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24HourForums.com > Supported Forums > Marie's Food Processor > Rubs as a seasoning for grilling

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 Posted: 07-20-2008 09:41 am

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a fabulous way to flavor meats....

Here's the rub: Seasoning blends for sensational grilling
 




LARRY CROWE / AP
Java Blend Dry Rub, Fresh Tuscan Rosemary Wet Rub and Raichlen's Basic Barbecue Rub.
» More Photos Go ahead: Rub it in. Massage that rub all over the exterior of bird, beast or fish. Spoon it on and use your fingertips to spread it all around.

Now slam that well-seasoned beauty on a heated, well-oiled grill and wait a few minutes. Smell the smoke. It's a seductive scent: juices melding with vibrant flavorings as they drip on the fire, the exposed surface gently caramelizing as it cooks.

It's a quite a payoff for mere minutes of effort. Rubs are the easiest and fastest technique for flavoring grilled foods.

There are two basic types. Dry rubs -- typically a blend of coarse salt, pepper, sugar, dry herbs and spices -- are applied to the food surface before grilling.

Wet rubs (also called spice pastes) are a cross between dry rubs and marinades, adding puréed fresh herbs, fruits or vegetables, juice, vinegar, alcohol and/or oil to the seasoning blend for moisture and flavor. Some are applied hours before grilling, while others are used in the final minutes of cooking to prevent scorching.

Choosing between wet and dry rubs is mainly a matter of taste, but when they're appled well ahead of time, there's also a chemistry component. Wet rubs with acidic ingredients such as vinegar or pineapple juice can slightly tenderize meat while dry rubs can have a curing action.
 a rub is a seasoning. It adds a layer of flavor. Second, if it's applied for four hours to a day before, [the salt in a dry rub] partially cures the meat. Third, it helps with the formation of a crisp crust.''

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 Posted: 07-20-2008 01:46 pm

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yup...

I usually "dip" my pork or turkey while smoking it.
I make up a thin bbq sauce, and after about the first 5 hours, start dipping the meat every hour or so for the next 4-5 hours.
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 Posted: 07-20-2008 05:49 pm

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Yes, they can be great.  I use a great one called St Louis rub, I think.  Will have to check.  Gives a really good BBQ flavor.

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 Posted: 07-20-2008 09:57 pm

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When I have the time, I like to marinade my meat for about 6 hours at room temp., in a mix of black tea and dark beer. The tea is a natural meat tenderizer, and the beer adds a good flavor. Then I rub a dry mix on it and grill it. Delicious.

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