There’s the rub

BY NANCY H. CROSBY

Dry rubs are a great way to add intense flavor to grilled foods. And rubs are fast. Unlike marinades, you can cook foods almost immediately after applying the rub.

The classic steakhouse rub contains freshly grated pepper, garlic powder, a little salt and perhaps a little dry mustard. Then you might add dried rosemary, thyme, sage, cumin, chili powder or a variety of other spices for a virtually calorie-free combination.

Grilling is an easy way to cook lighter. Just select small portions of lean cuts, trim visible fat, and use the flame and a dry rub for great flavor.

—Nancy H. Crosby, R.D., has 29 years’ experience counseling diabetics and others who require therapeutic diets. She currently works with dialysis patients at the Nephrology Center of Augusta’s Vidalia clinic.