What Makes a Great Dry Rub?

Great barbecue is all about the flavor. The combination and contrast of flavors like sweetness and heat each quality enhances the meal and gives you a different sensation when eating food.

When it comes to preparing good barbecue, you don’t want average flavor. You want the Best Rubs For Smoking that bring out the most in your meats. But, what goes into making a great dry rub?

Today, let’s look at some of the attributes that make a great dry rub to take your meats to the next level.

Salt and sugar are necessary for a dry rub to help lock in flavors and get the crisp outer layer (bark) on your meat. There is a distinction, however, between the amount of salt and sugar that work best depending on the type of meat.

For example, a beef or chicken rub will typically have more salt than sugar because these types of meat are more typically served as savory finished dishes whereas pork is quite often paired with sweeter flavors, which means more sugar may be used instead of salt in the dry rub. Similarly, fish also calls for more salt than sugar in a dry rub.

Kosher salt or canning salt is commonly used in rub recipes because they are less likely to contain additives such as anti-caking agents or iodine, but mostly because the texture of the salt is more subtle than canning salt. In some cases, sea salts are used in dry rubs, but the flavor is more subtle than canning salt. Smoked salt can also add a smoky element to your meat if that is an intended and preferred flavor.

For adding sweetness, three main types of sugar can be used. White cane sugar, brown sugar, and raw sugar are typically most common. White sugar is a straight sweetener. Brown sugar can infuse some molasses flavor to the meats, something that goes particularly well with pork. Raw sugar can also have a similar effect to brown sugar.

For adding heat to the mixture, look for ingredients like black pepper, white pepper, cayenne, and various ground chile peppers to add that kick to your meats. Black pepper has a distinct and pungent taste, making is a common spice for dry rubs. White pepper is a milder flavoring and can add some extra heat. Spices like cayenne and ground chile peppers are heat builders that can give you those desirable spicy flavors.

At the base of the best rubs for smoking are two seasonings: onion powder and paprika. These two spices are essential because they are milder than other spices and don’t tend to overpower the flavoring. This means that they can be used in larger quantities than other spices. There are additional special ingredients to a spice rub like garlic powder, thyme, rosemary, nutmeg, oregano, and mustard powder that may require just a pinch to a spice mix or rub and be enough to add a distinct flavor.

Are you looking for the best rubs for smoking? Check out the original spice blends and rubs available at Casa M Spice Co™, perfected over nearly two decades from their family table to yours.

With blends specifically designed for smoking and cooking beef, brisket, chicken, pork, fish and even lamb, you can’t go wrong. Casa M Spice Co™ packs a ton of flavor into their dry rubs to take your barbecue to the next level.

Check out the great selection of spice blends with Casa M Spice Co™ today and get cooking. You won’t be able to stop grilling, smoking, and enjoying the great barbecue flavors once you try what Casa M Spice Co™ has to offer. So, get your hands on the best spice blends with Cajun, Mexican, and Southwestern influence and start enhancing your meals!

For more information about Fish Seasoning Rub and Best Brisket Rub Please visit: Casam Spice.

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Mike’s love for chemistry and cooking bloomed together as he was finishing up high school and have remained intertwined ever since. Mike went to grad school at Tulane in New Orleans where he fell in love with the scents, the ingredients, and the flavors of Cajun cuisine. Though his Ph.D. is in chemical physics, he never lost his enthusiasm for doing chemistry in the kitchen.

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