Red Devil Rub

Whole-grain Dijon mustard is the engine of this rub, and it does double duty: the vinegar in the mustard tenderizes while the mustard seeds add a peppery crunch that sticks to the surface of meat. Fresh basil slivered fine adds an aromatic, almost sweet herbaceous note that you don’t typically find in barbecue rubs, and that’s what makes this one stand out.

Cayenne brings the “devil” heat, while black pepper backs it up with a sharper, more immediate bite. Olive oil loosens the mustard into a spreadable paste that coats chicken, fish fillets, or pork chops evenly.

This rub works best applied right before grilling. The mustard forms a thin crust as it hits the heat, sealing in moisture and creating a tangy, spicy bark on the surface.

Pro Tips

• Use whole-grain (seedy) Dijon, not smooth. The seeds create texture on the surface of the meat that becomes a crunchy crust when grilled.
• Sliver the basil very fine (chiffonade) so it distributes evenly through the mustard paste. Large leaves won’t stick and fall off during cooking.
• Apply a thin, even layer. The mustard is strong, and too much will overpower the meat rather than complement it.
• This works especially well on fish. The mustard crust protects delicate fillets from drying out on the grill.

Variations

• Honey devil: Stir in a teaspoon of honey to balance the heat with a touch of sweetness that caramelizes on the grill.
• Tarragon swap: Replace the basil with fresh tarragon for a more French-leaning flavor that pairs beautifully with chicken.
• Extra heat: Double the cayenne and add a pinch of crushed red pepper flakes if you want this rub to truly earn its name.