If you are new to BBQ and smoking, don’t forget about the wide world of dry rubs! These rubs can complement a huge variety of meats. They can also help bring about a bark-like brisket finish or some smoky, crispy chicken skin that you didn’t even know you wanted.
Start with the Meats
When you are still new to the concept, try out a few trusted recipes to give you an idea of the different flavor profiles possible. You are going to want to match up your protein choice with a run that will complement and enhance its natural flavor. Let’s take a look at some options to help you get an idea of what combinations are possible for you.
Beef and Chicken
One option is to go with a classic combination of black pepper, garlic, and spices. Something like Brocmar’s Butcher’s Rub will work great for this traditional beefy taste. This is also a great traditional choice for any chickens or chicken parts you may have in mind. The possibilities are endless but you have to start somewhere, so relying on a classic is a good move.
Another option for burgers, steaks, and briskets is the slightly spicier Moo Cow Mojo. This features a little heat and adds spices like turmeric and paprika. It also adds bold color to the surface of the meat, for a wow factor.
Veggies
You can’t really go wrong with vegetables. To get your mushrooms and zukes going in a very savory direction, the Butcher’s Rub is a great choice. But you could also get a bunch of peppers and onions to really stand up flavorwise by using a little spice. Think about options like Moo Cow Mojo to bring excitement to your old favorites. Everyone is tired of balsamic vinegar! Turn vegetables into stars with a great rub before smoking or grilling.
Pork and Seafood
It’s true that these two meats are different in terms of just about everything: texture, cook time and flavor. But that highlights the versatility of the Country Candy rub, available now at Brocmars. Here you have a heaping dose of brown sugar involved. What that means for your ribs, chops and loins is this: crusty, crispy and sticky edges on all your favorite pork dishes.
For those who love crabs, fish filets, prawns and lobsters, Country Candy is also a great pick. Packed with celery salt, paprika and just a touch of peppers, this rub will complement the subtle flavors of your fresh catches, while helping to create a perfect finish.
Application and Enjoyment!
This is where you will see the most difference between using marinades and dry rubs. The rubs do not have to take any time to soak into the meat. You can apply them as your grill is heating up, or right before you put them on the heat. You may leave the rub on them for longer too, it won’t have any bad effect. The only thing to remember is to blot your meat dry with paper towels, and then coat it in olive oil. After that it is simply a question of evenly coating your meat in delicious dry seasonings and getting to the grill and smoker.
