Rub It, Love It!
Rubs are an easy way to add flavor to everyday dishes and just like all cooking there’s some tips to make your first rub easy:
- Allow meat time to absorb the flavors by applying the rub, wrapping in plastic and place it in the refrigerator. Generally about 6 hours is enough time.
- For every pound of meat you need about 1 and a half tablespoons of dry rub.
- Any acid from lemon juice or vinegar will alter the food’s texture by curing the meat.
- Don’t extend the shelf life of a dry rub beyond two months.
- Great spices for almost any rub: cumin, chipotle peppers, oregano, cilantro and orange peel.
- Use fresh herbs when possible, it makes a difference!
- Do not use salt in a rub as it will extract moisture from the meat!
These are just a few suggestions to get you started on your own homemade dry rub. Experiment with different seasonings till you find your favorite mixture, there is no right or wrong formula.
Let us know some of your favorite rub recipes!