May 1, 2009

How to Make Dry Rubs for Meats

May 1, 2009

Herbs and Spices for Dry Rubs

I have compiled a list of dry rubs for meats recipes for you. These are all easy to make and offer great results. You w ill find them at the bottom of this page.

Dry rubs offer several advantages and benefits when it comes to seasoning and preparing all types of meats, making them a popular choice for chefs and home cooks alike.

Advantages of Dry Rubs:

  1. Flavor Concentration:
    • Dry rubs consist of a blend of spices, herbs, and seasonings that can be tailored to create a wide range of flavors. Because they are dry, the flavors are concentrated, providing a more intense and direct seasoning to the meat.
  2. Texture Enhancement:
    • Applying a dry rub can help create a desirable crust or bark on the surface of the meat when cooked, especially during grilling or smoking. This crust adds a layer of texture that enhances the overall eating experience.
  3. Versatility:
    • Dry rubs can be used on virtually any type of meat, including beef, pork, chicken, lamb, and even fish. This makes them a versatile seasoning option for different cuts and cooking methods, whether you’re grilling, roasting, baking, or smoking.
  4. Ease of Use:
    • Dry rubs are straightforward to apply and require minimal preparation. You can simply rub the seasoning blend onto the meat, allowing for quick and efficient seasoning without the need for marinades or lengthy prep times.
  5. Customization:
    • With dry rubs, you have complete control over the flavor profile. You can customize the blend to suit your personal taste or the specific type of meat you’re preparing. Whether you prefer a sweet, spicy, smoky, or savory rub, you can easily adjust the ingredients to achieve the desired result.
  6. Shelf Stability:
    • Unlike wet marinades, which may require refrigeration and have a shorter shelf life, dry rubs can be made in bulk and stored for longer periods. This makes them convenient to have on hand for spontaneous cooking or meal prep.

Benefits of Using Dry Rubs:

  1. Flavor Penetration:
    • While marinades primarily flavor the outer layer of the meat, dry rubs can penetrate more deeply, especially when applied in advance. Over time, the spices and seasonings work their way into the meat, enhancing its overall flavor.
  2. Retention of Moisture:
    • Contrary to what might be expected, dry rubs can help retain moisture in the meat during cooking. The salt in many rubs helps draw moisture to the surface of the meat, which then gets reabsorbed, keeping the meat juicy.
  3. Reduced Need for Additional Sauces:
    • Meat seasoned with a well-balanced dry rub often doesn’t require additional sauces or condiments. The rub provides all the flavor you need, allowing the natural taste of the meat to shine through without being masked by heavy sauces.
  4. Health Considerations:
    • Dry rubs are typically lower in calories and fat compared to oil-based marinades or sauces. They can also be adjusted to reduce salt or eliminate certain ingredients to accommodate dietary restrictions, making them a healthier seasoning option.
  5. Crispier Exterior:
    • When cooking, especially at higher temperatures, a dry rub helps achieve a crispier exterior on the meat. This is particularly desirable for cuts like ribs, chicken wings, or steaks, where a crunchy exterior contrasts nicely with a tender interior.
  6. Enhances Presentation:
    • The spices and herbs in a dry rub can also contribute to the visual appeal of the meat, giving it a rich, appealing color once cooked. This can make the dish more appetizing and visually striking.

In summary, dry rubs offer a practical, flavorful, and versatile way to season meats, enhancing both taste and texture while allowing for customization and easy application. They are a valuable tool in any cook’s arsenal, perfect for creating memorable meals with minimal effort.

The weather is getting perfect for grilling! We use our grill a lot but by far our favorite thing to grill is ribs. My husband makes the best grilled baby back ribs ever! They are delectable! We use a variety of marinades for grilling ribs – wet, paste and dry. The following is a list of combinations for dry rubs for you to mix in a bowl and transfer to a large, covered jar. Store your prepared rub away from heat and light and enjoy it for a few months. Make sure to rub the ribs you are going to use generously on both sides. Let the meat marinade with the rub for at least 30 minutes and up to 12 hours. Happy grilling!

PORK & BEEF DRY RUBS

• ¼ cup coarse salt; ¼ cup dark brown sugar; ¼ cup paprika; 3 tablespoons ground black pepper; 1-tablespoon garlic powder and 1 teaspoon cayenne pepper.
• ¼ cup coarse salt; ¼ cup dark brown sugar; 3 tablespoons chili powder; 1-tablespoon ground cumin and 1-tablespoon garlic powder.
• ¼ cup light brown sugar; ¼ cup granulated sugar; ¼ cup paprika; ¼ cup celery salt; ¼ cup coarse salt; 2 tablespoons ground black pepper; 2 teaspoons mustard powder; 1 teaspoon ground ginger; ½ teaspoon ground allspice.
• ½ cup celery salt; 2 tablespoons paprika; 2 tablespoons garlic powder; 3 tablespoons ground black pepper and 2 teaspoons mustard powder.
• 1¼ cup dark brown sugar; ½ cup coarse salt; 2 tablespoons dry oregano; 2 tablespoons dry thyme; 1 tablespoon garlic powder; 1 teaspoon ground allspice and 1 teaspoon ground cinnamon.
• ½ cup dark brown sugar; ½ cup coarse salt; 2 tablespoons ground black pepper; 2 tablespoons garlic powder; 2 teaspoons cayenne pepper; 1 tablespoon dried thyme; 1 teaspoon dried oregano; 2 teaspoons ground allspice; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves and ½ teaspoon ground nutmeg.
• 3 tablespoons coarse salt; 3 tablespoons chili powder; 1 tablespoon black pepper; 2 teaspoons garlic powder; 2 teaspoons dried oregano and1 teaspoon ground cumin.

LAMB DRY RUBS

• ¼ cup dried rosemary; 2 teaspoons mustard powder; 1 teaspoon ground black pepper; 2 tablespoons coarse salt; 2 teaspoons garlic powder and 1 teaspoon dried mint.
• 2 tablespoons coarse salt; 1 teaspoon chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1 tablespoon brown sugar; 1 teaspoon ground cumin and 1 teaspoon garam masala (Indian spice blend found in Middle Eastern grocery stores).
• 2 tablespoons coarse salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon ground ginger; 1 teaspoon chili powder; ½ teaspoon turmeric powder; ½ teaspoon ground cinnamon and ½ teaspoon coriander.
• 2 tablespoons coarse salt; 1 tablespoon ground black pepper; 1 tablespoon dark brown sugar; ½ teaspoon powder lemongrass; ½ teaspoon ground ginger; ½ teaspoon ground cardamom; ½ teaspoon ground cinnamon; 1 teaspoon garlic powder; ½ teaspoon chili powder and 1 tablespoon curry powder.
• 2 tablespoons coarse salt; 1 tablespoon curry powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon chili powder and 2 teaspoons light brown sugar.

Print the Barbecue Ribs Dry Rubs Recipes Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!