Meat rubs

Meat rubs

By
From
Ben's Meat Bible
Makes
2 tablespoons
Photographer
Benito Martin

Rubs combine the techniques of curing and seasoning, and usually consist of sugar, salt and flavourings. The mixture is rubbed over meat and left for a short period of time to impart its flavours and draw out moisture, which in turn intensifies the flavour of the meat.

You can transform any flavoured salt into a rub simply by adding sugar. The choice of sugar will determine the ultimate flavour of your dish. If you want the salt’s flavour to be the most pronounced, then use caster (superfine) sugar. Use less processed sugars, such as brown, golden caster, raw or muscovado, to increase the richness and depth of flavour. You could also experiment with sweet syrups (like golden or agave) or honey: the darker the syrup, the stronger the flavour. I like to use dark syrups such as molasses or malt in rubs for strongly flavoured meat like beef short ribs, brisket and pork ribs.

Ingredients

Quantity Ingredient
1 tablespoon Fire and smoke salt, or other flavoured salt of your choice per kilogram of meat
1 tablespoon sugar of choice per kilogram of meat

Method

  1. Use your hands to combine the salt and sugar in a bowl. Mix well.
  2. Take the rub and massage it all over the cut of meat. Refrigerate for at least 2 hours, or up to 24 hours. Proceed to cook as directed by the recipe.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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