What do meat rubs do

And since Worcestershire sauce is wet, you're using a wet rub. The same goes for citrus juice or vinegar. Beyond that, liquid applied to the surface of a piece of meat is going to evaporate very quickly when exposed to heat. But though the liquid may evaporate, the flavor compounds it contained still remain. Thus the liquid is merely the medium for applying the flavor. Oil another liquid doesn't evaporate—but other ingredients don't dissolve in it, either.

Therefore, an oil-based rub dry ingredients moistened with oil and formed into a paste is using oil as a glue to adhere the dry ingredients to the surface of the meat. And remember, the flavors of the rub aren't going any deeper than the outer millimeter or two of meat. That's why spice rubs need to be bold. You're trying to apply enough flavor to the surface of the meat to season the entire meat.

Note too that when discussing the difference between wet and dry rubs, that is not the same as the difference between wet and dry barbecue. The former relates to the form of rub that is used, while the latter has to do with the use of sauce —either during the cooking, at the table, or both.

Speaking of wet vs dry, molasses is a great ingredient for making wet rubs. As the byproduct of refining raw sugar into granulated white sugar, molasses functions both as a glue and as a medium for sweetness.

And remember, because barbecue is a slow, low-temperature affair, you don't have to worry about the sugar burning. Brown sugar which is what you get if you mix white sugar with molasses is a standard foundation for dry rubs.

Because it is slightly moist, it forms a good glue between the meat and other ingredients in the rubs. Maple sugar and turbinado sugar are also good choices. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. You can leave a dry rub on for as little as 30 minutes and then put it on the grill.

And with a wet rub, you can have it marinate for several hours. Recently Viewed. Reset Your Password. Email Address. Cancel Submit. Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week.

Jerky Making Kits Shop All. Contact psonline psseasoning. Craft Mustards We've rolled out the barrel on 4 new beer-infused mustards. Shop Now. Free Sample with every order! Wet vs. Dry Rubs Dry rubs are a mixture of spices and dried herbs that are rubbed directly into the meat before cooking. How to Apply A dry rub can be rubbed directly into the meat and massaged until it sticks to the surface.

A Rub for Every Protein Not all rubs are created equal, just like the foods you use them on do not taste the same. Rodeo Rub : Compared to other proteins, beef is a rich-tasting meat that is best paired with smoky flavors that enhance it. Jackpot Rub: Inspired by the tangy mustard-based flavors of Carolina Gold BBQ, this dry rub has a base of fine honey granules and mustard powder, rounded out with garlic, onion and other spices.

Notorious P. G : Pork has a naturally mild and sweet flavor that can be paired with a variety of flavors. Apple Pie: Inspired by one of our best-selling rubs, this blend is a combination of sweet pie spices like cinnamon and clove blended with brown sugar, butter flavors and a hint of apple. Cock-A-Doodle Brew : The flavors of Beer Can Chicken bottled up into a dry rub, this malty blend has a base of salt, sugar and honey mixed with garlic, beer, hickory smoke and some parsley for an herby finish.

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