BBQ Dry Rub

BBQ Rub is used for primarily two reasons
1) Flavor the meat with a delicious balance of salt, sweet and savory spices.
2) Create a luscious crust or “bark” around the meat that will hold in moisture.

Characteristics of a great BBQ Rub

* Rub is usually made up of 4 essential ingredients; salts, sugars, spices & herbs.
* Rub should be balanced, with rich blended flavours.
* Rub after taste should be pleasant to the palate like a good wine, port or scotch.
* Rub should have some heat with sharpness and long satisfying burn that stays on your palate.

Tip: The longer rubs are stored after being mixed the richer and more balanced the flavour.

Rub Recipes - Sauce Recipes - Mop & Spray Recipes - Spice List

 
Secrets for Creating a Great Rub

Fresh spices and herbs.
Buy the freshest, best quality spices you can find. There is a huge difference between the old, been-in-the-cupboard-way-to-long, "buck-a-bottle" spices, and the better, fresh stuff. This is the first secret of top barbecue competitors.

Grind your own spices.
You can't get any fresher than that. Use a manual spice grinder, or mortar and pestle, for best results. It is better to "coarse" grind spices, as this imparts more flavor during cooking. Electric grinders are good if there is a good "coarse" grind feature.

Start with two basic ingredients, sugar and salt.
Before creating your own signature rub, use a proven ratio of ingredients until you get comfortable with how different spices taste with different meats and under different cooking conditions.

Use darker sugars, course (kosher) salt and garlic granules..
This is a competitor's edge.

Create a Rub by adding spices at a ratio of 8:3:1:1.
For example:
* 8 tablespoons light brown sugar tightly packed
* 3 tablespoons kosher salt
* 1 tablespoon chili powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon thyme (crushed)
* 1/2 teaspoon onion powder
etc.
Regardless of the spices you choose to use, just maintain this ratio!

You can add or subtract spices & herbs to your liking, and if you stay with just the "competitor's ratio" for rubs, you'll always have a winner. BBQ Spice List

Rub should be absorbed for the best results.
The rub should be applied liberally to moist, thawed meat minimum two hours before going in the smoker. For maximum effect apply the rub 24 hours before cooking, wrap and store in refrigerator. This allows the rub's ingredients to mix with the meat's natural juices, effectively marinading the meat and creating a crust that will hold in the moisture when cooking. Remove meat from refrigerator (10min–1 hour) before cooking (depending on cut of meat) to allow it to come up to room temperature.

Rub Tips:
* Use fresh ground, dry chili pods vs. "chili powder".
* Sprinkle gourmet garlic granules on meat before applying rub.
* Add a little cracked pepper on top of the rub just before putting in smoker.
* Basic mustard can be applied to meat before rub to add another dimension of flavor.

BBQ Rub Recipes - Sauce Recipes - Mop & Spray Recipes - Spice List