Rules About Rubs
Rubs" are loose and fancy-free... more like guidelines
There's a broad definition as to what
rubs are, and within that it's a cook's playground of spices, herbs, and
What Is a Rub?
A rub is a mixture of herbs, spices, and
seasonings liberally applied to coat the outside of meat, poultry, or fish.
Salt is always a great starting place for a rub.
It helps the rub penetrate, and it rounds out and brings together the flavors
of the ingredients.
Note: Most of my rubs are SALT FREE
Sugar is also a popular addition to rubs as it
caramelizes when exposed to high heat.
If adding a sugar, do so sparingly as
they burn easily.
If using seeds, nuts, dried herbs, or spices, be
sure to crush them first to release all their flavor. The only real rule is that there is no right or
It's all a matter of personal preference!
These are mixtures containing any number of
dried herbs and spices.
Dry rubs adhere using the natural moisture of
the meat, poultry, or fish.
A wet rub has a moist ingredient added to the
dry spices and herbs.
Common ingredients added to make a wet rub may
include, but are not limited to: mustard, finely chopped garlic, oil, horseradish, and yogurt.
Wet rubs are also called pastes, denoting their
They adhere to food more easily than dry rubs.
A rub should have time to work its magic.
If applying a rub to chicken with skin on, place
it under the skin.
Massage the rub into the meat
scoring meat, poultry, and fish will help the rub flavors penetrate further.
How long a rub should rest on the food before
cooking spans from 15 minutes to up to several hours.
It depends on the density
of what you are applying it to and how strong the flavors of the rub are.
Keep the rubbed food in the fridge, for safety's
Dry rubs will keep in tightly closed containers
up to 6 months, many will start to lose their flavor after that.
Wet rubs will generally keep for a few weeks