Prep & Assembly
Dry Rub
Massage a dry spice blend into meat to crust and season it
Dry rubbing presses a blend of dry spices, salt, and sugar into the surface of meat before cooking, forming a flavorful crust and seasoning it through. It's a barbecue cornerstone. Pat the meat dry, coat it generously, and let it sit so the seasoning sinks in before it hits the heat.
Dry rubbing presses a blend of dry spices, salt, and sugar into the surface of meat before cooking, forming a flavorful crust and seasoning it through. It's a barbecue cornerstone. Pat the meat dry, coat it generously, and let it sit so the seasoning sinks in before the heat.
- Difficulty
- Easy
How to do it
- 1
Pat the meat dry so the rub clings.
- 2
Sprinkle the rub generously over all sides.
- 3
Press it firmly into the surface.
- 4
Rest it — from an hour to overnight — before cooking.
Common uses
Tips & pitfalls
- Sugar in a rub browns fast — keep it for lower, slower heat.
- Resting overnight (a dry brine) deepens the seasoning.
- A little oil first helps a stubborn rub adhere.
Good to know
- Tool
- Spice blend, your hands
- Best for
- Ribs, brisket, pork, chicken
- Cue
- Even, well-adhered spice crust
Also called
spice rub · rub
Dishes that rely on it
Related
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