Dry Rubs




 

Dry Rubs

These are mixtures containing any number of dried herbs and spices. Dry rubs adhere using the natural moisture of the meat, poultry, or fish.

Dry rubs will not burn on the grill the way marinades do, this makes a dry rub perfect for meat that require long cooking times, such as ribs or pulled pork.
The best rubs are often a combination of strong and mild spices and herbs that enhance the flavor and color of the meat without over powering the taste of the meat.

Dry rubs become paste when ingredients such as oil, crush garlic, mustard, soy sauce, Worcestershire sauce or horse radish is added.

There are endless combination's of rub recipes you can make, the trick is finding a blend you really like. Start by trying some recommended recipes, than experiment by adding or changing a spice or herb to your taste.

Rubs can be applied right before cooking, but applying rubs 1 to 4 hours before cooking and storing in the refrigerator, in a plastic food bag, helps the spices penetrate deeper into the meat.
The best way to apply a rub is to massage directly into food, or sprinkle heavily onto meat.

Dry Rub Tips

Dry Rubs
  • Use 1 to 2 tablespoons of rub for each pound or 1/2 kg of meat.
  • Dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used when you need it.
  • Keep a record of the different spices and amounts of each used for future recipes.
  • When mixing and storing rubs, record the date on the container storing the rub.
  • You can freeze meat after applying a rub, just thaw and enjoy at a later time.
  • Don't reuse remaining rub after it has been in contact with meat.
 
 

Dry Rub Recipes