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.
