Dry rubs are your best barbecue allies. Here are a few elevated rub blend ideas and ways to use them in your summer dishes!
Four benefits of dry rubs
There are many advantages to using dry rubs. Discover why they’re so popular!
1. Minute marinade
Impromptu BBQ dinner? No problem! Use a dry rub that, contrary to its wet counterpart, does not require long maceration time. Skewered meat and seafood, for example, can be ready in no time! Simply coat them with your spice blend just before placing them on the grill.
2. Easy and economical
To make a dry rub, look no further than your pantry! Most blends are made with spices you typically have at home. Think paprika, brown sugar, garlic powder, thyme, mustard seeds, and Cayenne pepper. Choose your favourites and create economical winning combos!
3. Enhanced texture and flavour
Generously coating your food with a dry rub provides a nice, tasty crust when cooking. Each bite is an explosion of flavours!
4. Long shelf life
Store your dry rubs in airtight containers and keep them in your spice drawer or pantry for about six months.
Foolproof ratio
A dry rub’s composition depends upon several factors, including type of meat. If you want to let your imagination run wild, go for it! We do recommend, however, you follow the 8:3:1:1 rule—a standard formula for dry rub preparation. Simply divide your ingredients according to the following ratio: eight parts sugar, three parts salt, one part elevated spices, and one part seasoning.
Winning combinations
Now that you’re a dry rub pro, you can personalize your seasoning to your liking, grouping aromatics by theme. Here are a few examples of combinations that pair well with meat, tofu, or fish:
- Cajun: Make brochettes like a Louisiana chef! Simply coat them with garlic powder, onion powder, oregano, thyme, ground pepper flakes, Cayenne pepper, paprika, salt, and pepper.
- Classic: In need of inspiration for your chicken thighs? Our recipe combines red pepper flakes, paprika, brown sugar, ground cumin, and Cayenne pepper. Serve with some traditional coleslaw and baby potatoes and bacon en papillote. A meal everyone will love.
- Indian-style: Season your meat with salt, ginger, and ground cinnamon, and cumin, cardamom, and coriander seeds.
- Mexican fiesta: Are pork chops on tonight’s menu? Make them Mexican-flavoured by combining oregano, onion powder, ground pepper flakes, and seasoned salt.
Best cuts
When using dry rubs, choose cuts of meat that are naturally juicy and tender. Their marinade will give them a crunchy crust and trap the juices inside.
Before grilling
While your grill is heating up, apply the dry rub to your food. Start by sprinkling a generous amount over all meat surfaces to get a nice crust while cooking. Spread evenly, then tap the mixture gently over the flesh to infuse the flavours inside.
Grilling veggies? Coat them with a little oil to help your seasoning stick better.
Good to know: A seasoning containing salt should not be applied too early, as it makes the meat harden. Let your larger cuts of meat marinate at least one hour. This allows the spices to seep through the flesh for added flavour.
Barbecue cooking tips
Contrary to wet marinades, dry rubs do not cause the grill to flame up, thus reducing the risk of burning food. You can cook your meat on direct heat—that is, right over the heat source.
For large pieces of meat, cook over indirect heat to reach the desired internal temperature, and close barbecue lid. Vegetables and tofu can be cooked on the top grill or directly over the flame, depending on the food’s texture.
Note that several experts recommend not oiling the grill. Oil tends to smoke during cooking, which can impact taste. If your food tends to stick to the grill, opt for oil varieties with a good heat tolerance, such as canola, sunflower, or corn oil.
This summer, become king or queen of the grill with dry rubs, which are sure to spice up your food . . . and your get-togethers!
