Everything You Need to Know About BBQ Rub
Every griller has the desire to grill succulent and flavourful meats. Nothing beats the first bite into a juicy, smoky, grilled Cajun spice chicken. This desire results in the never ending search for the best flavour enhancer; BBQ rub. Today we will break down everything you need to know about using a BBQ rub.
A BBQ rub may seem intimidating to the average griller. How do you put it on the meat? Do you throw the spice rubbed meat on the grill right away, or do you let it marinate? Should you use a wet rub or a dry rub? What most people don’t realized is using a rub is EASY! That’s why we will be answering the questions above and more today!
What is a BBQ rub?
A BBQ rub is a mix of herbs and spices used to infuse meat with flavour. It is both a great option for people who do not like to cover their meat in sauce, or it can complement a barbecue sauce.
What is a dry BBQ rub, and when should I use it?
A dry rub consists of only dry ingredients (the herbs and spices) with no liquids. It results in a crust that will enhance the flavour, while not adding any moisture to the end result. It is best used on food that is cooked faster, and does not need to be tenderized (ex. chicken or shrimp). Dry rub is also popular on fresh tender steak, as most people do not want to alter the internal chemistry and juices.
What are some common herbs and spices used in a dry BBQ rub?
The following herbs and spices are commonly found in dry rub recipes
Salt: kosher salt, sea salt, Himalayan salt, seasoned salt
Sugar: white or brown
Pepper: cayenne, black, Chile pepper
Other Spices: chili powder, cumin, paprika, coriander, dill, garlic powder, ginger, onion powder, oregano, mustard powder, rosemary, thyme
What is a wet BBQ rub?
A wet rub is basically any dry rub recipe, with the addition of moisture to make it a paste consistency. Some option for the liquid base include: oil, vinegar, beer, mustard, or water. Wet rub is best when cooked slowly – on low or indirect heat.
How do you apply BBQ rub?
Whether you are using a store bought or homemade rub, make sure to spoon out the amount you want to use BEFORE you start to rub down the meat. This ensures you do not contaminate the remaining rub. Next take the wet or dry rub and RUB it into the meat. Use medium pressure to make sure you coat all the meat and crevices. Don’t worry about being too rough with the meat. If using a dry rub, quantity of rub depends on how strong the taste you want. When using a wet rub, the more the better!
How long do you let the BBQ rub set?
This one depends on how much time you have. The longer the meat has to sit, the more the meat will absorb the flavours. During this time, make sure to refrigerate the meat. You can set it on a wire rack in a pan with a lid, or wrap it up in plastic wrap and place in fridge. The benefit of not wrapping the meat in plastic is that the rub will not stick to the plastic when you are removing it for grilling!
Are there any specific tips for grilling the meat with the rubs?
- If using a dry rub, make sure to pre-heat the grill on HI or use the SEAR stove to create a hot surface to sear the rub into the skin quickly to make a crust, than move to a cooler spot on the grill or lower temperature.
- If using a wet rub, it is best to grill the meat low and slow! Turn down the heat after grill is hot, or use indirect heat. To use indirect heat, put the meat on one side of the grill and use the burners on the other side of the grill and make sure to close the lid.
- If your wet rub has a lot of sugar, it is especially important to grill on low, as otherwise the sugar will burn.
Now that you are a rubs expert, be sure to experiment! Whether you buy BBQ rub from the store, or make your own, there are enough options for endless grilling possibilities. It’s time to have some fun!!