Oh hey blog, I've ben neglecting you but not to wory, I always come back. So I've been working at a BBQ shack in town and have been playing arnd with some ideas for different dry rubs. I like to rub my meat down and let it set for at least 24 hours before I even think about throwing it on the smoker. There are so many different ways f doing dry rubs, the possibilities are endless and I'm just really beginning to understand the full spectrum of what I can do with them. Do you want to use a sweet or salty rub, one that is heavily spiced or something that will tickle your tastebuds a little more gently.
I think a lot of determining what goes into a good rub depends on (obviously) the meat being used but also the sauce that it will be finished with. I don't want to use a heavily seasoned strong rub if the sauce is going to be super sweet or sper strong tasting as well. Of course the sauce flavour will be more pronounced in the end but don'tlet that fool you into thinking that the rub is not going to impact the taste of the meat as wll. Generlly with the rubs I use I go for a more subtle hint of flavour rather than something that will jump out and grab your tastebuds off the start. Like a good chili I like the flavour to be there but not overtake the other flavours.
In the end each person will come up witha unique blend of spices for their own rub and I'm sure many of them will be better than the oes I'm currently trying to put together. If you have any suggestions for rubs pleae let me know!
No comments:
Post a Comment