Monday, November 16, 2009

Southwest Rub And A Fish Rub, Too

If you called my grill a piece of garbage, my feelings would probably be hurt. However, I would have to accept the veracity of the statement. My grill is pitiful. Its main problem is an all stainless steel construction. The result is that the heat generated by the burner (it’s a gas grill) radiates in all directions. The heat is not focused on the grilling surface and the grill itself radiates heat. If my grill were a cast iron affair, it’d be perfect. But it’s not, so there you go.

Despite its sorry construction, I love to cook on it. I like to stand on my back porch, surrounded by my potted plants and watching the flames. It takes me back to the surf trips my family and I used to take to Mexico so many years ago.

We’d grill every night of the trip. After being in the water all day, an epic meal would be in order. Fishermen would come by and offer us abalone, lobster, dorado and sea bass. Man we ate well. With a belly full of buttery lobster, we’d pass out in our tents, the sound of the ocean lulling us to sleep. I don’t know if I’ve ever slept so well in my life since.

Below are two rubs that I’ve been using quite a bit. One is for beef, the other is for fish. Like any rub, these shouldn’t be left on the product for too long. 15-30 minutes is fine. Use about 1 tablespoon of rub per pound of meat.

Southwest Rub

Makes ½ cup

2 tablespoons chili powder
2 tablespoons smoked paprika
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons fennel or anise seed
2 teaspoons black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin

This rub is great with beef steaks. It adds a nice flavor without competing with any sauce you might add.

Fish Rub

Makes ¼ cup

4 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons dry mustard
2 teaspoons dill weed
1 teaspoon black pepper

I used this rub on some salmon and it was really good.


  1. I always buy rubs, now Ill try yours!!!!!!!!!!!!!!!!

  2. That is nice of you to say. Thank you. :)

  3. I'm very much into DIY rubs. I like the presence of fennel in your southwest rub. Do you have a preference as to type of chili powder? I typically use ancho chili powder for rubs to get that earthy smoky flavor.

  4. Oh man, thanks for fixing my typo. I did use ancho chili powder. I have no idea why I left that out.

    I feel you on the DIY rubs. Anything you get from a bottle at the store can't compete with what you make for yourself. :)