Rub Tips

A rub is a combination of herbs, spices, and seasonings which add flavor and texture to meats. The great thing about rubs is that they can be used on just about any kind of beef. Let your imagination and your tastebuds be your guide!

Rubs come in two varieties, wet rubs and dry rubs. A dry rub is consists of dry ingredients- herbs, spices, and seasonings and can be either sprinkled over meat or actually rubbed in. You should work a rub evenly into to the meat to get the flavor inside as much as possible, so you want to either heavily sprinkle the meat with the ingredients or rub (hence, the name) the ingredients into the meat.

A wet rub contains a liquid ingredient, usually oil and is coated over the surface of the meat. You want the wet rub spread over the meat thick enough allow a good "crust" to form when the meat is cooked.

What you want to use for your rub is really a matter of personal taste. You want a good rub to add flavor and color but you don't want it to overpower the flavor of the meats you are rubbing. Some of the spices common to most rubs are:

  • Salt: Salt helps the rub penetrate into the meat, and brings out the flavors of the ingredients.
  • Sugar: Sugar caramelizes when exposed to high heat and adds a needed sweetness to may rubs. However, be frugal when adding sugar, as it can easily burn.
  • When adding seeds, nuts, dried herbs, or spices, crush or grind them them first so they can release their entire flavor.

Dry Rubs

Most dry rubs contain some common ingredients: paprika, chili powder, granulated garlic, cayenne, etc.

It is alway a good idea to mix strong spices with milder, complimentary ones which enhance the flavor of the meat.

If you're going for a hot spice combination, mix mild chili powder with cayenne and paprika. It will give the meat a good color and add the level of heat you want without making the meat too spicy to eat.

Apply dry rubs to the meat well before you plan cook. Although rubs can be applied just before cooking, it is best to apply 1 to 4 hours before cooking, placing the meat in a plastic food bag in the refigerator. Small rubbed steaks require at least an hour and largeer roasts or briskets should be rubbed down at least 2 - 12 hours before cooking. By applying the rub early allows the spices to penetrate deeply into the meat, giving the rub time to mingle with the natural juices of the meat.

Dry Rub Preparation Tips

  • 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.

Wet Rubs

A wet rub has a moist ingredient added to the spices and herbs. Common ingredients added to make a wet rub may include, mustard, finely chopped garlic, oil, horseradish, soy sauce, or yogurt. Wet rubs should have the consistency of a thick paste and are often referred to as pastes.

The advantage of a wet rub is that it sticks to the meat better, espcially to smooth surfaced meats or meats that tend to be naturally dry. The other advantage of a wet rub is that it can help keep meat from drying out. When using oil as the base of the wet rub, it becomes as a moisture barrier, keeping the natural juices inside the meat. It also keep meats from sticking to the grill.

Wet Rub Tips

  • Prepare a wet rub just before cooking. Wet rub flavors tend to dull quickly, so they’re not good make-ahead candidates.
  • Fire up the grill before you coat the food. Pat a wet rub into place right before the food goes on the grill.
  • Set the rubbed food on the grill, and leave it undisturbed for at least two or three minutes so the crust begins to form.
  • Use wide, thin utensils when turning foods with wet rubs to keep the delicate crust intact.
  • If possible, turn the food only once (or not at all). Turning often can chip or break the crust.