Jamaican Spice Rub and Montreal Steak Rub

by Amy Kaldor-Bull, Kathy Farrell-Kingsley, and Virginia Willis, Photograph by Bill Milne

Jamaican Spice Rub and Montreal Steak Rub - Image Collection

These two flavorful rubs let you give others the gift of a quick, delicious dinner. Package the rubs in small stainless steel tins, accompanied by instruction cards.

Ingredients

FOR THE JAMAICAN SPICE RUB
3 tablespoons brown sugar, 3 tablespoons paprika
1 tablespoon cinnamon
1 tablespoon salt
2 teaspoons ginger, 1 teaspoon allspice
1 teaspoon cayenne pepper
3/4 teaspoon grated nutmeg, 3/4 teaspoon freshly ground black pepper

FOR THE MONTREAL STEAK RUB
2 tablespoons paprika, 2 tablespoons granulated or dried minced onion
2 tablespoons granulated or dried minced garlic
2 tablespoons coarse salt
1 1/2 tablespoons coarse-ground black pepper
1 1/2 tablespoons dill weed
1 tablespoon ground coriander seeds
1 1/2 teaspoons cayenne pepper

Instructions

Jamaican Spice Rub: Combine all the ingredients in a medium bowl, then place the rub in an airtight container. Makes about 1/2 cup.

Wording for the card: Brush 3/4 to 1 pound of shrimp or poultry with oil, then coat with 1 tablespoon of the seasoning. For maximum flavor, let the rubbed chicken or shrimp rest several hours before cooking.
Montreal Steak Rub: Combine all the ingredients in a medium bowl, then place the rub in an airtight container. Makes about 2/3 cup.

Wording for the card: Brush 3/4 to 1 pound of steak or 1/3 pound hamburger patties with oil. Coat the steak with 1 tablespoon of rub, the patties with 1 teaspoon each, or mix 1 tablespoon of the seasoning into 3/4 to 1 pound of ground beef before forming the burgers. For maximum flavor, let the meat rest several hours before cooking.