[ad_1]
Dry rub is a spice blend used on meat before cooking, popular in Southern and Cajun cuisines but adaptable to any spice family. It is used instead of a liquid marinade and can be adjusted for spiciness. Dry rubs can be used on grilled or barbecued meats, as well as in stir-fries, soups, and stews. To use, add the spice mixture to the meat and let it sit for at least an hour before cooking. Dry rubs make a great gift and can be bought ready-made or made at home.
Dry rub is a spice blend that is worked into the meat before cooking. It is popular in Southern and Cajun cuisines, but can be adapted to fit whichever spice family is preferred. It’s called a “dry rub” as it’s used in place of a liquid marinade for meat. For better meat without added liquid or moisture, dry rub is recommended to keep the texture at the right level.
In Southern US food, a rub is often used on grilled or barbecued meats. Dry ribs are a popular dish, but steaks, burgers, or pork chops also taste like a touch of spice. Typical Southern-style spice rubs include chili and cayenne pepper, garlic and onion powder, salt and black pepper, paprika, and dry mustard. While the amounts of hot ingredients can be adjusted, this is an extremely spicy mix and adds a powerful kick to the meat.
Cajun blends are similar to traditional Deep South cooking, but have a few different ingredients. In addition to chili powder, salt, and pepper, Cajun blends often add cumin, coriander, and dried sage or thyme. In addition to being used on meats, these rubs are great for adding flavor to homemade stir-fries or even as an all-purpose spice blend for soups or stews.
Although in Indian cooking, meat is usually served as part of a curry, you can give grilled meat or vegetables a real power boost with an Indian-influenced spice rub. For a basic spice blend, try adding cumin, cardamom, turmeric, garam masala, and Indian chili powders. Indian dry rubs add a hint of sweetness along with the heat and are a great addition to burgers or grilled vegetable medleys.
To use the dry rubs, add the spice mixture into the meat and work in with clean hands. Allow the meat to cool for at least an hour before cooking. Some chefs recommend letting the spices soak into the meat overnight, but be sure to refrigerate the meat properly to avoid spoilage. Grill as usual without adding any additional marinade.
The rubs make a great gift for any of the BBQ enthusiasts on your gift list. Just mix a batch of your signature spice in a sterilized mason jar and seal tightly. Having a jar on hand can allow you to add extra flavor in a snap and is excellent for frequent entertainers. If you’d rather buy a ready-made rub mix, it’s often available in the spice section of most grocery stores. It may be worth experimenting with your own flavor combinations and blends, to determine your own secret dry rub recipe.
[ad_2]