Dry Rub

A dry rub is a blend of ground spices, herbs, salt, and sometimes sugar applied to the surface of meat before cooking. Unlike marinades (which are liquid-based), rubs stay on the surface and create a concentrated flavor crust — especially when combined with the Maillard reaction during high-heat cooking.

The best rubs enhance the meat's natural flavor rather than masking it. They should work with the cut, not against it.

Building a Balanced Rub: Every good rub balances these elements: - Salt: The foundation. Enhances all other flavors. - Pepper: Heat and aromatic complexity. - Sweet: Brown sugar, paprika. Promotes browning and balances heat. - Savory: Garlic, onion powder, cumin. Depth and umami. - Heat: Cayenne, chipotle, red pepper. Optional but adds dimension.

Rub Pairing by Cut: - Ribeye: Simple — salt and coarse black pepper. The marbling provides enough flavor. - Brisket: Dalmatian rub (salt + coarse pepper) for Texas style. More complex rubs for Kansas City. - Pork Ribs: Sweet and savory — brown sugar, paprika, garlic, cumin, pepper. - Chicken: Herbs forward — thyme, oregano, garlic, paprika, lemon zest.

Application Timing: - Quick cook (steaks): 45 minutes to 24 hours before - Low and slow (brisket, ribs): 2-12 hours before - The salt needs time to penetrate; other flavors work from the surface

Pro Tips: - Toast whole spices before grinding for maximum flavor - Mix rubs in batches and store in airtight containers - Apply a thin coat of mustard or oil before the rub — it helps adhesion without affecting flavor - Don't over-apply; you want to taste the meat under the seasonings

Rubs are the simplest way to transform meat at home. Master one great all-purpose rub and you'll use it constantly.