A Basic Meat Rub
By GaryGlen
Great barbecue, whether ribs or chicken basically utilizes a three component system. Of course the first component is a quality cut of meat. Don't scrimp here! The end result of good barbecue starts with great meat.
The second component is the sauce. The finished meat takes on completely different characteristics depending upon the type of sauce used. A traditional barbecue sauce will flavor the meat in a completely different fashion than that of, say a teriyaki or mustard style sauce.
The final component is the meat rub. The purpose of the meat rub is to enhance the flavor of the meat, yet not overpower. We don't want to take away the flavor we love, which is in fact, the meat.
Developing a quality meat rub is a long process of trial and error. Eventually, the experiments pay off and you now have your own “signature” meat rub. One that not only suits your taste buds, but one you believe others will enjoy as well. Guard your recipe! It's your secret. Most competition grillers guard their meat rub recipes with a shotgun.
This blend of meat rub goes best with traditional style barbecue sauces. Of course, this recipe is not my signature meat rub. Mine's over there by the shotgun, although this is the recipe I started with. It's a great starting point for the development of your own meat rub. Trial and error with a dash of patience is now required. Tweak it here and there to your personal liking. You may want it sweeter, or firery hot. It's all up to you.
Good luck with your meat rub and have some fun with it.
In a small bowl, add 1-tablespoon of black pepper and garlic powder, 1-teaspoon each of salt, cayenne pepper and cumin.
In another small bowl, add 1-teaspoon each of fennel, dried oregano, dried marjoram, coriander, dried thyme. These spices need to be crushed before adding to the first mixture.
If you don't have a mortar and pestle set...get one! In the meantime crush using the backside of a tablespoon on wax paper. The more you crush, the better it is.
Combine the two mixtures together. An approximate yield for this size recipe is enough meat rub to do about 2-3 slabs of ribs, depending on how heavy you rub the meat. After applying the meat rub, I allow the meat to stand for about an hour before sending it to the smoker or grill.
A Few Tools to Assure an Excellent Meat Rub.
About the Author
GaryGlen is a freelance writer and website developer with an extreme lust for food, drink and general frolic. He's a regular contributor to ezines, A/C Content as well as other article publication sites. He also serves as a guest contributor to several food related blogs.
Share his passion for barbecue at TopRibs or at BarbecuedChicken . Explore his decadence at GlobalWineSales, CigarExpo or at ItalianCheese
You're invited to follow him on Twitter.