Rubs - Enhancing The Flavor Of Your Meats

Rubs - Enhancing The Flavor Of Your Meats

You can use spices and seasonings
to add flavor to your and color to
your grilled foods. There are two
different kinds of rubs, dry and
wet. Dry rubs are made of spices
and herbs which you can sprinkle
on the meat or rub into the meat.
Wet rubs have a liquid base,
which is usually an oil, and is used
to to coat the meats surface.
How you use rubs is a matter of personal taste. A good rub should add
flavor and color to the food but not overwhelm the natural flavor of the
food that you are using the rub on. Most dry rubs contain paprika,
cayenne pepper and chili powder. You don't want to use to much
cayenne pepper and make the meat so hot that you don't want to eat
it. You should use a combination of strong and mild spices to add color
and compliment the flavor of the food. There are many recipes and
ready prepared rubs. The rub you use is really just your personal
preference.
To get rubs to stay on the meat you need the meats natural moisture.
To properly apply a rub you should work the rub into the meat evenly.
If you are applying the rub to chicken or other poultry you should try
to get the rub underneath the skin. The skin will block the flavor, so if
you don't get it underneath, you won't be flavoring the meat.
The advantage of using a wet rub is that it will stay on the the meat
better. When using rubs on foods that are naturally dry or meats such
as chicken with the skin on, you should use a wet rub. A wet rub will
help keep meat from drying out and helps keep the meats natural
juices inside. Using rubs with oil in them can help keep the food from
sticking to your grill. Wet rubs should be about as thick as paste, so
that they will stay on the food better.
You should always apply rubs at least an hour before you plan to grill.
For chicken and roasts you should apply the rub the night before. You
want the rubs to combine with the foods natural juices and penetrate
the meat.

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