Well folks with the catering & concession season approaching fast i think its about time to share my dry rub knowledge with ya all, as limited as it my be.
A dry rub is a spice mix used to season or marinate beef, pork, poultry or even vegetables & in my case for the smoker or grill. In my opinion a rub for the smoker should contain a mix in the ratio of 8 parts sugars, 3 parts salts, 1 part color; such as paprika or chili powder and 1 part "other stuff".
OK... now your wondering whats the "other stuff". That`s where the "secret recipe" part comes in. The last remaining 1 part of ingredients can be what ever spices you like such as; cayenne pepper, black pepper, onion &/or garlic powder, cumin, oregano, thyme, coriander... you get the picture.
With foods of the South, a dry rub is often used on grilled or barbqued meats. Dry rubbed ribs, pulled pork, brisket and chicken are also given flavor through a spice rub. The most typical Southern style spice rubs include chili and cayenne pepper, garlic and onion powder, salt and black pepper, paprika and dry mustard. Although the quantities of hot ingredients can be adjusted, this is an extremely spicy mix and adds a powerful kick to meat.
I like to use a dry rub that has a sweetness level a bit higher than your typical southern rub. The use of brown sugar or raw sugars will caramelize over a period of time. When the right amount of smoke/heat is applied a bark or crust will form on the meat that is extremely flavorful.
If you ever happen to be in Norfolk Nebraska during the spring through the fall of the year, stop by our Saturday Farmers Market held at the Sunset Plaza Mall park lot between the hours of 10am - 12am. Purchase a bottle or three of my spice rubs. Purchase price is $5.00 a bottle. Purdy dang good stuff if i must say so myself.
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