You Can’t Have a BBQ Without a Rub

A BBQ isn't a BBQ without the largest pieces of meat you can buy!

As long as you've got your cook times down, you're probably making some pretty good food on the BBQ. But if you want to turn good into great, it's time to master the art of dry and wet rubs and open up the door to delicious flavour. Our Galley’s got the how's, what's and why's along with some awesome, easy recipes to make up your own blends which will save you money, time but most of all take your BBQing to the next level.

Like many aspects of cooking, everyone has their own definition of what barbecue is and most often this comes from where they grew up and how their parents barbecued.

A rub is a spice and/or herb mixture that is added to foods before cooking. ... Rubs are used to add flavour and colour, as well as help to produce the "bark" surface on meats. Bark is a heavy, smoke-infused crust on the surface of slow-smoked meats that is so desired in barbecue. 

Rubs can be completely dry or incorporate some liquids in which case it is called a wet rub or paste. Mixing a wet substance like oil with your spices makes a “wet rub.” Adding a little olive oil, balsamic vinegar or Worcestershire also helps the spices stick to your meat. Some chefs like their rubs a bit sweeter, so you'll find plenty of wet barbecue rubs with molasses, honey, beer, wine and bourbon. All of ‘Our Galley’s” dry Meat Rubs can be made into wet, try experimenting with a few of the fluid options we have mentioned.

Wet Rub is used on this rack of lamb which was baked in alfoil

When to Use a Wet Rub? A wet rub can also add moisture to your meat and keep it from sticking. When you mix your spices with oil or things like Worcestershire sauce or Balsamic Vinegars make a thick paste and then smother the meat and and wrap it and leave to rest at room temperature for at least 15 minutes. The wet rub is best when applied generously and cooked slowly; slow cooking is the ideal method for flavouring meat all the way through. The meats draw moisture in form the rub while charring the outside. It will tenderise the meat and keep it from drying out. Meats such as beef ribs, pork ribs and brisket are perfect choices.

Brisket is an ideal choice for a Wet Rub, slow cooked it retains moist and the flavour is drawn into the meat.

On the other hand for Dry Rubs…… These are mixtures containing any number of dried herbs and spices. Applying your dry rub to the meat you are going to be cooking is an important step in obtaining the flavour and appearance you are looking for in the final cooked meat. Dry rubs can either be sprinkled directly on the meat, directly rubbed on the meat ...Dry rubs adhere using the natural moisture of the meat, poultry, or fish. Apply dry rubs by  patting meat or fish dry (whole poultry dry inside and out) before applying the Rub. Firmly rub each side of each piece of meat or fish with the rub (sprinkle inside and rub the outside for poultry), then leave for 10 to 15 minutes or even longer, before cooking. Brush off any surplus 'rub' prior to grilling or roasting. Unlike a marinade, the dry rub will form a tasty crust on the exterior of the meat when grilled. 

Dry Rubs are a good choice for quick cook foods like fish and chicken.

Here are some tried and tested Meat Rubs that we use in the Galley…

People think of Cajun and Creole food as being spicy, and some dishes are, but most are more subtle. The fragrant base of peppers, onion and mustard – the Holy Trinity – shouldn't be overpowered by super-spicy flavours. Great Louisiana recipes are more subtle than that.

Use this intensely flavoured dry spice rub on everything. ... Although – this Sweet & Smoky BBQ Dry Rub Mix can totally be used for meat. ... Then it’s loaded up with smoky spices.

Grill Master BBQ Rub ... Topping off a set of ribs with sweet and tangy BBQ sauce can make that perfectly smoked pork taste that much better. 

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice

Grill like a pit master for authentic BBQ at home. Try our Memphis Pit BBQ Rub with a blend of salt, sugar and spices as a rub on meat.

Why buy this classic steak rub when you can make it yourself? Inspired by the flavours of pastrami, this rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.

This recipe makes some of the best country-style pork ribs you'll ever eat, especially when cooked on a grill. We use the same sauce on barbecued chicken, too. 

Great wet rub for smoking or roasting pork, or for use in a slow cooker.  However use as a dry rub on pork chops on the BBQ to spice things up.

When smoking large cuts of pork you want to maximise the flavour. Since these roasts have a lot of meat compared to the surface area, it is important to make the most of the rub. This means working the rub into the meat, as much as it will hold. You can take this BBQ rub to the next step by mixing a tablespoon of Balsamic Vinegar to help break down the meat. 

For more of Our Galley's Herb and Spice Blends take a look Here

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