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 <a href="/recipes/dry-rub/pork/">pulled pork</a>? Smoking <a href="/recipes/dry-rub/ribs/">ribs</a>? Making a <a href="/recipes/dry-rub/chicken/">rotisserie chicken</a>? Apply a dry rub first - you can thank us later.
