A complete list of fragrant summer rubs and pastes perfect for beef roast, chicken, seafood and burgers.
Recipe Marisa Curatolo. Photography Cory Aronec

Recipe Marisa Curatolo. Photography Cory Aronec

Sirloin Tip Roast with our Mustard Rub, see recipe below.

Sirloin Tip Roast with our Mustard Rub, see recipe below.

Pastes can be refrigerated in airtight container for up to two weeks. Dry rubs can be stored in an airtight container at room temperature for up to 6 months.

Allow meat to return to room temperature prior to grilling if stored in the refrigerator. Seafood or fish goes directly from the refrigerator to the grill.

Recipes - Pastes & Rubs

For pastes, combine all ingredients in bowl and stir to mix. For dry rubs, use whole spices and grind using a coffee mill or spice grinder, then combine all ingredients in bowl and stir to mix. All recipes make 1/3 cup.

Mustard paste
Try this paste on a sirloin tip roast or chicken.

1/2 cup Dijon mustard
1/4 cup grainy Dijon mustard
2 tablespoons yellow mustard
1 tablespoon ground black Tellicherry pepper
1 teaspoon coarse salt

Chili barbecue paste
Replace traditional barbecue sauce with this paste for a kick of heat.

2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup ground chili powder
1 small jalapeño pepper, seeded and minced
1 teaspoon coarse salt

Basic barbecue rub
This all-purpose rub is perfect on burgers, chicken and pork ribs.

1/4 cup packed brown sugar
2 tablespoons coarse salt
2 tablespoons ground black Tellicherry pepper
2 tablespoons sweet paprika
2 teaspoons onion powder

Mediterranean rub
Gorgeous flavours to accompany veal and lamb.

2 bay leaves, crumbled
2 tablespoons dried thyme
1 tablespoons dried rosemary
2 tablespoons ground black Tellicherry pepper
1 tablespoon coarse salt 

Seafood rub
Great for all types of white fish.

2 tablespoons crushed yellow mustard seeds
1 tablespoon ground coriander
1 tablespoon coarse salt
1/2 teaspoon ground ginger
1 teaspoon cayenne pepper

Mushroom rub
Our favourite rub for steaks, we especially enjoy it on rib-eyes. Dried porcini mushrooms give just the right balance of flavour.

3 tablespoons ground black Tellicherry pepper
2 tablespoons coarse salt
2 ounces dried porcini mushrooms

If you enjoy our articles, we would really appreciate it if you would share it with your friends! Sharing links above and below!. 

Not getting our MONDAY MORNING INSPIRATION newsletter? Sign Up here!