Works-For-Me Wednesday: Try A Rub Instead Of Marinade

I like using marinades for meat, but I often forget to prepare them in time so the meat can marinate for hours. A few years ago, I discovered rubs for meat. You only need about a half hour for the meat to soak in all the flavor. Plus, the seasonings stay put while you're cooking the meat.

Here are 3 different dry rubs that I found in a magazine a few years ago:

Sweet-as-a-Yellow-Rose Rub
Yield: 2 cups
1 cup light brown sugar
1/4 cup salt
2 tablespoons ground black pepper
2 tablespoons chili powder
2 tablespoons onion powder
1 tablespoon celery seed
1 tablespoon dried thyme leaves

Rio Grande Tejano Rub
Yield: 1 1/2 cups
1/4 cup ground cumin
1/4 cup salt
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons garlic powder
2 tablespoons lemon pepper
2 tablespoons onion powder

Hotter-than-Houston Pepper Rub
Yield: 1 1/4 cups
1/2 cup paprika
1/4 cup chili powder
1/4 cup salt
1/4 cup minced garlic
1 1/2 tablespoons cayenne pepper

These rubs can be made ahead and stored to use anytime on grilled meats.

And I have another rub from a magazine that I use on pork loin roast:

Pork Loin Rub
2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon freshly ground pepper

That makes enough to cover a 2 1/2 lb. pork loin roast that can then be roasted on a baking sheet at 350 degrees for an hour.

Have you ever tried any dry rubs to grill or cook your meat with? These work for me!

Stop by We Are THAT Family to see what's working for everybody else!