Spice Rub for Steaks and Chops
Why This Recipe Works
We wanted to figure out how to develop spice rub recipes tailored to particular foods and cuts of meat. First, we had to take into account the size of the food item to be cooked and make the rub stronger or lighter accordingly. Second, we had to match strength to strength in terms of taste—that is, we used earthier spices for meat, lighter ones for fish and chicken. We also categorized our spices: Cumin and coriander, for example, are good "bulk" spices for rubs while aromatic spices like cloves and cinnamon need to be used lightly in our spice rub recipes.