Dry rubs are a great way to add flavour to your steak before grilling it on your gas BBQ. Rubs usually consist of salt, herbs and spices, and sometimes sugar. BBQ enthusiasts have conflicting opinions about whether it’s best to sprinkle on dry rub or to pack it into the meat. Here we give you both options so you can try them at home and pick your favourite technique!
The Sprinkle Method for Dry Rubs
It may surprise you to learn that some grillmasters insist that “rubs” should actually be sprinkled instead of rubbed directly into the meat. There are a couple of reasons for this. First is that by generously sprinkling the rub from a good distance above the meat, you can get more even coverage for a delicious taste with every bite. Second is a concern that pressing the rub into the meat can push out the natural juices and also make it hard for smoke to penetrate the meat.
- Prepare the rub the night before with 50/50 spices & herbs to salt.
- Sprinkle the rub on the meat from a decent height to get a nice even coverage. You will want to set the meat over a tray like a baking sheet to keep the kitchen tidy.
- Refrigerate the meat overnight, uncovered. The long rest time before grilling allows the salt to tenderise the meat. The meat is left uncovered so it can dry out a little bit and get a nice crisp finish on the grill.
The Two-Hand Rubbing Method for Dry Rubs
Naturally, when people hear “rub,” they assume that the spices should be rubbed into the surface of the meat. This tried and true method of preparing meat for the grill has endured for a reason! The two-hand method, also called the wet hand/dry hand method, ensures food safety in the kitchen. Use one hand to sprinkle the spices, and the other hand to massage it into the meat. This is important for avoiding cross-contamination.
- Prepare your favourite dry rub as above.
- Pat the meat dry with a paper towel.
- Lightly coat the meat with olive oil – this helps the dry spices to adhere to the meat and also prevents the meat from drying out if being grilled for a long time.
- Generously sprinkle the rub with your dry hand and then massage it into all sides of the meat with your wet hand. For bigger cuts of meat, don’t be afraid to really press it in using your knuckles.
- Let the coated meat stand for at least 30 minutes in the refrigerator.
Whichever method of dry rub application you choose, all that remains is to grill the meat on your barbeque and enjoy!
