Dry Seasoning Rub for Meats

Making your own BBQ sauce can be frustrating. Finding a delicious balance between sweet, tangy, rich, and most often a burnt red color can be nearly impossible - especially sans tomato ... so, I say, "Let the meat speak!" Dry seasoning rubs allow you to use a little or a lot, and the natural juices that ultimately come from any meat being cooked serve as the sauce. I like this recipe quite a bit, and so do my kids!

Versatility is important - feel free to adjust the level of sweet, heat, and ingredients.

Mild Spice Rub (for 1-1/2 pounds meat of choice)

2-1/2 teaspoons paprika of choice (I split it between smoked and sweet)
2 teaspoons ground cumin
1 teaspoon dark brown sugar
1 teaspoon sea salt (not finely ground)
1/4 teaspoon chili powder of choice
1/4 teaspoon celery seed

Combine all in small container with a lid; shake vigorously to combine. Sprinkle evenly over meat surface and rub. Roast coated meat in closed container, such as oil-sprayed foil or covered roasting pan in middle of preheated grill or oven. If using low-moisture meat (such as a tenderloin or fish), add up to 1/4 cup liquid of choice (such as broth, wine or water) to pan prior to roasting. Allow meat to rest, wrapped, at least 10 minutes prior to cutting or serving.

Variations

• Sweeter: increase dark brown sugar to 1 tablespoon.
• Spicier: Increase paprika to 1 tablespoon, chili powder to 1/2 teaspoon, and add 1/4 teaspoon ground coriander to dry mix.
• Tomato: add one of the following -
• 6-ounce tomato paste (shake with 2 tablespoons liquid of choice then pour into roasting container then add spice-rubbed meat, seal container and roast)
• 2 tablespoons dried tomatoes - grind to paste or small crumbs then combine with 2 tablespoons liquid of choice then pour into roasting container then add spice-rubbed meat, seal container and roast)
• 2 tablespoons ketchup of choice - stir into 2 tablespoons liquid of choice then pour into roasting container then add spice-rubbed meat, seal container and roast)