Sizzle & Spice: Summer Grill Rubs
There’s something inspired about grilling in the summer. The smoke curling into the air, the sizzle of food hitting hot grates, the way the flavors deepen with fire. One of the easiest ways to level up your grilled meats and vegetables? A great spice rub.
Dry rubs are simple to make, endlessly customizable, and allow you to build bold flavor without marinating for hours. Below are three essential rubs to keep on hand all summer long.
1. Smoky Sweet BBQ Rub
Perfect for: Chicken thighs, pork ribs, grilled tofu
Ingredients:
2 tbsp brown sugar
1 tbsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp kosher salt
½ tsp cayenne (optional)
½ tsp black pepper
Use: Generously coat protein 30 minutes before grilling, or up to 24 hours in advance for deeper flavor.
2. Herby Mediterranean Rub
Perfect for: Chicken breasts, lamb, grilled eggplant or zucchini
Ingredients:
2 tsp dried oregano
1 tsp thyme
1 tsp dried rosemary, crushed
½ tsp garlic powder
½ tsp lemon zest (or 1 tsp dried lemon peel)
1 tsp kosher salt
½ tsp black pepper
Use: Rub onto meat or vegetables with a little olive oil. Let sit 15–30 minutes before grilling.
3. Bold Coffee-Chili Rub
Perfect for: Steak, portobello mushrooms, pork chops
Ingredients:
1 tbsp finely ground coffee
1 tbsp chili powder
1 tsp smoked paprika
1 tsp brown sugar
1 tsp kosher salt
½ tsp ground coriander
½ tsp black pepper
Use: Pat onto dry protein and grill immediately for a rich, bold crust.
Pro Tips:
Mix rubs in small jars and label them. Will keep for months in a cool pantry.
For a crustier bark, pat your meat dry before applying the rub and let it sit uncovered in the fridge.
Add oil or mustard to turn dry rubs into paste rubs for a different texture.
Spice rubs are the secret weapon of summer grilling: fast, flavorful, and flexible. Whether you’re firing up steak, veggies, or tofu, these blends bring the heat (in the best way possible).
