Rub – info & Tips

1. Rub– info & Tips Great flavor a flash! With rubs for grilled meat, poultry, or fish, you get vibrant flavor pronto -- even faster if you make your favorites in bulk so they're always on hand.

2. http://planetgreen.discovery.com/food-health/emeril-billy-babyback-ribs.htmlhttp://planetgreen.discovery.com/food-health/emeril-billy-babyback-ribs.html Click on the link to watch a brief demonstration about rubs. Elizabeth ~ March 2009

3. Rub Rules • "Rules of the rub" are loose and fancy-free. • There's a broad definition as to what rubs are, and within that it's a cook's playground (or the proverbial candy shop) of spices, herbs, and condiments.

4. What is a Rub? • A rub is a mixture of Herbs, Spices and Seasonings liberally applied to coat the outside of meat, poultry, or fish. • Salt is always a great starting place for a rub. It helps the rub penetrate, and it rounds out and brings together the flavors of the ingredients. • Sugar is also a popular addition to rubs as it caramelizes when exposed to high heat. If adding a sugar, do so sparingly as they burn easily.

5. What is a Rub? • If using seeds, nuts, dried herbs, or spices, be sure to Crush them first to release their entire flavor. • The only real rule is that there is no right or wrong mixture. It's all a matter of personal preference!

6. Dry Rubs • These are mixtures containing any number of Dried herbs & spices. • Dry rubs adhere using the natural moisture of the meat, poultry, or fish.

7. Wet Rubs • A wet rub has a moist ingredient added to the spices and herbs. Common ingredients added to make a wet rub may include, but are not limited to: mustard, finely chopped garlic, oil, horseradish, and yogurt. • Wet rubs are also called paste denoting their consistency. They adhere to food more easily than dry rubs.

8. Applying Rubs • A rub should have time to work its magic. • If applying a rub to chicken with skin on, place it under the skin. • Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further.

9. Applying Rubs • How long a rub should rest on the food before cooking spans from 15 minutes to 2 hours and up to several hours. It depends on the density of what you are applying it to and how strong the flavors of the rub are. • Keep the rubbed food in the refrigerator, for safety's sake.

10. Storing Rubs • Dry rubs will keep in tightly closed containers up to 6 months. • If you're planning on storing a large batch of dry rub, use the most recently purchased dried herbs and spices. Most lose their flavor after the bottle has been open for 9 months to a year. • Wet rubs will generally keep for a few weeks under refrigeration.

11. Create your own rub & label!