05.07.2020
Grilling & Barbecue Recipe Center
Boost backyard barbecue flavor with spice blends, rubs, marinades, sauces, and easy tips from The Spice House. Find recipes and blends.
- Spices and blends are the backbone of great grilling; use rubs, marinades, and sauces to layer flavor.
- Dry rubs give crust and immediate flavor; marinades add depth and tenderize when used correctly.
- Store blends airtight in a cool, dark place and follow simple timing rules for best results.
The backyard barbecue is a sanctuary. Working the grill with tongs in one hand and a cold drink in the other is one of life's most blissful balancing acts. Spices are a fundamental component of grilling. For delicious barbecue, spices are mandatory. Explore the links below for some of The Spice House’s best recipes, spices, and tips for making the most of your backyard barbecue and grilling experience.
Grilling & Barbecue Recipes
Rubs & Marinades Recipes
Sauce Recipes
Salad Recipes
Rubs & Marinade Spice Blends
BBQ Spice Blends
Frequently Asked Questions
What spices work best for grilling?
Start with smoked paprika, garlic powder, onion powder, black pepper, cumin, chili powder, and dried oregano or thyme. Add brown sugar for caramelization and kosher salt for seasoning. Mix and match depending on whether you want smoky, spicy, sweet, or herb-forward flavors.
What is the difference between a rub and a marinade?
A dry rub is a mix of ground spices and salt you pat onto food for a crust and surface seasoning. A marinade is a liquid mix that usually includes acid and oil; it soaks into food a bit and helps tenderize and flavor the interior. Use rubs for quick flavor and marinades when you want deeper penetration and tenderizing.
How long should I marinate meat before grilling?
General guidelines: 15 to 30 minutes for delicate fish and seafood, 30 minutes to 2 hours for chicken, and 4 to 24 hours for beef or pork. Avoid very long marinades with strong acids for delicate proteins because they can break down texture. Always marinate in the fridge.
When is the best time to apply a dry rub?
Apply a rub at least 30 minutes before grilling to let flavors meld and form a crust. For more flavor, season several hours ahead or overnight in the fridge. If your rub has a lot of salt, shorter times can prevent excess moisture loss.
How should I store spice blends so they stay fresh?
Keep blends in airtight containers away from heat, light, and humidity. Store in a cool, dark cupboard and use ground blends within 6 to 12 months for best flavor. Whole spices last longer and can be ground as needed.
Can I use barbecue spice blends on vegetables and salads?
Yes. Toss vegetables in oil and a spice blend before roasting or grilling. Stir blends into dressings or sprinkle them as finishing salts on salads. Many BBQ blends work well on fruit for grilling or in grain salads for extra flavor.
How should I use sugar in a BBQ rub without burning it?
Sugar gives color and a caramelized crust but can burn over high direct heat. Use brown sugar or mix sugar with other spices, and cook over medium heat or use indirect heat for thicker cuts. Apply sugar-containing rubs later in the cook if searing at very high temps.
What spices work best for grilling?
Start with smoked paprika, garlic powder, onion powder, black pepper, cumin, chili powder, and dried oregano or thyme. Add brown sugar for caramelization and kosher salt for seasoning. Mix and match depending on whether you want smoky, spicy, sweet, or herb-forward flavors.
What is the difference between a rub and a marinade?
A dry rub is a mix of ground spices and salt you pat onto food for a crust and surface seasoning. A marinade is a liquid mix that usually includes acid and oil; it soaks into food a bit and helps tenderize and flavor the interior. Use rubs for quick flavor and marinades when you want deeper penetration and tenderizing.
How long should I marinate meat before grilling?
General guidelines: 15 to 30 minutes for delicate fish and seafood, 30 minutes to 2 hours for chicken, and 4 to 24 hours for beef or pork. Avoid very long marinades with strong acids for delicate proteins because they can break down texture. Always marinate in the fridge.
When is the best time to apply a dry rub?
Apply a rub at least 30 minutes before grilling to let flavors meld and form a crust. For more flavor, season several hours ahead or overnight in the fridge. If your rub has a lot of salt, shorter times can prevent excess moisture loss.
How should I store spice blends so they stay fresh?
Keep blends in airtight containers away from heat, light, and humidity. Store in a cool, dark cupboard and use ground blends within 6 to 12 months for best flavor. Whole spices last longer and can be ground as needed.
Can I use barbecue spice blends on vegetables and salads?
Yes. Toss vegetables in oil and a spice blend before roasting or grilling. Stir blends into dressings or sprinkle them as finishing salts on salads. Many BBQ blends work well on fruit for grilling or in grain salads for extra flavor.
How should I use sugar in a BBQ rub without burning it?
Sugar gives color and a caramelized crust but can burn over high direct heat. Use brown sugar or mix sugar with other spices, and cook over medium heat or use indirect heat for thicker cuts. Apply sugar-containing rubs later in the cook if searing at very high temps.
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