Barbecue Rubs

The rub is the second most important part of the barbecue process, the smoking technique being the first. There are two main concepts to bear in mind when making your own rub. The amount of salt should be enough to start pulling the moisture out of the meat. Also, we feel that the proportion of sugar should not be too great because it will caremelise and burn during the cooking process and leave a bitter taste which is best avoided.

Barbecue rubs are only limited by your imagination. The other ingredients to consider can include paprika, cumin, garlic powder, onion powder, black pepper, cayenne pepper, chile powder, oregano, sage, or anything that you enjoy or indeed have to hand!

For good results, keep your rub in a shaker and this will make it easier to apply. Your barbecue rub should be applied at least 24 hours before cooking on your barbecue grill, this will ensure that the best part of the rub has been absorbed and your meat is permeated with flavour. For the best results, and assuming you have the time in advance to prepare, let the meat absorb rub for up to three days.

Shake the rub over the whole surface of the meat to be smoked. Use a generous amount of your barbecue rub at first and then, as it starts to get moist and adhere, add more. I don't think it's necessary to "rub" it in. I find that it only results in uneven distribution, and it stains your hands. Cover the meat loosely in grease-proof paper and leave in your fridge until a couple of hours before cooking on your grill.

Rubs are better than marinades for large pieces of meat such as beef briskets and pork joints. For cuts such as these, the internal and external fat melts through the meat during cooking keeping it moist. The dry surface of the meat and the rub itself combine to produce a mouth-watering and appealing crust on the finished product!

Storage containers for your rubs

Old time barbecuers have known this for a long time. When using spices, rubs and other ingredients they have a tendency to interact with various types of metal bowls and containers. During this process, the rubs and marinades will pick up a metallic taste if used with reactive materials like copper or other common type of mixing bowl such as those made in aluminum.

You should aim to use glass or plastic to both mix and store your rubs so that they will not pick up any extra (and unwanted) flavours. If you look on the seasonings situated on the grocery store shelves they're all packaged in either glass or plastic. Likewise when you store your seasonings for re-use on another day always use non-reactive glass or plastic storage containers and clean them thoroughly before use to ensure best results.

Can I buy pre-made rubs ?

Just like barbecue sauces, there are many companies that produce high quality and very tasty barbecue rubs for you to use on your favourite meats. In Europe, barbecue rubs are generally not so widely available as though in the United States or Australia, but despite this getting hold of a decent rub should be a fairly straightforward process.

Of course you still may want to try making your own barbecue rub recipe, and we have an entire section dedicated to rubs in the recipes section. Take a look and give them a try, you will be glad you did!

Where to buy pre-made rubs

Seasoned Pioneers - http://www.seasonedpioneers.co.uk
Have a great selection of spices and rubs. You can purchase online via their electronic store and they will deliver to your door.

The Spice Shop - http://www.thespiceshop.co.uk - Is our personal favourite. You may recognise the store owner as being a familiar face .. well that is definitely true, she appears as a guest on UKTVFood's television show on Sky TV!