Part ll: 5 dry rubs to infuse flavour into your meat

So, we’ve done the Ultimate rub, the Mexican rub and the Brown Sugar and Chilli rub – check them out here

I’m trying to master slow cooked brisket and have often done a simple pepper (you have to use a coarse grind) and sea salt rub (sometime adding garlic powder).

But I’m now looking for more interesting flavours so here’s 5 rubs I’ve uncovered for your bbq-ing and cooking pleasure.

Big bold beef rub

Use on beef ribs, brisket and steak.

This beef dry rub recipe creates a flavourful, crunchy crust, called a bark.

Cafe mocha rub

The coffee and cocoa give this rub wonderful nutty flavours, alongside the spices.

Great for steaks but also goes well with venison.

Probably a little overpowering for chicken and pork.

Italian herb rub

A nice mix of Italian spices, giving you a savoury rub.

It’s not a strong rub so you can try on all types of meat and use plenty.

Memphis style BBQ rub

Great for pork ribs!

Simple and versatile as you can adjust the flavours easily.

To make it spicier, up the paprika and cayenne; less spicy, just lower the amount to your taste.

BBQ rib & pork seasoning rub

A proper pork rub with the perfect balance of sweet, spicy, salty & zesty.

All pork rubs will generally have the same basic ingredients, it’s just the quantities that vary from recipe to recipe. 

The primary ingredients that are found at the heart of every decent pork rub are paprika, brown sugar, salt, pepper, garlic and chilli.

If you want great ribs or a pork shoulder on slow cook, this is your rub.

When to apply a rub

You can apply the rub in advance but it won’t make much difference.

Although it does depend on the type of meat and if you’re rub has salt in it.

Most molecules in the rub are too large to penetrate very far in, just like marinades.

You’d need the magic properties of salt for long deep seasoning.

So it’s usually only useful to do in advance for when you’re dry brining

A dry rub is mostly a surface treatment for flavour and bark.

Any moisture and oil will mix with the spices and herbs and then heat will work its magic on them to get those flavours.

So, you can apply the rub just before cooking.

But it doesn’t hurt if you do it the night before to stay ahead of things.

And remember, you can spread the rub generously on beef brisket but not on thinner cuts of meat.

What types of meats can you season with a rub?

Ribs are the most popular barbecued meats that use a barbecue rub.

But steak, brisket and other cuts of beef as well as chicken can handle a BBQ rub.

Beef brisket and BBQ beef ribs can handle stronger rubs.

But pork loves sweetness and beef doesn’t (beef goes really well with black pepper seasonings)

The best pork rubs have of more sugar in them.

Apply the rub once you’ve removed the silver skin (that tough layer of connective tissue that coats the underside of the ribs).

Pat the meat dry with a paper towel.

Firmly rub the seasoning on each side of the ribs.

Allow them to sit for at least 15 minutes (or as long as overnight).

Shake off any excess rub before placing the ribs on the grill.