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100% organic barbecue rubs made by Terra Madre

Publish on 09.23.2024 by Gaia Gardens

A cousin of marinade, rub, also known as dry rub, is a blend of spices and herbs applied dry directly to food to be barbecued. Your cuts of meat, fish or vegetables will sparkle for your warm-weather meals! Easy to use, these blends create a caramelized, spicy crust that gives your ingredients an inimitable taste.

Created by Terra Madre, our brand of spices, our 7 recipes with their original flavours promise you great moments in the kitchen, in complete simplicity! Say goodbye to time-consuming marinades. Now it's up to you to add flavor in just a few minutes with 100% organic spices of premium quality: no additives or colorants.

What exactly are rubs or rubbing spices?

Originating in the United States, its name comes from the verb to rub. Unlike a marinade, the idea here is to use only dry spices, sprinkling them over the ingredient to be cooked and patting lightly to help the aromas penetrate.

This mixture consists of :

a base of salt (from Guérande), which draws the juices out of the meat and allows for in-depth seasoning
sugar (from Madagascar or the Philippines) for caramelization
onion and garlic powder, whose water-soluble aromas will penetrate the heart of the ingredient, giving it that typical American barbecue taste.

The variations are created by adding and varying the spices and aromatics, all original (white pepper from Madagascar, cinnamon from Ceylon, PDO Espelette pepper, herbes de Provence - from Provence!). This is how we were able to put together the first complete range of premium-quality, organic French rubs. An innovative, user-friendly range of original, made-in-France recipes!

Barbecue spice rubs, instructions for use: so easy!

The principle of rub is to form a crust around barbecued meat. The thicker the layer, the more the piece will sail in the sweet/savory sphere. To achieve such a result, it's important to cook slowly, between 90° and 150°C.

This type of cooking is still the best way to achieve a beautiful caramelized surface, with the juices retained inside the piece, cooked through without drying it out, and without burning the spices. However, you'll also find advantages in adding spice to your ingredients cooked a la plancha, in the oven or even in the pan, as rubs are above all spice blends that revitalize your meats, fish, shellfish and vegetables prepared at the last minute!

Main use: minute preparation

Apply your spice mix generously to all sides of your meat, fish or vegetable. Tap or rub for a few seconds so that the spices adhere evenly. BBQ and enjoy!

Variations: advance preparation

Once you've applied your rub to your food, store it in a cool, well-wrapped place for between 2 and 24 hours. Flavors will be even more pronounced depending on the amount of time you allow to rest.

One barbecue rub per ingredient

Wake up your beef with "Ultimate beef!
Flavor your chicken with "Crispy poultry!
Invigorate your leg of lamb with "Incredible lamb!
Liven up your pork chops with "Perfect pork!
Give your barbecued meats and vegetables a spicy boost with "Spicy Texas!
Revitalize your fish, shellfish and seafood with "Zesty fish!
Put barbecued vegetables back at the heart of your table with "Sunny veggie!

Cooking tips to vary flavours

For a tasty marinade, mix your rub with vegetable oil.
For an original mayonnaise, add a dash of rub to your preparation.
For homemade burgers, mix your rub with ground meat or veggie steak before cooking, for a guaranteed effect!
If you dare to be creative, spice up your dishes with tofu or seitan, or make a buddha bowl with spiced sweet potatoes and chickpeas, vegetable patties or fromage blanc sauce..

With our 7 My French Rubs Terra Madre spice blends, the field of possibilities is wide open to your culinary fantasies: the barbecue will take on new colors and you won't be able to do without it!

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