Make a Rub for a Roast

A rub is a combination of dried spices that are rubbed onto meat prior to cooking it. Any kind of meat can be treated with a dry rub; when roasting cuts of meat always choose those that are higher in fat with little connective tissue. Applying a dry rub and then roasting the meat will result in a tender and flavorful meat with an aromatic crust.

Steps

  1. Make a rub for roasted chicken.
    • Chicken pairs well with citrus and herbs. To make a rub for a roast chicken combine 1 tbsp. (15 ml) salt free lemon pepper, 1 tbsp. (15 ml) dried thyme, 1/2 tsp. (7 ml) granulated garlic and 1/4 tsp. (1 ml) salt in a small bowl. Combine the spices and then generously rub the chicken with the spice mixture. Roast the chicken at 350 degrees F (180 degrees C) for about 45 to 60 minutes for a whole chicken or until the internal temperature of the chicken (check the thickest part of the chicken such as the thigh) reaches 165 degrees F (74 degrees C).
  2. Make a rub for roast pork.
    • Rosemary and garlic are a natural compliment to pork and make a wonderful spice rub. Combine 2 tbsp. (30 ml) dried rosemary, 1 tbsp. (15 ml) granulated garlic, 1/2 tsp. (5 ml) salt, 1/4 tsp. (1 ml) ground pepper and 1/4 tsp. (1 ml) dried chili flakes. Rub this mixture over the pork to be roasted and cook it at 350 degrees F (180 degrees C) or until the internal temperature has reached at least 145 degrees F (63 degrees C) and let it rest for 3 minutes until serving. Cooking time will depend on the size and cut of the roast.
  3. Make a rub for roast beef.
    • Roast beef can accommodate much more assertive flavors in a dry rub. Combine 2 tbsp. (30 ml) granulated garlic, 2 tbsp. (30 ml) dark chili powder, 1 tsp. (5 ml) dried mustard powder, 1 tbsp. (15 ml) dried oregano, 1/4 tsp. (1 ml) ground pepper and 1/2 tsp. (5 ml) coarse salt. Rub evenly over the beef and cook in a preheated 350 degrees F (180 degrees C) oven for about 20 minutes for each 1 lb. (450 g) of meat for boneless cuts and about 25 minutes for each 1 lb. (450 g) of meat from a bone-in cut. This will result in rare meat; adjust cooking time for your desired level of doneness.
  4. Make a rub for roast turkey.
    • Turkey pairs well with less aggressive flavors. Combine 2 tbsp. (30 ml) dried thyme, 2 tbsp. (30 ml) granulated garlic, 2 tbsp. (30 ml) poultry seasoning and 1/4 tsp. (1 ml) ground pepper. Rub over the turkey and roast the turkey at 350 degrees F (180 degrees C) for approximately 20 to 25 minutes for each 1 lb. (450 g) of turkey or just until the internal temperature of the thickest part of the turkey has reached 165 degrees F (74 degrees C).



Tips

  • You'll need between 1 and 2 tbsp. (15 and 30 ml) of rub per 1 lb. (450 g) of roast. Double or triple the dry rub recipe as needed.
  • You can change up the dry rubs to suit your individual taste. Roasts can take on Asian flavors when rubs include 5 spice powder, dried ginger, cumin or mustard seed. Mediterranean flavors such as oregano, lemon pepper, cloves or cinnamon can be added to make Mediterranean roasts. Use whatever combination of spices you are comfortable with, or get creative!
  • You can store unused rubs mixes in the refrigerator for up to 1 month in a sealed container provided there was no cross contamination between the meat and the dry rub.

Things You'll Need

  • Cut of meat suitable for roasting
  • Various dried spices and herbs
  • Measuring spoons
  • Meat thermometer

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Sources and Citations

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