Last month I featured a post on seafood rubs, so this month it’s time for poultry and meat rubs. I said it before and I’ll say it again: Rubs Rock! They add tons of flavor with almost zero calories. There are some excellent ones on the market, but making rubs at home is easy, especially if you have a good collection of spices. The Calories In, Calories Out Cookbook has a collection of wonderful recipes for marinades and rubs, which I use all the time. Our Poultry Rub clocks in at a mere 5 calories per serving.
To use a rub, pat the rub all over the surface of your food, allowing about 4 teaspoons of seasoning per pound. Gently work it over the surface with the back of a spoon or your hands, to make sure that it adheres. For chicken and other meats, I like to use a fork to pierce the meat, sending some of the flavor into it.
The longer you can marinade the better. If you’re pinched for time, you can rub, then cook the food right away. Also, if you are in a hurry, cut your poultry or meat into smaller pieces, so more of the rub flavor adheres to the meat. If you have the time, cover and refrigerate up to 24 hours. Spice rubs generally last for 6 months in a sealed jar stored in a cool, dry place. Enjoy!
The Best Poultry and Meat Spice Rubs
- Williams-Sonoma Ultimate Roast Chicken Rub and Turkish Kebab Spice Blend
- Stonewall Kitchen Chicken and Pork Rub
- Bone Suckin’ Seasoning and Poultry Rub
- Limon Pepper Meat, Fish, and Poultry Rub
- Emeril’s Chicken Rub
- Dean & Deluca Poultry Rub
- The Spice Hunter All-Natural Salt-Free Poultry Grill and Broil