Posted on: 30 July 2019
If you own and operate a restaurant that offers barbecue as the main fare, you may be thinking about switching things up and adding dry-rubbed meat to the menu to not only enhance the flavor of the meat but also to offer a non-saucy option for customers who are not fond of too much sauce. However, if this is your first time using a dry rub, you may have some questions about applying it. If so, start by using the tips below.
1. Apply the Rub Right Before Cooking the Meat
One question you may have about using a dry rub instead of barbecue sauce on your meat is about the timing of its application. With sauces and marinades, you already know that you need to allow the meat to soak for a few hours before cooking.
However, the timing is much different when using dry barbecue rub on meat. If you apply the rub hours in advance, the surface of the meat will become a mushy mess, and it will most likely cook up into lumps when you place it on the grill.
When using a rub, apply it right before you cook it. The rub will activate when it is placed on the grill and release its flavors, allowing it to still season the meat without destroying the texture.
2. Massage the Meat Thoroughly After Applying a Light Oil Coating
Now that you know the timing of the dry rub's application, the next question you may have is about how to actually apply it. While the rub can be applied straight to the meat without any moisture at all, it could result in a dry, tough surface that may affect the presentation and initial flavor, depending on the type of meat you are using.
To keep the surface of the meat from drying out and becoming tough, apply a light oil coating before you use the rub. Allow the oil to soak in slightly for a few minutes, then use your hand to thoroughly massage the dry rub into the meat. While you are cooking the meat, the oil will dry up, leaving a nice coating of rub on the meat's surface while trapping in the moisture.
Using the tips above can help you prepare delectable barbecue using a dry rub that does not turn out too dry or mushy. For more tips on ways to use specific rubs for your restaurant's barbecue dishes, contact barbecue rub suppliers like Butcher BBQ.Share