| How to Use Your Dry RubA dry rub is a versatile | | | | direct contact with the meat as well as on top of |
| combination of spices that extends beyond the | | | | the skin and thoroughly within the cavity, to add |
| boundaries of barbecue, and can be used to season | | | | even more flavor to your finished bird.When done |
| any dish where you want to add a kick of flavor. In | | | | your meat should be coated with a nice even layer |
| addition to the usual method of rubbing it into meats, | | | | of rub or paste.Step 3: (Optional - especially with fish |
| a dry rub can be used to add new and unusual | | | | and delicate foods)Using your fingers, gently work |
| flavors to vegetables, salads, casseroles, and can | | | | the rub in a circular motion, being careful not to crush |
| even be used to spice up condiments such as | | | | the meat. On heartier cuts such as brisket or pork |
| mayonnaise for that steak sandwich!Rubs can be | | | | shoulder, use the palm of your hand to work the rub |
| used completely dry or they can be incorporated into | | | | into the meat, giving it a good exercise; this helps |
| a liquid, usually an oil of some sort, but they are | | | | break down the connective tissues of these tougher |
| frequently combined with other "secret" purees and | | | | cuts.Step 4:If you performed step 3, apply additional |
| liquids, providing an additional dose of flavor as well. In | | | | rub to evenly coat the meat.Thoroughly wrap the |
| these cases, it is referred to as a wet rub or paste. | | | | meat in plastic wrap, and place in the refrigerator if |
| We prefer to use a wet rub with an oil base as a | | | | cooking at a later time, or leave wrapped at room |
| coating for vegetables or shellfish prior to grilling or | | | | temperature if cooking time is less than 1 hour away. |
| roasting, as the oil helps the spices adhere better to | | | | Do not leave your meat un-refrigerated for an |
| these foods and aids in the roasting process. We also | | | | extended period of time as this may result in the |
| mix our rubs with mustard and horseradish and use | | | | meat becoming unsafe to eat.It is not necessary to |
| this paste to thoroughly coat our briskets prior to | | | | let the meat sit for several hours after applying the |
| their long slow smoking.When using rubs in recipes | | | | dry rub. However, if you do have the time, allow the |
| that require an extended cooking time in liquids, such | | | | rub to really penetrate into the meat and increase |
| as in a crock pot or batch of chili, it is best to add | | | | the flavor level by letting it have at least one hour of |
| the dry rub or Texas chili seasoning required in small | | | | resting time prior to cooking. For even greater |
| batches throughout, or towards the end of the | | | | results, let the seasoned meat sit in the refrigerator |
| cooking process. This keeps the spice flavors at their | | | | overnight, wrapped in plastic wrap.Step 5: About a |
| peak and will provide a more flavorful end | | | | half-hour before cooking the meat, remove it from |
| product.When used as a rub for meats, the process | | | | the refrigerator, take off the plastic wrap and allow |
| is quite simple and adds a tremendous amount of | | | | to return to room temperature. If a dry rub was |
| flavor to the finished product.Step 1: Wash the meat, | | | | used, it will have become pasty from the juices of |
| and trim it of any excess fat, silver-skin, etc. Dry the | | | | the meat. Be careful when handling the meat, so as |
| meat thoroughly with a paper towel, discarding paper | | | | to avoid rubbing away any of the paste - it makes |
| towel when finished.Step 2: Generously sprinkle the | | | | for a tasty crust, or what is referred to as "bark".If |
| dry rub, or spread your wet rub paste, to cover | | | | desired, you can add more rub to coat for even |
| your meat of choice with a thorough layer of the | | | | more flavor.Cook meat in desired manner, and bon |
| spices. With chicken and other birds, gently lift the | | | | appetite! |
| skin without tearing it, making sure to get the rub in | | | | |