Dry rub

Dry rub is a mixture of spices and seasoning liberally applied to meat or vegetables before cooking. Unlike marinades, which are liquid, dry rubs are applied as a dry powder. This method of flavoring is popular in various cuisines around the world, particularly for preparing barbecue meats and grilling. Dry rubs can consist of a simple mixture of salt and pepper or more complex blends incorporating paprika, sugar, dried herbs, and spicy peppers.

Composition

A dry rub's composition can vary greatly depending on the cuisine and personal preference. Common ingredients include:

• Salt - Enhances flavor and helps with moisture retention.
• Sugar - Caramelizes under heat, contributing to the crust's flavor and appearance.
• Paprika - Adds color and a sweet to mild spicy flavor.
• Black pepper - Provides a sharp, spicy note.
• Garlic powder and onion powder - Offer depth and savory notes.
• Cayenne pepper or chili powder - Introduces heat.
• Dried herbs such as thyme, oregano, and rosemary - Add aromatic flavors.

Application

To apply a dry rub, the mixture is sprinkled or patted onto the surface of the meat or vegetables. The amount of rub used depends on personal taste, but a general guideline is to cover the surface area thoroughly. For meats, it's often recommended to apply the rub and then let the food rest, allowing the flavors to penetrate before cooking.

Cooking Techniques

Dry rubs are versatile and can be used with various cooking techniques, including:

• Barbecue - Slow cooking over low, indirect heat.
• Grilling - Cooking over direct, high heat.
• Roasting - Cooking in an oven with dry heat.
• Smoking - Cooking with the smoke from burning or smoldering materials, usually wood.

Cultural Variations

Different cultures have their unique dry rub recipes, often reflecting local tastes and available ingredients. For example:

• In the United States, particularly in regions famous for barbecue like Texas and the Carolinas, dry rubs often contain a mix of sweet and spicy ingredients.
• In the Middle East, dry rubs may feature aromatic spices like cumin, coriander, and cardamom.
• Indian cuisine utilizes dry rubs with spices such as turmeric, garam masala, and fenugreek.

Storage

Dry rubs can be stored in airtight containers in a cool, dry place for several months. The longevity depends on the freshness of the ingredients used to make the rub.

See Also

• Marinade
• Barbecue sauce
• Spice mix