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Introduction

American Barbucing go-to rub that we use on everything. This simple rub can be fixed up and in a hurry with ingredients, you most likely have already.

What is a "Dry Rub"

A dry rub or "dry spice rub" is a mixture of dried spices, often in addition to salt and sugar. This mixture is rubbed directly into the meat. Dried spices can encompass anything from seeds crushed manually with a mortar and pestle to ground spices in powder most commonly found in grocery stores. A dry rub adheres itself to the meat with the surface moister the meat naturally creates.

It is important to distinguish between a "dry rub" and a "wet rub". A wet rub is simply a dry rub with added moister. When the moister is added it resembles a paste-like substance. This moister can be incorporated via oil, fruit juices, water, prepared mustard, marinade, etc.

How To Use This Rub

Dry rubs are simple and easy to use. Simply rub the mixture all over the meat. To achieve a crisper crust it is suggested press the mixture into the meat to build up a thicker layer. Rule of thumb you should be using roughly 1tbsp. of rub per pound(500g) of meat.

It is also now possible to let the meat you have just rub marinate to increase the dry rubs effects. Depending on your desired effects you can wait as little as 1 hour to 24 hours or more. It is difficult to do it wrong from this point.

We all know you can't have a Fourth of July barbecue without the fixings that go with it. Rachel Hollis

Notes: This rub has a shelf life of 1-4 years.