When we think about spices and dry rubs for grilling and BBQ we can think about all the great options that are out there for seasoning your food, while you are marinating it, prepping it for cooking, cooking and even at the finishing stages. Who hasn't added a spice mix to their favorite marinade, then added more right before you throw down on the grill and then dusted the serving plate with a bit more a la Emeril, the king of Bam? But for us to write and talk about spices and dry rubs we prefer to spilt them into categories not based on how you cook, BBQ or grill with them but their "source" or "raw state" if you will. So for us the following categorization of Spices and Dry Rubs makes sense for BBQ and grilling.
Spices – Whole. In this category are of course peppercorns but here we are also talking nutmeg, cinnamon sticks, mustard seeds, coriander, mace, cloves, star anise, celery seed and a few other exotic spices some easy to find some not so easy. Here is where you get into discussion of heating the spice before you use, grinding if after or leaving it whole. Also, what mix of spices do you go with some are heavy and can dominate the dish, others softer but flavorful and able to accent what you are creating. Also, don't forget people who are truly allergic to some of these spices, those that have an aversion and those that just won't give a spice a break. Yes,the spices we talk about on Best of BBQ may surprise you but we hope that they inspire you to learn, use and experiment more with this category of seasoning for grilled and bbq'd foods.
Spices – Ground. Ground spices, that's the spices we are all most familiar with. They come in bags, glass jars, red and white containers and you can even buy in bulk and measure your own at some places. You can get ground spices to use in your BBQ and grilling at high end gourmet stores, your local supermarket, ethnic stores, online of course and at specialty spice shops. But which ones to buy, how to store them, use them and how long to keep them these are questions many people have about the abundant spices that are available for our BBQ'd foods. So take a read on the info here on the website and find out all you need to know about adding ground spices to your BBQ dishes.
Dry Rubs - Last we checked Wikipedia had limited information on Dry Rubs. Perhaps one day we will head out there and edit the listing, contributing our insight on dry rubs to that great source of online info. One thing Wikipedia does do is send you to their section on Spice rub as a source of info for dry rubs. There they talk about how it is a mixture of ground spice used and rubbed on raw food before cooking. They go on to talk about how it forms a coat on the food and can be incorporated into marinates. We like to apply dry rubs to our meat during the cooking and sometimes event after the food is done, making sure the spice mix dissolves a bit. Hopefully you'll find more information on dry rubs, dry rub recipes and dry rub use here on our site and post your own info too.