What’s In A Dry Rub?
Your typical dry rub usually consists of spices such as (not at all meant to be an exhaustive list): coffee, cocoa, paprika (the most popular base for dry rubs), dry mustard, chili powder, garlic powder, onion powder, black/white pepper, kosher salt, cayenne, dried lemon/lime zest, brown sugar, sage and thyme.
The key here is following your nose and taste buds. Experiment a little and find out what works best for you and the meal you’re preparing.
When Do I Use a Dry Rub?
Dry rubs typically work better for meats that cook quicker, at a higher temperature. Like shrimp or chicken breast, for example.
How to Make a Wet Rub – NoRecipeRequired.com
What is a wet rub?
A mix between a marinade and a dry rub—it’s a wet rub. Mixing just a small amount of lime juice and oil with the spice mix results in a paste-like consistency, a wet rub, that really sticks to the meat even while grilling.
Why should you use a wet rub?
The wet rub realizes it’s full potential when applied generously and cooked in slowly–slow cooking is the ideal method for flavoring meat all the way through. Ribs, pork chops and bone-in chicken beg for a wet rub; they draw moisture in from the rub while charring the outside.
Should I use a dry rub or a wet rub?
Take a dry rub and add moisture, now you have a wet rub. When is wetter better? The wet rub realizes it’s full potential when applied generously and cooked in slowly–slow cooking is the ideal method for flavoring meat all the way through.
What is a dry rub?
A dry rub is a mixture of herbs and spices with no liquids. Dry rubs create a crust that enhances the flavor and texture of grilled or smoked meats. When Do I Use a Dry Rub? Dry rubs typically work better for meats that cook quicker, at a higher temperature. Like shrimp or chicken breast, for example. What’s In A Dry Rub?