Techniques › Flavor and seasoning
Spice rubs
Beginner Flavor and seasoning
Spice rubs is a mix of salt, spices and often sugar pressed onto meat before cooking.
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How do you do it?
- Mix salt, sugar if you like, and spices; about 1 tablespoon of rub per pound of meat is a good start.
- Pat the meat dry, then press the rub on evenly on all sides.
- Cook right away, or refrigerate uncovered for a few hours to overnight so the salt seasons deeper.
Why does it work?
The salt draws out moisture, dissolves in it, and is slowly reabsorbed, seasoning below the surface. The spices mostly stay on the outside and toast into a crust.
What are the common mistakes?
- Lots of sugar over high heat — the crust burns.
- Rubbing onto wet meat — it slides off and steams.
Still stuck? Watch someone do it on YouTube.
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