Chimichurri: Dry Rub Edition April 09, 2013

Dry rubs for meat are not particularly prevalent in South American grilling, but they are in the United States. Certain American barbecue geographies–Memphis, in particular–place a heavy emphasis on rubbing meat with a concoction of spices before putting it on the grill.  The result is a heavily-seasoned end product which adds flavor to the grilled meat and extracts the juices during the cooking process.

In this spirit, I created my own crossover rub: chimichurri dry rub.  As you know, I absolutely love the traditional Argentine chimichurri sauce on my meat.  This dry rub, however, can be used as a substitute to impart similar yet subtler flavors from its saucy counterpart.  It can be used in a pinch if fresh ingredients for salsa de chimichurri are not available.  Best of all, it consists of simple, easy to find ingredients that you can get on the spice aisle of your local supermarket.

Here’s the recipe:


Chimichurri Dry Rub
1.5 Tablespoon dried parsley
1 Teaspoon salt
1 Teaspoon dried oregano
1 Teaspoon garlic powder or dehydrated minced garlic
1.5 Teaspoon red chili flakes
1 Teaspoon dried basil
1 Teaspoon Spanish pimenton or paprika
1 small Bay Leaf crumbled or pulverized
1 Tablespoon dehydrated onion flakes (optional)


Combine all ingredients into a bowl and mix thoroughly.  I typically prefer a coarser form of this rub, but if you want a finer, more powdery consistency, a few seconds in a spice grinder or food processor will do the trick.  Apply the dry rub to the meat prior to putting it on the grill.  I usually do so several hours before I begin cooking, but I have not noticed a considerable difference in taste when I apply the rub only a few minutes beforehand.

The mix also works well as a topping for provoleta prior to melting it on the parrilla.  Finally, it can be used as a type of dry condiment and sprinkled over cooked meat, side dishes, or even buttered bread.

Buen provecho!


CC Image by fireonthehill on Flickr