A Monterey rub is a flavorful blend of spices and herbs used to season meats before grilling or smoking. It typically contains salt, pepper, paprika, garlic powder, onion powder, cumin, chili powder, brown sugar, and dried herbs like oregano and thyme. The rub gets its name from Monterey Jack cheese, which is a key ingredient in the cuisine of Monterey, California. When rubbed onto meats, a Monterey seasoning mix forms a flavorful, sticky crust when cooked over high heat. It adds both sweet and savory notes to beef, pork, chicken, and seafood.
What are the Origins of Monterey Rub?
Monterey rub originated in the Central Coast region of California, drawing inspiration from Santa Maria-style barbeque. This barbeque style emergence in the mid-20th century and is characterized by grilling beef tri-tip seasoned with garlic, pepper, and other spices over red oak wood. The Monterey Jack cheese history also influenced the blend, as Monterey Jack has been produced locally in Monterey County since the 1800s. Chefs started experimenting by rubbing tri-tip and other meats with spice blends containing pulverized Monterey Jack, garlic, herbs, and peppers to replicate the flavors in the smoked meat. This evolved into the typical sweet and savory Monterey rub recipe used today.
What Ingredients Go Into a Monterey Seasoning?
While recipes can vary, these are the main ingredients found in most Monterey meat rubs:
Salt
Salt enhances and amplifies the other flavors in the rub. Kosher salt or sea salt is best as the large grains stick well to meat. Use about 1-2 tablespoons for a standard batch.
Black Pepper
Freshly cracked black pepper adds heat and a peppery bite. Use about 1-2 tablespoons cracked peppercorns.
Paprika
Paprika contributes a sweet, smoky red pepper flavor. Use about 3 tablespoons of smoked Spanish paprika for the best flavor.
Chili Powder
Chili powder provides a blend of chili pepper flavors, like ancho, chipotle, and cayenne. Use 2-3 tablespoons of mild or spicy chili powder.
Garlic Powder
Garlic powder provides the quintessential garlic punch. Use about 1-2 tablespoons garlic powder.
Onion Powder
Onion powder adds savory, oniony notes. Use about 1-2 tablespoons onion powder.
Ground Cumin
Cumin adds earthiness and smokiness. Use about 1 tablespoon ground cumin.
Brown Sugar
Brown sugar balances the spice and contributes sweetness. Use 2-3 tablespoons lightly packed brown sugar.
Dried Oregano
Oregano provides woodsy herb flavor. Use about 1 tablespoon dried oregano leaves.
Dried Thyme
Thyme adds earthy aromatics. Use about 1 tablespoon dried thyme leaves.
Cayenne Pepper
Cayenne pepper brings additional heat. Use about 1 teaspoon or to taste.
Ground Mustard
Ground mustard seeds contribute tang. Use about 1 teaspoon ground mustard.
What is the Flavor Profile of Monterey Seasoning?
The combination of ingredients in Monterey rub makes for a versatile, complex flavor profile. Here are some of the tasting notes:
– Sweet – The brown sugar balances out the spice and contributes sweetness reminiscent of molasses or honey. This sweetness caramelizes nicely on meats.
– Savory – Onion, garlic, cumin, and thyme create an underlying savory, earthy flavor.
– Smokey – Smoked paprika and chili powder lend a barbecue-like smoky flavor, like meats cooked over an open fire.
– Spicy – Chili powder, cayenne, black pepper, and cumin add degrees of heat that can range from mild to hot depending on the amounts used.
– Herbaceous – Oregano brings a fresh, woodsy herb note.
– Tangy – Mustard seeds provide a bit of tanginess and zip.
When rubbed on meats and cooked at high heat, these flavors meld together in an irresistible way. The sugars caramelize to form a sticky crust, the spices bloom, and the herbs provide freshness.
What Types of Meat Work Best with a Monterey Seasoning?
Monterey rub pairs well with most meats. The spice blend enhances their natural flavors without overpowering them. Here are some of the most popular types of meat to season with a Monterey mix:
Tri-Tip Roast
Tri-tip is the classic choice, since Monterey seasoning originated as the go-to seasoning for Santa Maria grilled tri-tip. The cut is also known as bottom sirloin roast. The rub forms a tasty crust over the lean, beefy meat.
Chicken
The spices complement chicken beautifully. They add lots of flavor to mild chicken breasts. The sweetness also pairs well with chicken thighs.
Pork Tenderloin
Pork tenderloin gains tons of flavor from a Monterey rub. The brown sugar in the mix helps form a caramelized crust on the pork.
Ribs
Monterey seasoning is fantastic on ribs, whether pork baby back ribs, beef short ribs, or lamb ribs. It forms a nice bark and adds both sweet and savory notes.
Salmon
The mix also works well to season meaty salmon fillets before grilling or smoking. The spice blend stands up to the oiliness of salmon.
Shrimp
For seafood lovers, a Monterey rub infuses great flavor into jumbo shrimp before grilling.
How Should You Apply a Monterey Seasoning?
To get the most flavor, ensure the Monterey seasoning fully coats the exterior of the meat before cooking:
– Trim any excess fat from the meat first so the rub adheres best to the meat itself.
– Pat the meat dry so the spices stick better.
– Rub the spice mix thoroughly over all surfaces of the meat. Apply up to a day ahead and refrigerate for maximum infusion.
– Use your hands to massage the rub into the meat. Don’t be shy with it.
– Make sure to coat the sides and ends well, not just the top and bottom.
– Let the seasoned meat sit at room temperature for about 30 minutes before cooking so the meat absorbs the flavors.
– For large cuts like brisket and roasts, applying a second coat of seasoning just before grilling or smoking helps form a thicker crust.
What Are the Best Cooking Methods for Monterey Seasoned Meat?
Monterey rub really shines when cooked using dry heat cooking methods like grilling, smoking, roasting, and broiling. Here are some techniques to try:
Grilling
Grilling over direct high heat is ideal for thinner steaks, chops, chicken pieces, shrimp, and vegetables. It chars the exterior and caramelizes the sugar in the rub beautifully.
Smoking
For larger, tougher cuts like brisket, pork shoulder, and ribs, low and slow smoking infuses deep smoky flavor.
Roasting
Roasting in the oven is great for thicker pork and beef roasts or whole chickens. Roast at 400°F until browned and tender.
Broiling
Broiling works similarly to grilling, charring the exterior crust nicely. It’s good for finishing thicker, uneven cuts.
Indirect Grilling
For very large cuts like turkey and whole fish, grill over indirect low heat, then finish directly over the coals.
Aim for an internal temperature of 145°F for pork, 160°F for ground meats and poultry, and 125-135°F for steaks. Let rest 5 minutes before slicing into the Monterey seasoned meat.
What Sides Go Well with Monterey Seasoned Meat?
Monterey rub works for a wide variety of meals. Here are some delicious sides to consider pairing it with:
Baked Beans
Sweet, smoky baked beans complement the flavors perfectly.
Coleslaw
Cool, creamy coleslaw balances the spices nicely.
Mac and Cheese
Ooey-gooey mac and cheese is a comforting accompaniment.
Corn on the Cob
Grilled corn on the cob makes a nice sweet, vegetal side.
Potato Salad
Potato salad is a classic barbecue side dish.
Cornbread
Warm cornbread with honey butter soaks up any juices.
Grilled Vegetables
Grilled veggies like onions, peppers, zucchini, and squash pick up the savory flavors.
Dinner Rolls
Fresh baked rolls work with any meat.
Baked Potatoes
Baked russet or sweet potatoes round out the plate.
Conclusion
A Monterey seasoning rub takes grilled and smoked meats to finger-licking heights. The sweet and savory spice blend forms a crave-worthy crust while infusing meats with incredible depth of flavor. From classic Santa Maria tri-tip to chicken, ribs, pork tenderloin, salmon, and more, Monterey rub works magic on just about anything you throw on the grill or smoker. Use a generous coating and fire it up over direct heat for unforgettable backyard barbecue cuisine. Pair with classic sides like baked beans, coleslaw, cornbread, and grilled veggies for an all-American feast. Once you try Monterey seasoned meats hot off the grill, you may never want to eat meat cooked any other way again.
| Ingredient | Amount |
|---|---|
| Kosher salt | 1-2 tablespoons |
| Black pepper | 1-2 tablespoons |
| Smoked Spanish paprika | 3 tablespoons |
| Mild chili powder | 2-3 tablespoons |
| Garlic powder | 1-2 tablespoons |
| Onion powder | 1-2 tablespoons |
| Ground cumin | 1 tablespoon |
| Light brown sugar | 2-3 tablespoons |
| Dried oregano | 1 tablespoon |
| Dried thyme | 1 tablespoon |
| Cayenne pepper | 1 teaspoon |
| Ground mustard | 1 teaspoon |
Monterey Rub Ingredients
This table summarizes the typical ingredients and amounts used in a Monterey seasoning recipe. Feel free to adjust the quantities to suit your desired level of heat and sweetness. Make up a big batch so you always have this versatile barbecue rub on hand.