Making a BBQ rub is more art than science and is all about following the taste buds wherever they may lead. The combination of rubs that are possible is almost infinite. It is up to personal taste to create the perfect blend. There are general rules to follow to make the final result a culinary delight.
Instructions
1. Establish a primary taste preference. A rub can be salty, spicy, sugary or peppery. Ascertain what taste is preferred is the starting point for a great barbecue rub.
2. Choose between wet or dry barbecue rubs. The difference between the two is that a liquid or marinade is used in wet rubs. With dry rubs it is strictly peppers, spices, sugars and salts. Most barbecue rubs are dry but there are good wet rubs. The problem with wet barbecue rubs is that they do not store nearly as long as dry barbecue rubs. Also there is more of mess with wet barbecue rubs.
3. Decide between creating an original blend or using a recipe. On the one hand, why reinvent the wheel? There are plenty of good sources on the Internet for barbecue rub recipes (see resources section). Oh the other hand, half the fun in barbequing is creating ones own special blend. The choice is up to the individual and can be influenced by time constraints or other circumstances that make concocting a special blend impractical.
4. Combine the ingredients. Blend the spices, salts, sugar and peppers thoroughly. Some say salt can dry meat out but this is not necessarily the case. Salt can actually aide in absorbing the flavor of the barbecue rub into the meat.
5. Marinate the meat with the barbecue rub. Let the rub settle into the meat for at least a few hours and as long as a day in the refrigerator with the meat covered.
6. Store the rub for later use. Once the meat is seasoned put the left-over barbecue rub into an air tight container.
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