There is a wide range of spice blends in these seven rubs. From the exotic to classic American, from the spicy to the mild, there is a rub here for everyone and a rub for any mood! Here are the rubs we have so far: Try it on beef tenderloin. The rub today is built around a spice blend popular in China. It is called five spice because it is built around five spices that each have a strong flavour.
Herbs and spices, both fresh and dried, are a fantastic way to add flavor to any cut of meat. My friends may chuckle whenever they see my overflowing spice cabinet, but I always seem to be able to justify the presence of every half-used jar. Spice-rubbed chicken is one of those justifications. For this recipe, either method would work.
Only 30 minutes required, including prep and cooking. I got very excited that the high-end version of the most popular grocery store in Texas would like to add a Chinese flavor to such a mainstream item. However, I did not have a dry rub recipe back then. In the end, I sent them a list of ingredients, as a suggestion without a solid recipe. The reason I love this dry rub is that it takes five minutes to make and is so versatile.