Spiced Meat Bold Rub (Print version)

Tender meat infused with a bold, aromatic spice rub, ideal for grilling or roasting.

# What you need:

→ Meat

01 - 2.2 lbs boneless beef, pork, or chicken (brisket, pork shoulder, or chicken thighs)

→ Spice Rub

02 - 2 tbsp paprika (smoked or sweet)
03 - 1 tbsp brown sugar
04 - 1 tbsp kosher salt
05 - 1 tsp freshly ground black pepper
06 - 1 tsp ground cumin
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1/2 tsp ground coriander
10 - 1/2 tsp cayenne pepper (optional, adjust to taste)
11 - 2 tbsp olive oil

# Directions:

01 - Preheat the oven to 400°F or prepare grill for medium-high heat.
02 - Pat meat dry using paper towels to ensure spice adherence.
03 - In a small bowl, thoroughly mix all spice rub ingredients except olive oil.
04 - Brush olive oil evenly over meat, then coat completely with the spice mixture, pressing firmly to adhere.
05 - Place meat on a roasting rack within a baking dish, or position directly on the grill.
06 - Roast or grill for 35 to 45 minutes until internal temperature reaches 145°F for beef or pork, and 165°F for chicken.
07 - Allow meat to rest loosely covered with foil for 10 minutes before slicing.

# Expert advice:

01 -
  • The spice rub works magic in just 40 minutes without any fussy marinating or special equipment.
  • One batch of this rub blend is so versatile you'll find yourself reaching for it on chicken thighs, pork shoulders, even grilled vegetables.
  • Your kitchen will smell incredible while it cooks, and the guests will absolutely ask for the secret.
02 -
  • The biggest mistake I made early on was skipping the meat-drying step—wet meat creates steam, and steam prevents the rub from browning and sticking.
  • Invest in a meat thermometer if you don't have one; it removes all the guesswork and prevents overcooked chicken or undercooked pork.
  • Make extra spice rub and store it in an airtight jar—you'll want it ready for whenever you need a quick dinner that tastes like you spent hours planning it.
03 -
  • For even deeper flavor, rub the spices onto the meat, cover it loosely, and refrigerate for up to 24 hours before cooking—the time lets the flavors penetrate and the moisture in the rub begins to dissolve the salt, which seasons the meat from the inside out.
  • If your kitchen runs cool or your oven unevenly distributes heat, tent the meat loosely with foil if the edges are browning faster than the center cooks, but wait until you're sure it needs it.

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