Dry rubs are essential in most smoking endeavours, they’re what gives the food that extra kick and help to make it stand out from the sausage burning norm. Once you get used to using them it’ll take your food to the next level. Most rubs are specialised to what meat you’re cooking with, and you can buy them accordingly, but go with your taste buds, because that’s the best kind of BBQ.
BBQ rubs are basically used as a form of marinade, The best rubs start with just a couple of ingredients and build up from there. Nearly all rubs will contain salt and sugar. The salt draws the flavours of the other spices deep into the meat, while the sugar, combined with moisture from the meat, forms a sticky coating that helps the rub adhere to the food.
Rubs are usually applied to(massaged into) the meat at least a couple of hours before the food goes onto the BBQ and in some cases, left to work their magic, 12 – 24 hours in advance. All our ingredients for rubs are given as “measures”, this means you can use a teaspoon, cup or any container, as long as you use the same container throughout.