Rubs – Enhancing the Flavor of Your Meats

You can use spices and seasonings to add flavor and color to your grilled foods.

There are two different kinds of rubs, dry and wet. Dry rubs are made of spices and herbs, which you can sprinkle on the meat or rub into the meat.

Wet rubs have a liquid base, which is usually an oil and is used to coat the meat’s surface.

How you use rubs is a matter of personal taste. A good rub should add flavor and color to the food but not overwhelm the natural flavor of the food that you are enhancing. Most dry rubs contain paprika, cayenne pepper, and chili powder. You don’t want to use too much cayenne pepper and make the meat so spicy that you don’t want to eat it. You should use a combination of strong and mild spices to add color and compliment the food’s flavor. There are many recipes and ready-prepared rubs. The rub you use is really just your personal preference.

To get rubs to stay on the meat, you need the meat’s natural moisture. To properly apply a rub, you should work it into the meat evenly. If you are applying the rub to chicken or other poultry, you should try to get it underneath the skin. The skin will block the flavor, so if you don’t get it underneath, you won’t be flavoring the meat.

The advantage of using a wet rub is that it will stay on the meat better. When using rubs on foods that are naturally dry or meats such as chicken with the skin on, you should use a wet rub. A wet rub will help keep meat from drying out and helps keep the meat’s natural juices inside. Using rubs with oil in them can help keep the food from sticking to your grill. Wet rubs should be about as thick as a paste so that they will stay on the food.

You should always apply rubs at least an hour before you plan to grill. For chicken and roasts, you should use the rub the night before. You want the rubs to combine with the food’s natural juices and penetrate the meat.