Anyone who knows their way around barbecue understands the value of a good dry rub. A dry rub recipe, made up of salt and a variety of other ingredients (spices, herbs, and sugar are common), is rubbed on raw meat before cooking, and then left for a time to allow the flavors to permeate the meat. (The salt draws out some of the moisture and helps the spices work their way in.) When cooked, the rub forms a savory crust, helping to trap the juices inside and creating moist, flavorful meat. It's especially delicious if you use it on meat you plan to grill on the barbecue, but dry rub recipes have many applications: Slow cooking a pork butt for pulled pork? Smoking ribs? Making a rotisserie chicken? Apply a dry rub first - you can thank us later.
Change the flavor of a basic pot roast simply by adding you own herb or spice blend.
Harvest your garden's bounty to make simple herb salts that can be sprinkled on meat, fish, vegetables or eggs.
These meaty "lollipops" were inspired by the thick, juicy chops served along the route of RAGBRAI (the Registers Annual Great Bike Ride Across Iowa).
This sensational six-ingredient spice rub contains everything you need to turn any steak into a flavor-packed delight. You'll want to have this rub available all summer long, so make a big batch and store it in a jar in your spice cupboard.
Keep this Indian spice mix on hand to season poultry, fish, and vegetables.
Add this vegetable marinade recipe to chicken, ground meat, and pasta for a quick flavorful main dish.
Rub this fresh rosemary, sage, and thyme combo onto chicken and fish before cooking for an amazing flavor blend.
Every ingredient in this steak dinner, from the rosemary rub to the tomato and olive topping, are inspired by the Mediterranean diet.
A popular way to cook brisket is slowly in a smoker. This Davis Dry Rub and homemade barbecue sauce