Each holiday season, I like to make friends and neighbors unique homemade food gifts. This year, I put together quick and delicious steak and chicken rubs for use anytime throughout the year. Here are 4 rubs I made, but feel free to use your favorite seasoning or rub and gift them this holiday!
FOR THE JAMAICAN SPICE RUB
- 3 tablespoons brown sugar, 3 tablespoons paprika
- 1 tablespoon cinnamon
- 1 tablespoon salt
- 2 teaspoons ginger, 1 teaspoon allspice
- 1 teaspoon cayenne pepper
- 3/4 teaspoon grated nutmeg, 3/4 teaspoon freshly ground black pepper
FOR THE MONTREAL STEAK RUB
- 2 tablespoons paprika, 2 tablespoons granulated or dried minced onion
- 2 tablespoons granulated or dried minced garlic
- 2 tablespoons coarse salt
- 1 1/2 tablespoons coarse-ground black pepper
- 1 1/2 tablespoons dill weed
- 1 tablespoon ground coriander seeds
- 1 1/2 teaspoons cayenne pepper
FOR THE HURRY UP I’M HUNGRY CHICKEN
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 3/4 teaspoon kosher salt
- 1/2 teaspoon prepared chili powder
- 1/2 teaspoon ground black pepper
FOR THE BARBECUE RUB
- 1/3 cup chili powder (preferably a smoky flavor, like ancho or chipotle)
- 3 tablespoons onion powder
- 3 tablespoons ground coriander
- 4 teaspoons smoked paprika
- 4 teaspoons packed brown sugar
- 4 teaspoons salt
- 2 teaspoons pepper
Combine all the ingredients in a medium bowl, then place the rub in an airtight container. Use the following wording to create a label or card to attach to each rub.
Jamaican Spice Rub
Brush 3/4 to 1 pound of shrimp or poultry
with oil, then coat with 1 tablespoon of the
seasoning. For maximum flavor, let the rubbed
chicken or shrimp rest several hours before cooking.
Montreal Steak Rub
Brush 3/4 to 1 pound of steak or 1/3 pound
hamburger patties with oil. Coat the steak with
1 tablespoon of rub, the patties with 1 teaspoon
each, or mix 1 tablespoon of the seasoning
into 3/4 to 1 pound of ground beef before
forming the burgers. For maximum flavor, let
the meat rest several hours before cooking.
Hurry Up, I’m Hungry Chicken Rub
Lightly brush 4 boneless, skinless chicken breast halves
(approx. 8 ounces each) with oil and season evenly
with the rub, pressing the spices into the meat.
Brush ¾ to 1 pound of chicken or ribs
with oil, then coat with 1 tablespoon of rub.
For maximum flavor, let the rubbed chicken or
ribs rest several hours before grilling or cooking.