About Dry Rubs
Keys: Bbq Barbequed Barbecued Grilling Information Rubs Spice Blends
Yield: 1
Ingredients:
The Importance of Rubs
Method:
The rub is the second most important part of the barbecue process, the
smoking technique being the first. There are two main concepts to keep
in mind when formulating your rub. The proportion of salt should be
great enough to trigger osmosis and begin to draw the moisture from the
surface of the meat, and (some may disagree with this) the proportion of
sugar should not be excessive because it will caramelize and burn during
smoking and leave a bitter taste. However, since sugar contributes to
osmosis, it is an important component and shouldn't be eliminated.
Your rub should only be limited by your imagination. The other
ingredients to consider can include paprika, cumin, garlic powder, onion
powder, black pepper, cayenne pepper, chile powder, oregano, sage, or
anything that you enjoy.
Keeping your rub in a shaker makes it easier to apply. Rub should be
applied at least the night before smoking. For better flavor let the
meat absorb rub for up to three days. Shake the rub over the entire
surface of the meat to be smoked. Use a generous amount at first and
then, as it starts to get moist and adhere, add more. I don't think it's
necessary to "rub" it in. I find that it only results in uneven
distribution, and it stains your hands. Wrap the meat loosely in butcher
paper and leave in the fridge until a couple of hours before smoking.
Rubs are better than marinades for large pieces of meat such as briskets
and pork butts. For cuts such as these, the internal and external fat
melts through the meat during cooking keeping it moist. I believe that
the texture of the meat is improved by drawing out excess moisture,
before cooking, through osmosis. The dry surface of the meat and the rub
itself combine to produce a flavorful and attractive crust on the
finished product.
.
A friend is one who knows us, but loves us
anyway.*Angelique*
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