BBQ Rubs - The Easy Way

The Easy Step-By-Step Method To Improving The Flavour Of Your BBQ Meats

The advantage of a wet rub (or paste) is that it sticks to the meat better. This is particularly important if you are cooking poultry with the skin on or some other smooth surfaced meats or meats that tend to be naturally dry.

The other advantage of a wet rub is that it can help keep meat from drying out. This is especially true when using an oil based rub. The oil acts as a moisture barrier, keeping the natural juices inside the meat.

The best rub in the world is the one you made and like the best. So where do you start? Generally dry rubs start out with a few basic ingredients. Remember that a rub is a mixture of flavors, not a random mixture of spices and herbs.

A good rub will have a balanced flavor that complements the meat, not completely swamps it.

Basic Flavors:

• You want to start your rub with the basic flavors: salty and/or sweet.
• If you choose plain salt and plain sugar you will get a good, basic base with which to start.
• Once you've built up a bit of experience you can start experimenting with variations such as white, brown, turbinado or any other kind of sugar.
• If you're making a wet rub, molasses or golden syrup is another variation you can try. These add a different flavor to your rub that can really enhance the taste.
• Salt has a multitude of options as well; regular table salt, sea salt, kosher salt, saltlake salt and so on. Also, you can experiment with flavored salts such as garlic, onion or seasoning salts. Remember, salt should always be measured by weight not volume.
• A simple combination like brown sugar and onion salt will give you a good rub.

Building Flavor:

• From here you build on the flavor and the color that will make the rub something that adds to the meat you use it on.
• For the sake of argument let's assume that you are using one tablespoon each of sugar and salt. Now add tablespoon of paprika (smoked if you can get it) as paprika is great for color but as well as flavour.
• Now you have something that really looks like the rubs you'll see in the shops, but tastes better and has no fillers, flavour enhancers or preservatives.

Herbs and Spices:

• From here you can start building on the flavor of the rub you want to make. In truth you can simply add some herbs and call it done.
• A tablespoon cup of oregano or Italian seasoning will round out the flavors and give you a good rub.
• The best tool for rub building is a good collection of spices. Line them up and add them as you see fit. If you start out making small batches of a rub you won't end up with a large supply of something that just isn't working. Experiment and you will soon have a mixture that truly suits your tastes.

• To finish off your rub you may like to add a little heat.
• You have two easily available options here; black pepper or chilli. In fact, if you like the heat like me, you'll commonly include both - just one of the advantages of making your own
• WIth chilli there are two variables to consider - how hot the chilli is and how hot you like it. Experimentation is the only way to determine both these.
• For the basic rub we've been building through the previous steps, try 1/2 teaspoon mild chilli powder.

Wet or Dry:

• OK, now, if the meat you are going to rub is not bone dry on the surface, you can use a dry rub. Proceed to the next step.
• If you're going to cook something very smooth like a whole chicken or leg of ham, you'll be better off with a wet rub that will stick to the surface.
• You can use water, but I highly recommend you use oil - my preference is olive oil as it has a good flavour, is easy to get, and is relatively healthy
• Now add your oil. Be very light-handed. You only want enough to moisten the dry ingredient or it will simply drip off the meat a few moments after you put it on/
• I can't emphasize enough that a wet rub should have the consistency of a paste - really thick.

Using It:

• OK, now for the good bit - rubbing it in. Important tip No. 1 - use your hands - get in touch with your food.
• Now, "Rub it in as you would into the face of your worst enemy !" - I heard that somewhere once, though I have yet to determine it's origin. Regardless it's the best description I've come across as it describes rather well the effort you need to use.
• Important tip No. 2 - if you've used chilli in your rub - WASH YOU HANDS THOROUGHLY with lots of soap, now, or you'll end up rubbing chilli in your eyes, or worse.
• Now you want to let your rub sit on the meat for at least an hour before cooking, or up to several hours, depending on the size of the piece of meat. The salt needs time to loosen up the meat proteins and let the flavour in.
• Important tip No. 2 - if you've used a significant amount of sugar in your rub you will probably want to cook your meat at a lower temperature than normal, and therefore for a longer period of time. Sugar burns at 130°C (266°F) and it would be a shame to ruin your work at the last stage.
• That's it , you're all ready to cook your rubbed meat - Go for it !

Once you start getting some rubs together, try them out on different meats. See what you like and what you don't. In no time you will have a collection of rubs for every meat and for every occasion.

You can find recipes to make some personal favourites at the BBQ Rub Recipes page.