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A bold blend of seasonings rubbed
right onto the meat adds a direct hit of exciting flavor.
Rubbing food with spices prior
to grilling is a trouble-free, fat-free way to add flavor. Grilling
transforms the rub into a crunchy brown crust that seals in the
juices and enhances the flavors of the food underneath.
Be generous with your rub, applying
it with a hearty, but not heavy, hand, and coat the entire surface.
Rub it into the food a little so it will adhere, then cover and
refrigerate for 15 minutes to 2 hours.
There are no boundaries to the
ingredients you can use in a rub. To achieve the optimum balance
of flavors, and avoid overpowering the food, it's best to lean
toward simplicity. Salt is a must ingredient because it helps
round out tastes and reacts with the natural juices in meat and
seafood to help the flavors penetrate the flesh. Sugars can produce
a delightful caramelized crunch on grilled foods, but should
be applied lightly because they burn easily
Rub Recipes
Cajun Rub
Chili
and Spice Rub
Herb
Rub
Jamaican
Jerk Rub
Spanish
Olive Rub
Tandoori
Rub
Here's the Rub
Rub it wet or rub it dry. Wet rubs often include condiments,
such as mustard, horseradish, or yogurt. Dry rubs play up fresh
or dried herbs and ground spices. Crush spices, seeds, and dried
herbs slightly before rubbing to release flavors.
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