- May 2, 2010
- 25
- 10
In his book, The Great Barbecue Companion, Bruce Bjorkman assures me that rubs are not meant to be rubbed into the meat but rather to be sprinkled over it -- WHAT!?!?
I've never actually done a rub -- only marinades -- but have been wanting to try a good rub... I always thought I understood the world: now, I have come to find out that I have NO IDEA WHAT'S GOING ON! Is there no order to matter???
OK, so if one sprinkles on a "rub" (ha!), does one first need to lay down a marinade or some sauce to ensure the spicy crust, that is surely the goal of the rub, sticks to the meat and does not come off in one piece when one slices the meat?
Also, a side query on rubs: is there a special ingredient to make sure the meat stays juicy and moist 'neath a rub? (Or, does that crust keep moisture from escaping?)
Thanks in advance guidance,
Derek
I've never actually done a rub -- only marinades -- but have been wanting to try a good rub... I always thought I understood the world: now, I have come to find out that I have NO IDEA WHAT'S GOING ON! Is there no order to matter???
OK, so if one sprinkles on a "rub" (ha!), does one first need to lay down a marinade or some sauce to ensure the spicy crust, that is surely the goal of the rub, sticks to the meat and does not come off in one piece when one slices the meat?
Also, a side query on rubs: is there a special ingredient to make sure the meat stays juicy and moist 'neath a rub? (Or, does that crust keep moisture from escaping?)
Thanks in advance guidance,
Derek