BBQ Rub Guide
Basic Information
There are six basic flavors used when making Barbecue Rubs...
- Salty - any salt
- Sweet- sugars, cinnamon, clover, nutmeg
- Hot - chili powder, black or cayenne pepper, red chile pepper
- Dried Herbs - thyme, sage, dill, rosemary, basil
- Earth flavors - cumin, coriander, paprika
- Sharp - powdered garlic, powdered onion, mustard seed, dry mustard
Balancing the Flavor
Each rub will use a combination of different spices from these groups while striving to maintain a balance of flavor. If using 'hot' spices try adding in some ingredients from the 'sweet' group to balance out the fire. The earth flavors and dried herbs will almost always complement each other. And when using powdered garlic and onion, use a bit more salt to mellow the flavor.
How Long Should a Rub Sit on the Meat?
A rub is designed to mix with the juices of the meat and improve the flavor - or in some cases produce a nice flavorful crust. However, using a rub with a lot of salt and sugar will have the tendency to pull the moisture out of the meat making it drier. The chart below is a guideline for how long each cut of meat should sit.
| Type of Cut | Type of Meat | Length of Time |
| Small Foods | Shellfish, Kabobs, Vegetables | 1-15 Minutes |
| Thin Boneless Cuts | Chicken breasts, fish fillets, pork chops, pork tenderloin medallions, any steak | 15-30 Minutes |
| Thicker Cuts (Bone-in or boneless) | Whole chickens, roast beef, leg of lamb | 30-90 Minutes |
| Large or Tough Cuts of Meat | Whole ham, turkey, pork shoulder or large roasts, rack of ribs (lamb and beef) | 2-6 Hours |
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