further, we have it.  It’s a home-made spice blend with the right balance of sweet, salty and spice.

The all in one rub is perfect for your meats and vegetables.  It’s 7 ingredients that make up the base and then with a few herb and spice additions, you have a new recipe for you veggies and for beef, chicken and pork.

You might even give it away to friends and family as it can be your new hostess gift for the BBQ and grilling season.

If you are confused over what are rubs and pastes are, this will help to ensure successful grilling this summer:

Rubs and Pastes 101

  1. Rub: a combination of dry herbs and spices that is a dry mixture.
  2. Paste: a combination of dry spices, herbs (dried or fresh) and canola oil that is a wet mixture.
  3. Brush your grill with canola oil before placing the meat and veggies on the hot grill.
  4. Use a meat thermometer.
  5. Practice good food safety; wash your hands before and after handling raw meat, use separate BBQ utensils for raw and cooked meat, always check internal temperatures of meat with a thermometer, and store your meat before and after cooking at the proper temperatures.

Spice-It-Up Rub Base

 Spice it up rub base | www.blog.canolarecipes.ca

Ingredients for Spice-It-Up Rub Base:

1/4 cup paprika (60 mL)
2 Tbsp mustard powder (30 mL)
2 Tbsp kosher salt (30 mL)
2 Tbsp granulated sugar (30 mL)
2 Tbsp granulated garlic (30 mL)
1 Tbsp coarse black pepper (15 mL)
2 tsp onion powder (10 mL)

Directions for Spice-It-Up Rub Base:

Combine paprika, mustard powder, kosher salt, sugar, garlic, pepper and onion powder. Store in a jar with tight fitting lid. This is your Spice-It-Up Rub Base that you can use for all types of meats and vegetables.

Keep a mason jar of this base rub on hand at all times this BBQ season

Once you have your Spice it Up Rub base, you can experiment with your own favorite flavours by adding in fresh or dry herbs and spices or if try few flavor combinations that we have created for you.  We have 4 great recipes for beef, pork, chicken and vegetables below.

Our family favourite is the Spice it Up rub for pork ribs on our Kamado grill.

Happy Grilling & Be Well…Ellen

Spice-It-Up Paste for Pork Back Ribs

Spice it up paste for pork back ribs | www.blog.canolarecipes.ca

Ingredients:

2 Tbsp Spice-It-Up Rub Base (see above) (30 mL)
1/2 tsp ground ginger (2 mL)
1/2 tsp curry powder (2 mL)
1 Tbsp canola oil (15 mL)
2 lbs pork back ribs (1 kg)

Directions:

To make your Spice-It-Up Rub Base into a paste for pork back ribs:
1. Combine 2 Tbsp (30 mL) Spice-It-Up base with ginger, curry powder and canola oil to make a paste. (The amount of canola oil you use depends on how thick you would like your it.)
2. Preheat oven to 375°F (190°C)
2. Cut ribs into serving size portions and rub paste all over ribs. Let rest for 10 minutes. Place ribs in roasting pan. Cover and cook for about 45 minutes or place in covered BBQ over medium heat and cook for 45- 50 minutes.
4. Uncover. Place ribs on BBQ over medium heat and finish cooking, about 15 minutes. Turn to prevent burning.

Spice-It-Up Paste for Chicken Legs

Spice it up paste for chicken legs | www.blog.canolarecipes.ca

Ingredients:

2 Tbsp Spice-It-Up Rub Base (see above) (30 mL)
1/2 tsp ground oregano (2 mL)
1/2 tsp ground rosemary (2 mL)
1 Tbsp canola oil (15 mL)
6 chicken legs (6)

Directions:

To make your Spice-It-Up Rub Base into a paste for chicken legs:
1. In a small bowl, combine 2 Tbsp (30 mL) Spice-It-Up Rub with oregano, rosemary and canola oil to make a paste. (The amount of canola oil you use depends on how thick you would like your paste.)
2. Preheat oven to 350°F (180°C).
3. Rub mixture over chicken legs. Let stand 10 minutes.
4. Roast for 30-40 minutes or until chicken is cooked through and serve.

Spice-It-Up Paste for Vegetables

Spice-It-Up Paste for Vegetables | www.blog.canolarecipes.ca

Ingredients:

2 Tbsp Spice-It-Up Rub Base (see above) (30 mL)
1/2 tsp dried basil (2 mL)
2 Tbsp canola oil (30 mL)
1 green pepper, seeded, and cut into wedges (1)
1 red pepper, seeded, and cut into wedges (1)
1 yellow pepper, seeded, and cut into wedges (1)
1 red onion, peeled and cut into wedges (1)
6 mini eggplants, cut into halves (6)
1 zucchini, cut lengthwise into 2 pieces and then crosswire into 6 to 8 pieces (1)

Directions:

To make your Spice-It-Up Rub Base into a paste for vegetables:
1. Combine 2 Tbsp (30 mL) of the Spice-It-Up Rub base with the basil and canola oil to make a paste. (The amount of canola oil you use depends on how thick you would like it.)
2. In a large reseable plastic bag, add paste to your prepared vegetables. Seal bag and refrigerate.
3. Let marinate in refrigerator for 1 hour, turning once.
4. Grill vegetables over medium high heat until done, about 15- 20 minutes. Turn occasionally to prevent burning.
5. Remove vegetables as they are cooked. The onion will take the longest to cook. Serve.

Spice-It-Up Paste for Steak Salad

Spice-It-Up Steak Salad | www.blog.canolarecipes.ca

Ingredients:

2 Tbsp Spice-It-Up Rub Base (see above) (30 mL)
1/2 tsp chipotle chili powder (2 mL)
1/2 tsp cumin (2 mL)
1 Tbsp canola oil (15 mL)
4 grilling steaks (4 oz/125 g) (4)
6 cups Mixed Salad Greens (1.5 L)
1/4 cup favourite vinaigrette (60 mL)

Directions:

1.To make your Spice-It-Up Rub Base into a paste for Steak Salad: In a small bowl, combine 2 Tbsp (30 mL) Spice-It-Up Rub Base with chipotle chili powder, cumin and canola oil to make a paste. (The amount of canola oil you use depends on how thick you would like your paste.)
2. Rub mixture over grilling steaks. Let stand 10 minutes and grill to your preferred doneness.
3. Let the steak rest prior to slicing thinly.
4. Mix your favourite greens together. Add thinly sliced steak to greens. Add your favourite dressing and serve.

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