Ray (Dr. Barbecue) Lampe has written his 5th cookbook, Flavorize, and it’s filled with recipes for marinades, injections, and glazes, but we especially love the section on dry rub spice mixtures as a way of increasing caramelization and flavor when you’re grilling vegetables, meat or fish. It works with a simple hamburger, a tuna steak, a beef steak, pork chop or chicken. Even better, you can use these recipes all year for stovetop cooking and oven-roasting.
Reed MacMillan says
After listening to you go on about the cocoa rub — I had to try it. I tried it on pork loin which i think was what you recommended. Mine stock to the grill a lot (i did not have any oil, just the rub). They tasted delicious, but I think they could have been even better. I thought that the whole recipe would be described vs. just for the rub. I am a big fan of your show — you all seem to have such a great time!