| Using rubs on the meat that you are going to | | | | moisten the meat that we are going to grill and then |
| barbecue (or grill) will greatly enhance the flavor of | | | | add our dry rub to that and rub it all in. This will almost |
| your food. Simply put, by utilizing this technique you can | | | | make a paste out of what we did. What we use for |
| so greatly increase the flavor and taste of what you | | | | the wet part is entirely up to us. In the restaurant |
| are grilling outdoors that your neighbors or friends will | | | | industry many times when I would do chicken, I would |
| think that you are a professional chef. Ha! We won't let | | | | first start out with some ranch dressing. This would |
| the little bird out of the cage. Our secret is safe here. | | | | moisten the chicken real well and then my rub would |
| But let's discuss some of these rubs and how they | | | | stick to the chicken really well. |
| affect what we barbecue. | | | | For thick cuts of meat we would usually leave the rub, |
| Using a good rub can really make a difference in how | | | | or sometimes called a marinade, on for between 4 to |
| your food comes out. Sure you can use BBQ sauce, | | | | 6 hours. Now if it is really big, say like a beef brisket, |
| but a lot of times BBQ is just used to cover up | | | | then overnight is actually better for the (what I call it) |
| inferiority, whether it be inferiority in the food, the way it | | | | "marriage of flavors." |
| was prepared, or in the cook himself. | | | | One of the advantages of using a wet rub is that it will |
| Whoa, don't go there. Rubs are great to use, but | | | | stick to the meat better and stay on better also. Then |
| balance is the key. We do not want to be | | | | there is also the advantage that the meat will stay |
| overpowering in any one area. This would be such as | | | | more moist as you grill it. Using wet rubs keeps |
| in heat. Well, we like chili powder and heat so let's | | | | everything from drying out while cooking. This is really |
| throw in a whole can of chili powder. Or, I have a | | | | important for us outdoor cooks to know. In using dry |
| sweet tooth so let's put in a pound of brown sugar. It | | | | rubs or wet rubs on our meat, just remember that |
| does not work quite like that. | | | | balance is the key to everything. And always |
| Now since a dry rub and a wet rub is the same. They | | | | remember all the tips that we have for you at our |
| are the same ingredients, what makes them different | | | | newsletter which you can sign up for free. |
| is how you apply them. for a wet rub, we will usually | | | | |