RUB – INFO &

TIPSGreat flavor a

flash! With rubs for grilled meat, poultry, or fish, you get vibrant flavor pronto -- even faster if

you make your favorites in bulk

so they're always on hand.

http://planetgreen.discovery.com/food-health/emeril-billy-babyback-ribs.html

Click on the link to watch a brief

demonstration about rubs.

Elizabeth ~ March 2009

Rub Rules "Rules of the rub" are loose

and fancy-free. There's a broad definition as to

what rubs are, and within that it's a cook's playground (or the proverbial candy shop) of spices, herbs, and condiments.

What is a Rub? A rub is a mixture of Herbs,

Spices and Seasonings liberally applied to coat the outside of meat, poultry, or fish.

Salt is always a great starting place for a rub. It helps the rub penetrate, and it rounds out and brings together the flavors of the ingredients.

Sugar is also a popular addition to rubs as it caramelizes when exposed to high heat. If adding a sugar, do so sparingly as they burn easily.

What is a Rub? If using seeds,

nuts, dried herbs, or spices, be sure to Crush them first to release their entire flavor.

The only real rule is that there is no right or wrong mixture. It's all a matter of personal preference!

Dry Rubs These are

mixtures containing any number of Dried herbs & spices.

Dry rubs adhere using the natural moisture of the meat, poultry, or fish.

Wet Rubs A wet rub has a moist

ingredient added to the spices and herbs. Common ingredients added to make a wet rub may include, but are not limited to: mustard, finely chopped garlic, oil, horseradish, and yogurt.

Wet rubs are also called paste denoting their consistency. They adhere to food more easily than dry rubs.

Applying Rubs A rub should have time to work its

magic. If applying a rub to chicken with skin

on, place it under the skin. Lightly scoring meat, poultry, and fish

will help the rub flavors penetrate further.

Applying Rubs How long a rub should rest on the

food before cooking spans from 15 minutes to 2 hours and up to several hours. It depends on the density of what you are applying it to and how strong the flavors of the rub are.

Keep the rubbed food in the refrigerator, for safety's sake.

Storing Rubs Dry rubs will keep in tightly closed

containers up to 6 months. If you're planning on storing a large

batch of dry rub, use the most recently purchased dried herbs and spices. Most lose their flavor after the bottle has been open for 9 months to a year.

Wet rubs will generally keep for a few weeks under refrigeration.

Create your own rub &

label!