Spare ribs and pulled pork are indispensable for an American BBQ. The so-called Dry Rubs give them their unique aromatic character.
A rub is a dry mix of spices made from spices, herbs, sugar and salt. It originates from the southern United States and is also very popular in the Cajun kitchen. There it is traditionally used to season meat, fish and vegetables before grilling.
Rubs are very easy to use and, unlike marinades, you don’t need oil or water to mix. As a result, the rubs have a much longer shelf life than marinades and can also be used again at the next barbecue party.
The rub is rubbed generously into the meat (to rub = rub in) and then left to rest in the fridge for some time. The exposure time depends on the size and thickness of the piece of meat. It can be 30 minutes for a small steak and up to 24 hours for a pulled pork or brisket. During this time, the aromas of the spices mix with the meat juice and form a tasty and spicy crust around the meat while grilling. This crust protects the meat from drying out. A good rub is like a good wine and shouldn’t be missing from any BBQ.
A little tip: If you wrap the meat in cling film after rubbing it in, the flavors absorb particularly well.
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