What is 'dry rub'?!
Answers: With regards to meat preparation, could someone explain to me, in simple terms, what dry rub is & how to do it? Most recipes seem to assume that you already know what it is & how to go about it, but I'm still learning stuff and I don't exactly have a professional chef to teach me.
A dry rub is a versatile combination of spices that extends beyond the boundaries of barbecue, and can be used to season any dish where you want to add a kick of flavor.
When used as a rub for meats, the process is quite simple and adds a tremendous amount of flavor to the finished product.
Step 1:
Wash the meat, and trim it of any excess fat, silver-skin, etc. Dry the meat thoroughly with a paper towel, discarding paper towel when finished.
Step 2:
Generously sprinkle the dry rub, or spread your wet rub paste, to cover your meat of choice with a thorough layer of the spices. With chicken and other birds, gently lift the skin without tearing it, making sure to get the rub in direct contact with the meat as well as on top of the skin and thoroughly within the cavity, to add even more flavor to your finished bird.
When done your meat should be coated with a nice even layer of rub or paste.
Step 3:
(Optional - especially with fish and delicate foods)
Using your fingers, gently work the rub in a circular motion, being careful not to crush the meat. On heartier cuts such as brisket or pork shoulder, use the palm of your hand to work the rub into the meat, giving it a good exercise; this helps break down the connective tissues of these tougher cuts.
Step 4:
If you performed step 3, apply additional rub to evenly coat the meat.
Thoroughly wrap the meat in plastic wrap, and place in the refrigerator if cooking at a later time, or leave wrapped at room temperature if cooking time is less than 1 hour away. Do not leave your meat un-refrigerated for an extended period of time as this may result in the meat becoming unsafe to eat.
It is not necessary to let the meat sit for several hours after applying the dry rub. However, if you do have the time, allow the rub to really penetrate into the meat and increase the flavor level by letting it have at least one hour of resting time prior to cooking. For even greater results, let the seasoned meat sit in the refrigerator overnight, wrapped in plastic wrap.
Step 5:
About a half-hour before cooking the meat, remove it from the refrigerator, take off the plastic wrap and allow to return to room temperature. If a dry rub was used, it will have become pasty from the juices of the meat. Be careful when handling the meat, so as to avoid rubbing away any of the paste - it makes for a tasty crust, or what is referred to as “bark”.
If desired, you can add more rub to coat for even more flavor.
Cook meat in desired manner.
A dry rub consists of herbs and spices that are blended and then massaged into the skin or flesh of your meat. A "wet mop" is a mixture, usually of vinegar, spices, tomato sauce or ketchup that is "mopped" on to the meat as its grilling. A
marinade is a savory liquid made up of herbs, spices, wine or lemon juice that the meat soaks in for a few hours before cooking.
a mixture of spices, like:
Western Spice Mix
1 Tbsp dried oregano
1 Tbsp dried thyme
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp ground white pepper
2 Tbsp cayenne pepper
2 Tbsp ground fennel seed
3 Tbsp paprika
3 Tbsp garlic powder
Baharat
2 T. freshly ground black pepper
1 T. ground coriander
1 T. ground cloves
2 T. ground cumin
1/2 t. ground cardamom
2 t. grated nutmeg
1/4 t. ground cinnamon
you rub dry ingredients on the meat before you put it on the heat. My favorite dry rub is, mixed in a bowl, kosher salt, garlic powder, onion powder, cumin, maybe a little paprika. take fingerfuls of it and rub it all over the meat. Let it sit for a little while like that, then put the meat on the fire/pot/oven.
It's a blend of spices that you rub on meat before cooking. Yes, you rub it on with your hands. There are several different commercial blends, and many cookbooks also offer a list of spices to put together for a rub for various meats. Most recipes will typically call for you to rub a tablespoon of spice blend over the outside of, say,a 2 1/2-pound pork roast - or whatever meat you're preparing to cook.