Five Easy Steps for Using Dry Rubs

How to Use Your Dry RubA dry rub is a versatiledirect contact with the meat as well as on top of
combination of spices that extends beyond thethe skin and thoroughly within the cavity, to add
boundaries of barbecue, and can be used to seasoneven more flavor to your finished bird.When done
any dish where you want to add a kick of flavor. Inyour 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 unusualand delicate foods)Using your fingers, gently work
flavors to vegetables, salads, casseroles, and canthe rub in a circular motion, being careful not to crush
even be used to spice up condiments such asthe meat. On heartier cuts such as brisket or pork
mayonnaise for that steak sandwich!Rubs can beshoulder, use the palm of your hand to work the rub
used completely dry or they can be incorporated intointo the meat, giving it a good exercise; this helps
a liquid, usually an oil of some sort, but they arebreak down the connective tissues of these tougher
frequently combined with other "secret" purees andcuts.Step 4:If you performed step 3, apply additional
liquids, providing an additional dose of flavor as well. Inrub 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 acooking at a later time, or leave wrapped at room
coating for vegetables or shellfish prior to grilling ortemperature if cooking time is less than 1 hour away.
roasting, as the oil helps the spices adhere better toDo not leave your meat un-refrigerated for an
these foods and aids in the roasting process. We alsoextended period of time as this may result in the
mix our rubs with mustard and horseradish and usemeat becoming unsafe to eat.It is not necessary to
this paste to thoroughly coat our briskets prior tolet the meat sit for several hours after applying the
their long slow smoking.When using rubs in recipesdry rub. However, if you do have the time, allow the
that require an extended cooking time in liquids, suchrub to really penetrate into the meat and increase
as in a crock pot or batch of chili, it is best to addthe flavor level by letting it have at least one hour of
the dry rub or Texas chili seasoning required in smallresting time prior to cooking. For even greater
batches throughout, or towards the end of theresults, let the seasoned meat sit in the refrigerator
cooking process. This keeps the spice flavors at theirovernight, wrapped in plastic wrap.Step 5: About a
peak and will provide a more flavorful endhalf-hour before cooking the meat, remove it from
product.When used as a rub for meats, the processthe refrigerator, take off the plastic wrap and allow
is quite simple and adds a tremendous amount ofto 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 thethe meat. Be careful when handling the meat, so as
meat thoroughly with a paper towel, discarding paperto avoid rubbing away any of the paste - it makes
towel when finished.Step 2: Generously sprinkle thefor a tasty crust, or what is referred to as "bark".If
dry rub, or spread your wet rub paste, to coverdesired, you can add more rub to coat for even
your meat of choice with a thorough layer of themore flavor.Cook meat in desired manner, and bon
spices. With chicken and other birds, gently lift theappetite!
skin without tearing it, making sure to get the rub in