Hello summer! Although, I don't mind a nice winter day with a cup of hot chocolate, my favorite fleece blanket and a great Lifetime Movie; I'll be the first to admit that I love me a great BBQ something (no pork on my fork) ribs, steak, chicken, etc.
So while grocery shopping I came across a very handy pamphlet that "Rubbed" me the right way ;-)
Check out these rub recipes that you can add to your next barbecue that will bring your meats to life.
Use Kosher salt, which is made for brining and seasoning.
We recommend brown sugar or Turbinado, Demerara, or another "raw" sugar.
Remember, sugar can scorch at 325 degrees and above, so watch your heat.
A dry rub is made of equal-sized parts. We'll start with 10 parts salt. Two to three parts of your rub should be sugar Your other herbs and spices should be another six to eight parts, making for about 10 parts salt and about 10 parts sugar, herbs, spices and anything else.
Keep it on the salty side of beef, fish and game.
-1/4 cup Kosher salt
-1/4 cup brown sugar for every 4 cups of water
Unlike peppers and signatures. It's harder to overdo these flavors in your rub. Cumin, Garlic powder, Onion powder, Paprika.
Can't have sweet without heat! Black pepper (medium heat). Cayenne or "Ground Red" pepper (hot), Chili powder (mild to medium heat) or White pepper (mild)
These are strong ingredients that can make a rub great. Be curious, but careful. Allspice, Cinnamon, Clove, Dill, Ginger, Mustard powder, Nutmeg, Oregano, Rosemary, Thyme.
HOW TO RUB:
Apply the rub with your hands, being sure to cover everything. Discard leftover rub that's touched by raw meat.
LET THAT SINK IN:
After dry-rubbing. Wrap the meat in plastic and let it sit in the refrigerator for between one hour and 24 hours before soaking.
Pick your favorite flavors & tastes.
-Herbs & spices
-Mix enough to cover the meat.
-Soak for 2-10 hours.
From the BBQ Battle Pros