How to apply Meat Rubbs

In order to insure we assist you applying and enjoying our Meat Rubs we are providing the following information to assist those of you with limited experience and for experienced clients a refresher guide.

Applying your dry rub to the meat you are going to be cooking is an important step in obtaining the flavor and appearance you are looking for in the final cooked meat. Dry rubs can either be sprinkled directly on the meat, directly rubbed on the meat, or you can use a wet ingredient and use it in conjunction with applying the rub. We'll discuss this a little later but this type of preparation of your meat adds yet another flavor layer to the meat and allows you to apply rub more easily and evenly on the meat. And in my opinion this is by far the best option for applying rubs to meat.

Rubs found in shakers are often the spices that will shake on a piece of meat before cooking it and is usually associated with grilled foods such as hamburgers, steaks, and pork chops at high heats. Usually these are the simple mixtures of a couple of spices and would be considered more of a simple rub but ours are a complex rub consisting of several properly proportioned ingredients. 

To apply a rub that is in a shaker, evenly shake the spice on the meat before cooking. Make sure you get it evenly spread out over the piece of  meat for a uniform flavor. If you decide to coat the meat first do not use a sugar based sauce as they will burn in high heat. A base to apply rubs needs to be able to handle high heat, so as an example, a good olive oil or yellow mustard will provide a proper base with fewer problems.  Other products will impart a different flavor outcome. You can add sauces containing sugars in the last 5 minutes of the cooking. Information describing and suggesting methods for the use of our RUBBS are briefly described on the website or RUBB bottle.