The Small Town Chef

Fast flavor for fish, shrimp, and anything that swims. When it comes to seafood, people always think marinade first—but dry rubs? They’re quicker, bolder, and often even better. Rubs bring instant flavor without the risk of over-marinating delicate proteins like shrimp or white fish. Just pat dry, coat, and cook. Done.   These three rubs are built for shrimp, salmon, cod, scallops—whatever you've got. They’re global in vibe and dead simple to pull off. You can grill, roast, sear, or even broil with them. Let’s dive in. 🌴 1. Caribbean Citrus-Spice Rub (Great on Shrimp or Salmon) Bright, warm, and zippy—this one’s like a Caribbean breeze in rub form. The citrus zest cuts through rich seafood, while warm spices and a little heat round things out. Think beach cookout vibes.   What’s in it: 1 tbsp brown sugar 2 tsp ground allspice 2 tsp smoked paprika 1 tsp garlic powder 1 tsp kosher salt 1 tsp ground coriander 1 tsp lime zest (or lemon) ½ tsp cayenne (adjust to taste) Optional: p...

Big flavor, no marinade required—just rub, rest, and roast or grill. If you’ve got chicken and 5 minutes, you’ve got dinner that tastes like you spent all day. Dry rubs are one of my favorite ways to season chicken—especially when grilling or roasting—because they’re quick, flavorful, and easy to tweak depending on what you’re in the mood for.   These three rubs bring serious global flavor: one rooted in smoky North Africa, one bright and lemony from the Middle East, and one that’s all about authentic Jamaican Jerk heat. Each is punchy, aromatic, and dead simple to pull off. Let’s get into it. 🔥 1. Authentic Jamaican Jerk Rub This is not your sweet “BBQ jerk chicken” nonsense. This is bold, peppery, herby, and deeply aromatic—exactly what jerk should be. Built on allspice, thyme, and Scotch bonnet-level heat, this dry rub is an absolute beast on the grill, especially with dark meat.   What’s in it: 1 tbsp ground allspice 2 tsp dried thyme 1 tsp ground cinnamon 1 tsp ground gi...

Big Flavor. No Fuss. Perfect for Grilling or Roasting. If you’ve got pork and a pantry, you’ve already got the makings of something amazing. Dry rubs are one of my favorite ways to bring serious flavor without the need for extra sauces, marinades, or fuss. You mix it, rub it, let it hang out for a bit, and you're good to go—grill, roast, or even smoke. Today I’m sharing three bold, globally-inspired dry rubs I reach for constantly. Each one hits different: smoky and sultry, herby and bright, or warm and aromatic. These rubs are easy to whip up, easy to scale, and seriously delicious on everything from chops to pork shoulder to tenderloin. Let’s take a little world tour, shall we? 🌶 1. Mexican-Inspired Ancho-Cocoa Rub This rub is like a slow burn campfire—smoky, a little sweet, earthy from the cocoa, with just enough warmth to make things interesting. It’s killer on pork shoulder or anything you’re tossing on the grill for a taco night. What’s in it: 1 tbsp ancho chile powder 1 tbs...