Grilling Guide: The Rubdown
By Mark Lucas |
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One of the most critical components in the flavor of grilled meat is the rub. A dry rub is applied to meat before cooking, and is usually permitted to sit for awhile (as little as 15 minutes, at the longest, overnight). All spices have resins and oils in them that create a marriage with the meat, and provide the incredible flavors associated with good barbecue. Now, there's no set way to create a rub. The spice blends can be as different as the people that apply them. Over time, you'll develop your own favorites, but here are a few simple, delicious rub recipes to get you started. All you need to do is mix them together thoroughly and apply them to the meat.
Rib Rub
4 Tbl brown sugar
2 Tbl kosher salt
2 Tbl chili powder
2 Tbl ground cumin
2 Tbl freshly ground white pepper
1 Tbl cayenne pepper
1/4 C sweet paprika
Jamaican Jerk Rub
(used on chicken)
2 tsp brown sugar
1 1/2 tsp onion powder
1 tsp ground black pepper
1 1/2 tsp crushed thyme
1/2 tsp cayenne pepper
1/2 tsp salt
1 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
Spicy Cajun Rub
1 1/2 tsp white pepper
1 1/2 tsp ground black pepper
2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
Five Alarm Rub
1/2 C brown sugar
1/3 C red pepper
1/3 C cayenne pepper
1/3 C ground chipotle pepper
1/6 C chilli powder
1/6 C kosher salt
Classic Brisket Rub
1/3 C brown sugar
1/3 C kosher salt
1/3 C sweet paprika
1/3 C chili powder
1/3 C ground pepper
Tips
1. Don't be afraid to use the rub. Make sure you completely coat the meat.
2. Don't actually rub it in. Don't let the name fool you. It can be helpful, sometimes, to rub the spices into a thicker cut of meat like pork shoulder, but it isn't necessary.
3. If you take the brown sugar out of the rubs above, and layer the other spices with brown sugar between portions, you'll create more of a seal. Allow the brown sugar to begin to revert back to molasses, then spice on top of molasses.
4. Apple juice can be applied with a $1 spray bottle occasionally during cooking. This will not only apply moisture, but it will sweeten the meat, as well.
5. No sauce for you! If you choose to put barbecue sauce on your meat, don't apply it until 15 minutes before the meat's done cooking. Most sauces contain a lot of sugar, which will burn your meat.
Originally Published: July 1, 2010
