Rubs are applied to the exterior surface of the meat. You can create your own rub at any time but if you haven't I tell people just to use seasoning-salt and pepper until they decide to get creative with their own rub.
So if you're ready to get creative let's go!
Rubs are dry seasoning used to flavor the meat on the outside during the smoking process. Rubbing your meat with spices is one way to not only tenderize the meat before you throw it on the grill but it also gives it a delicious BBQ taste
To create a rub break your dry seasonings down into four groups: salts and sugars, pepper, transitional spices, and then herbs. There are several types of salts, pepper, etc. so you have to experiment to see what you like best. Transitional spices are: chilli powder, cumin and paprika. These can unite the other flavors and balance them out.
Let's say you use:
white sugar, brown sugar, garlic salt, kosher salt, black pepper, cumin and basil
See what I mean, that's a rub! You have to decide on the measurements of each. Mix it up in a bowl.
Dry rubs may be applied the night before, an hour before, or 5 minutes before, this is really your choice. The main factor in making your decision will depend on how much salt is in the rub itself. Salt draws out important juices from your protein (meat) in the product. The loss of moisture will result in the product being drier.
Sugar is also an important component of many rubs. However, if too much sugar is used in the rub, it will caramelize and burn, so be careful.
If your dry rub is coming out pasty tasting or thick and wet, you're using too much paprika and chili powder in them, since they tend to draw extra moisture out of the product.
Learn your product well and then experiment with your rubs to see when it is best to apply them and what tastes best.
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