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.See Popular Dry Rubs Recipes
Be food-safe! With a clean spoon transfer a few tablespoons at a time to a separate bowl when using it to rub meatsthat way you wont contaminate the entire batch.
Change the flavor of a basic pot roast simply by adding you own herb or spice blend.
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.
These meaty lollipops were inspired by the thick, juicy chops served along the route of RAGBRAI (the Registers Annual Great Bike Ride Across Iowa).
Are you ready for some mouthwatering, fall-off-the-bone ribs with a delectable sweet and spicy glaze? Try this version that takes only 10 minutes to put together...then just throw them in the oven and get ready to enjoy!
Keep this Indian spice mix on hand to season poultry, fish, and vegetables.
Spicy black pepper-crusted, grilled bone-in ribeye topped with Roquefort compound butter that makes a delicious sauce as the butter melts on the warm steak.
Add this vegetable marinade recipe to chicken, ground meat, and pasta for a quick flavorful main dish.
This 5-spice salt blend is a great way to quickly season beef, pork, or lamb.