Make these dry rubs and marinades on your next camping trip, and chances are high that you will never have that effect on others. Adding a cayenne rub to your meat, poultry or fish is sure to spice up a fireside supper.
Dry rubs are a mixture of spices that are massaged directly onto meat, poultry or fish.
While fresh fish or a good cut of meat needs little embellishment, marinating food for 30 minutes before grilling creates a savory crust and seals in juices. Sometimes the spices are blended with oil or liquid to make a paste, but the concept is the same. Generally, three tablespoons of a dry rub are sufficient for each pound of meat. Try some of my favorite rubs, or experiment with your own combinations. This first recipe is a real crowd-pleaser and also easy to make.