June 17, 2017

Brown Sugar Dry Spice Rub

The warm weather months are in short supply here in New England. We try to make the most of them, packing as many outdoor projects and activities as we can into the months of the year when our landscape isn’t covered in a thick blanket of snow.

Between gardening, tending to our animals, working on projects, and trying to find time to just enjoy the sunny days, time often runs short. It’s not uncommon for us to come inside from a long day of work to then ask the important question: “What’s for dinner?”

When prep time is short and the temperature is warm, dinner is often cooked on the grill. On a night when we don’t want to warm up the farmhouse by cooking in the kitchen, the backyard’s grill is a much more appealing option.

Dry rubs are a great way to add flavor to whatever you’re cooking on the grill. They don’t require hours of resting time like liquid marinades do in order to impart their flavor to the meat. If you have the luxury of time, dry rubs can be allowed to flavor the meat for a few hours before cooking. I find that they deliver great flavor even when applied minutes before grilling.

I keep a Mason jar of this spice rub on hand in the pantry so that we can season cuts of chicken, pork, or beef and have them on the grill in minutes. It’s a delicious blend that appeals to everyone in our family. The brown sugar caramelizes over the heat and the cornstarch creates a light crust which helps to prevent moisture from escaping from the meat as it cooks.

The result is a delicious dinner that comes together quickly and cooks beautifully on the grill. During the warm summer months, this spice rub becomes part of our dinner plans at least once a week. It’s the taste of our summer. I hope that you’ll make it a part of yours!

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