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