Dry rub 101
by Kelsey Jones
Dry rubs are seasoning mixtures that are massaged onto various meats before they are cooked. They have become popular as a way to add flavor and help the meat retain its natural juices during cooking. They also have become as essential to the tailgating experience as charcoal, ice cubes and tickets.
Any rub should be applied to the meat well before it is to go on the grill – 24 hours is ideal, although an hour or two would suffice if time is a factor. Make sure all sides of the meat are covered evenly, then cover and refrigerate the meat until it is time to go on the grill.
There are several basic seasonings that are found in many simple dry rub recipes, many of which can be found in almost any cabinet or pantry. Preparing the dry rub and applying it on the meat is best to do before heading to the tailgate. Some of the most common dry rub seasonings are salt (go easy here, too much can make the meat dry), garlic powder, onion powder, paprika, thyme, pepper (black, red, white), sage and even brown sugar.
The ingredients used in a dry rub depend usually on the type of meat that is being cooked and the flavor or style that the tailgater wishes to prepare it – you might not use the same rub to prepare chicken that you would use on pork ribs.
Rubs can be used on almost any meat that can be cooked on a grill or smoker. Some of the easiest and most common meats to prepare include chicken (whole, cut into pieces, boneless breasts), burgers, steaks, pork brisket or butt, pork or beef ribs.
Although dry rubs are most popular for outdoor grilling, they can be a tasty and effect addition to any meat prepared indoors in advance of the tailgate.
And while preparing meat ahead of time is OK, grilling or smoking dry rub=prepared meat is the preferred by many. Using wood chips will give meat a seasoned, smoky flavor, whereas using charcoal briquettes require keeping a constant vigil on the grill or smoke so the meat does not become too dry, or is served undercooked. When selecting a smoker, remember that usually you get what you pay for.
There are hundreds of dry rub recipes available, but several use a collection of commonly found ingredients. Here are two tried-and-true for any popular tailgate meat.
Dry Spicy BBQ Rub ¼ cup ground cumin
¼ cup paprika
¼ cup garlic powder
¼ cup onion powder
¼ cup chili powder
¼ cup kosher salt
¼ cup cayenne pepper
¼ cup black pepper
¼ cup white pepper
¼ cup brown sugar
Dry Rub For Ribs
2 tablespoon paprika
2 tablespoon light brown sugar
2 tablespoon salt
1 teaspoon ground red pepper
1 teaspoon dry mustard
1 bay leaf
Combine ingredients in food processor or blender and mix until bay leaf is pulverized and mixture is thoroughly blended.
All Purpose Spice Rub¾ cup paprika
¼ cup ground black pepper
¼ cup salt
¼ cup granulated sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
