• About ADA
• Journal/Publications
• Position Papers
• Foundation
• Dietetic Registration
• Accreditation/Dietetics Education
• Join Online/Member Benefits
• Corporate Relations Sponsorship
• ADA Groups
• Research
• International
• Practice
• Member Issues
• Online Discussions
• Evidence Analysis Library
• Nutrition Care Process

Rub In the Flavor

July 23, 2008

Grilling season has been in full swing for several weeks now. If you’re growing tired of the same grilled foods, try adding a rub to wake up the flavor. Rubs are blends of herbs and spices that are gently pressed onto the surface of meat, poultry or fish prior to cooking.

You don’t need a recipe for a rub. Simply combine flavors that taste good together. The flavors usually become more pronounced the longer the seasoning is on the meat.

Try these rubs the next time you fire up the grill:

• Citrus rub. Combine grated lemon, orange, and/or lime peel with minced garlic and cracked pepper.
• Pepper-garlic rub. Combine garlic powder, cracked black pepper and cayenne pepper.
• Italian rub. Combine fresh or dried oregano, basil and rosemary with minced Italian parsley and garlic.
• Herb rub. Combine fresh or dried marjoram, thyme and basil.

Produced by ADA’s Public Relations Team

To view previous Daily Tips, click here.

Print Version