Quality spice rubs and saucesfor seafood, meat, poultry & vegetables.

Chef Tom Douglas first introduced

Rub with Love after being asked countless times to

reveal the secret ingredient in Etta’s Spice Rubbed

Salmon. Since then, Tom has created a whole range of

fresh, handcrafted, versatile rubs and sauces that add

a spicy kick and a whole lot of love to just about any

meat, fish or vegetable. Tom Douglas began cooking

in Seattle over twenty years ago. He owns some of

Seattle’s most remarkable restaurants which are all

located right in the heart of the city.

Tom Douglas Rub with Love® Spice Rubs & Sauces

2030 Fifth Avenue Seattle, WA 98121

ph 206.448.1193 · www.tomdouglas.com

Gift & Books

RuB with Love snack Mix Beware - one handful of this salty, sweet, savory, crunchy, chewy, wasabi hot and spicy mix of goodness will lead you down the path of addiction.

1. sPRinkLe!

Brush yourportion of

seafood, meat or poultry with a little olive oil

and then sprinkle with the desired amount of Rub

with Love.

2. RuB!

That’s right, RUB the spice rub on

to the meat or fish with your fingers.

Let set for 5minutes which

allows the rub to mingle with the natural juices.

3. cook!

Grill, saute or roast. You want

the rub tocaramelize

without burning, so keep an eye

on the heat.

sPice RuBsSeafood

Mild curry with ginger, lemon, coriander and chipotle.

Spicy TokyoToasted sesame seed, hot smoky chilis, citrus and dried seaweed.

Bengal MasalaAn exotic blend of cardamom,

coriander, clove, garlic and chive.

Chinese 12 SpiceRich with fennel, cardamom,

lemon and orange.

Crab Cake MixCelery seed, dill, dry mustardand chipotle add kick to you

crab cakes.

Smoked PaprikaDeep smoky flavor, spicy aroma and a brilliant red hue adds zing

to any dish.

SalmonSweet smoked paprika,thyme and brown sugar.

SteakDeep flavors of chilis,garlic and rosemary.

ChickenBright with star anise,

cinnamon, coriander andancho chili.

PorkCumin, coriander and a

touch of cayenne.

African Peri PeriA blast of red chili with garlic,

salt and hints of lemon.

Exotic Mushroom Aromatic porcini mushrooms

and herbes de Provence.

saucesTeriyaki SauceGinger Pineapple

Triple GarlicSpicy Red Chili

Glaze & MarinadeSweet Chili Coconut Mango Sweet & Sour

Ginger Hoisin

BarbecueAncho & Molasses

Cocoa Nib

Above: Rub with Love All-in-One BBQ Pack, Rub with Love 3 pack of Spice Rubs, Tom Douglas' Signature Spice Rubs and Reusable Cedar Grilling Plank, Tom Douglas' Tom's Big Dinners cookbook. Other items available at www.tomdouglas.com

1½ pounds ground beef

3 tablespoons Steak Rub

4 hamburger buns

Lettuce, sliced tomatoes, and sliced onions, if desired

Ancho Molasses BBQ Sauce

Grilled Burgers with steak Rub

Fire up the grill. Form the ground beef into 4 patties. Pat the Steak Rub over both sides of

the patties. Grill burgers over medium hot coals, turning as needed, until done to your liking. Serve on hamburger buns with lettuce, tomatoes, and

onions, and pass the Ancho Molasses BBQ Sauce. Serves 4.

Also try with Rub with Love Pork Rub and Cocoa Nib BBQ.

4 rib steaks, one-inch thick

Kosher salt and freshly ground black pepper

½ cup Cocoa Nib BBQ Sauce

Grilled Rib eye steakswith cocoa nib BBQ sauce

8 lamb loin chops, about 5 ounces each

2 tablespoons Mushroom Rub

2 tablespoons olive oil, as needed

Pan Roasted Lamb chopswith exotic Mushroom Rub

4 boneless, skinless chicken breasts

3 tablespoons Peri Peri Rub

Vegetable or olive oil

oven-Roasted chicken Breastswith african Peri Peri Rub

Heat the oil in a large skillet or a wok over medium-high heat.When the pan is hot, add the carrot, mushrooms, and bell pepper, and sauté for 3 or 4 minutes, adding more oil if needed. Add the snow peas and green onions and sauté for 1 or 2 minutes more. Add the tofu and Sweet Chili Glaze, stirring gently to combine.

Bring to a simmer and cook a few minutes until hot. Serve over steamed rice or cooked noodles. Serves 4.

tofu and vegetable stir fry withsweet chili coconut Glaze and Marinade

2 racks pork baby back ribs

6 tablespoons Pork Rub

1 cup Ancho Molasses BBQ Sauce

Baby Back Pork Ribs with Pork Ruband ancho Molasses BBQ sauce

Fire up the grill. Pat rub on both sides of rib racks. Cook ribs over indirect medium heat with grill covered, turning as needed. Grill until cooked through and tender, about 1 hour. During the

last 5 minutes of cooking time, brush the ribs on both sides with sauce, turning frequently to glaze the sauce on the ribs. Remove

ribs from grill, slice between rib bones, pile on a platter and serve, passing additional sauce. Serves 4.

Fire up the grill. Season the steaks on both sideswith salt and pepper. Grill steaks over medium hot coals to desired doneness (about 125°F on an instant reading thermometer for rare; 165° F for well-done), turning as needed. During the last few minutes of grilling, brush

with BBQ sauce on both sides, turning frequently to glaze the sauce onto the steaks. Remove the steaks from the

grill and serve with additional BBQ sauce. Serves 4.

Also try with Rub with Love Exotic Mushroom Rub.

Put the skillet in the oven and cook the chopsto the desired doneness. (For medium rare,chops will read 125°F on an instant read

thermometer, about 8 minutes total cooking time.) Transfer the chops to a platter and serve.Serves 4 to 8 (depending on whether you serve

1 or 2 chops per person).

Preheat the oven to 400°F. Pat the Peri Peri Rub over both sides of the chicken breasts. Brush a baking sheet with oil. Put the chicken breasts on the baking sheet and roast, turning them

over with a spatula halfway through the cooking time, until the chicken is cooked through, about 12 to 15 minutes. Remove the

chicken from the oven and serve. Serves 4.

1½ tablespoons vegetable oil

1 medium carrot, peeled and thinly sliced

¼ pound mushrooms, sliced

½ red bell pepper, cut into thin strips

¼ pound snow peas or snap peas

4 green onions, trimmed and cut into 2-inch pieces

¾ pound firm tofu, drained and cut into 1–inch cubes

2/3 cup Sweet Chili Coconut Glaze

Steamed rice or cooked noodles

16 large prawns, about 1 pound, shelled and deveined, tail on

4 bamboo skewers, soaked in cold water 30 minutes and drained

½ cup Pineapple Ginger Teriyaki Sauce · Vegetable oil, as needed

Broiled shrimp skewers with Ginger Pineapple

teriyaki sauce

Preheat the broiler. Thread 4 prawnson each skewer and brush lightly with oil.Broil for 2 minutes, turning the skewers

as needed. Brush with teriyaki sauce and continue to broil until the prawns are cooked

through, about a minute more. (Cut into a prawn to check doneness) Serve with

additional Teriyaki Sauce on the side. Serves 4.

Also try with Rub with Love SweetChili Coconut Glaze & Marinade.

4 salmon fillets, 6-ounces each

3 tablespoons Salmon Rub

1½ tablespoons olive oil, as needed

Pan-seared salmon with salmon Rub

Pat the Salmon Rub over both sides of each fillet.Heat the oil in a large skillet over medium heat. Add

the salmon and cook on both sides to desired doneness, watching carefully so rub does not burn,

about 7 to 10 minutes. Serves 4.

Also try with Rub with LoveGinger Hoisin Glaze & Marnade.

Also try with Rub with Love Mango Sweet and Sour Glaze & Marinade.

Also try with Rub with LovePork Rub or Chicken Rub.

Also try with Rub with Love Bengal Masala Rub.

Also try withRub with Love Ginger Hoisin

Glaze & Marinade.

Preheat the oven to 450°F. Pat the rub overboth sides of the chops. Heat the oil in a large

oven-proof skillet over medium-high heat (or divide between 2 skillets). When the pan is hot, add thechops and sear for a few minutes on each side.