Dry Rub Recipes???

[GayChristopher1972]

Just wondering if anyone has any induction friendly dry rub recipes for different meats...Also, how would you use the dry rub? :help

[NulloModo]

Dry rubs are really only limited by your imagination. Certain spices are traditionally associated with different types of cultural cooking (ginger with asian, cardamom and curry with indian, cumin with mexican, tarragon with french, etc) but when grilling, it all goes out the window IMO .

Here is a bunch of rubs, some dry, some wet, but it will give you some ideas: (note, not all are Atkins friendly, so watch out, the ones containing sugar are pretty obvious though)

http://www.recipesource.com/side-dishes/rubs/indexall.html

The technique will depend on the type of meat. For ribs/pork it can be a good idea to dip the meat into boiling water before adding the rub (note, don't pre-boil it, or let it sit in there long enough to cook, the idea here is just to open up the pores in the meat so that the rub will sink in). For chicken, it is best to grill with the skin on, but get the rub up under the skin so that it sinks in and actually flavors the meat. For any meat apply the rub at least a couple hours before grilling so that it has a chance to mingle with the juices and work its way in a bit. Also beware the sin of over-flipping what you are grilling, you should be able to cook most any meat with only having to flip it once. Over flipping knocks the rub and spices off as well as leading to loss of juices.

[CHFvictim]

Thanks Nullofor sharing the website. Great link to add to my low carb folder.

[NulloModo]

The recipesource site in general is awesome as long as you don't mind tailoring the recipes to be low-carb yourself .