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The Two Different Types Of Barbecue Rubs
Author : Buske Rish
Submitted : 2011-12-23 22:03:52 Word Count : 870 Popularity: 0
Tags: weber genesis grill, E-330, weber bbq grills, weber gas grills, gas weber grills, weber barbecues
When I first saw the term 'barbecue rub' I couldn't help thinking that someone had made a spelling mistake and had meant to type the phrase 'barbecue rib'. But no, barbecue rubs do exist in the world of barbecuing. So what is a barbecue rub?
A barbecue rub refers to a blend of seasoning and spices that are put together to be rubbed on the food before it is cooked. Barbecue chefs use rubs to enhance the texture, color and flavor of the meals they prepare and grill on the barbecue. Choosing the most appropriate barbecue rub isn't too difficult. Just begin with something simple and ask yourself, do you want spicy, savory or sweet? The best rubs begin with only a few ingredients and are developed from there and once you get the fundamentals, you'll be able to come up with something that is to your liking through practice.
There are two main different types of rubs used, a dry rub and a web rub.
A dry rub is put together from a combination of the different spices that people already flavor dishes with, so this is likely to consist of herbs such as garlic, cayenne, paprika and chilli powder. The dry rub is generally rubbed on the meat or sprinkled on. If you are feeling brave then you can try to make your own dry rub from a mixture of herbs. The key to producing a successful dry rub is to infuse a stronger flavor with a more subtle one.
A wet rub, as alluded to by the name, consists of oil, a liquid ingredient, to coat the meat whilst it is barbecuing. Wet rubs are a better choice than dry, because there is more soaking up and they are especially well suited to dry meats or meats that easily dry. This will add to the moisture of the meat. Dry rubs are not recommended on an already dry surface because the meat will not absorb the flavour.
There is a method required to get the most desirable results from your rubs and it's not as simple as just sprinkling it on to the meat. The key to success is ensuring that the rub coats the meat and is adequately absorbed. Adding the rub an hour or two before you start cooking is an excellent way to guarantee that this absorption occurs. Always keep in mind to exercise care when including sugar in your rubs because it will burn when it reaches a temperature of 265 degrees Fahrenheit (130 Celcius).
Author's Resource Box
To find a selection of the best barbecues including the Weber Genesis grill E-330, drop by BarbecueBuyer.com
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