Check out our selection of some of the best BBQ Rubs, Seasonings and Spices! Featuring Bad Byron's Butt Rub, Char Crust (Hickory, Amazin Cajun, and more), Chop House Steak and Beef Rub, Chef Paul Prudhomme and more...
Rubs can be as complex or as simple as you want to make them. What really makes a rub a rub is how it is applied. I suppose that you could say sprinkling salt and pepper over a steak was like adding a rub, but this really isn't what we mean when we take about rubs, particularly a traditional barbecue rub. A rub should coat the surface of the meat. You should work a rub evenly into to the meat to get the flavor inside as much as possible.
A rub should be worked into meats completely. When applying a rub to poultry try and get it in under the skin. Skin blocks flavors so putting a rub on the surface of skin won't do much for the meat. If is also good to apply your rub well before you plan to grill or smoke. A good hour will be enough in most cases, but large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before hand. This allows the seasonings to mingle with the natural juices of the meat and sink in. Dusting a pork chop with a rub seconds before it hits the grill will result in a well flavored set of burners and a good supply of smoke from burning spices. It won't add a lot of flavor to the chops.
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