There's no need for oil, bacon, or other fat-heavy additions when you're grilling meat. Dry rubs add tons of flavor to meats and tofu without any added fat. Plus they can transport your taste buds around the world—from India to the Caribbean and beyond.
How to make a dry rub
- Use the best spices you can find. Only freshly ground black pepper, please.
- Don't use dried herbs that have taken on a bland tea–like smell. Dried herbs have a shelf life, usually about a year.
- Use between 1/2 tablespoon and 1 tablespoon of spice mix per cut, whether it’s steak, fish, or chicken thighs. Or try WeightWatchers® Grilling Seasonings, which are premeasured and ready to go. To make sure the seasoning sticks: Rub each cut with about 1 teaspoon unsweetened apple juice, lemon juice, cranberry juice, balsamic vinegar, or white wine vinegar. Pat the rub in place to make a thin coating on all sides.
- Create a deeper taste: Coat your food with the rub, then cover and refrigerate for 4 hours or up to 24 hours.
How to store a dry rub
After making the rub, you're ready to roll. Fire up the grill and cook the meat, fish, or tofu until done.
Leftovers? The rub recipes below make a lot more than you'll need. Store the rest in a jar with a tight-fitting lid for the next time you're over the heat.
6 dry rub recipes to try tonight
Here are six dry rubs for pork, beef, chicken, fish, or even tofu. Whisk any one of them together in a large bowl.