How do you use a BBQ rub?!
How do you use a BBQ rub?
What's the correct way to use a rub? Do you have to massage it in for awhile, or just a quick rub? How long in advance would you apply it - especially if for a beef roast like tri-tip?
Answers:
I just sprinkle on liberally and rub with my hands. It only takes a few seconds, not like a full on shiatsu massage. You can let it sit for as long as you'd like, generally the longer it sits, the more flavor it will have. Unlike liquid marinades with added acids such as vinegar and lemon juice, dry rubs don't "cook" the meat if you let it sit too long.
DRY SPICY BARBECUE RUB
Dry Rub Mix:
ground cumin
paprika
garlic powder
onion powder
chili powder
kosher salt
cayenne pepper
black pepper
white pepper
brown sugar
In a large bowl, combine 1/4 cup each of cumin, paprika, garlic powder, onion powder, chili powder, salt and ground pepper. Add 1/2 cup dark brown sugar.
Mix all ingredients together well.
Pour into a clean dry mason jar and store tightly sealed until ready to use.
To Use:
Pour out the amount required.
Rub and press the mix over the meat. Wrap meat in foil and store in refrigerator overnight.
This rub is great as-is for Pork. For Chicken or Beef you may add 1 tsp. crushed red pepper for an extra kick.
You spread the rub over the entire roast, top, bottom, sides. Rub it hard into the meat, but you don't have to rub it for a long time. Let it set for about 15 minutes prior to cooking. Here is a great rub recipe:
1 1/2 teaspoons ancho chili powder, or other chili powder
1 1/2 teaspoons fine ground espresso coffee
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a small bowl combine all the ingredients for the rub and coat the roast well.
my self I ad a little evo and massage the rub in really
well. and than grill,bake,etc and than I add sauce towards the end its so
good and it keeps alot of the natural juices in and carmelizes
on the outside.