Few grilling topics are guaranteed to start a debate quite like the ones that start up when someone mentions their preference for a rub. The fact of the matter is that both wet and dry rubs have their place in the pantheon of barbecue.
What Goes Into a Dry Rub?
Dry rubs are essentially a bunch of carefully measured spices mixed together to create a desired flavor. A little brown sugar can make ’em sweet, a little lemon or lime zest can give ’em a tangy taste, and if you’re looking to set the night on fire, then you’ll want to try a Cajun BBQ rubthat has a bit of cayenne or chili powder.
When is a Dry Rub Best?
Dry barbecue rubs are ideal for meats that are going to be cooked quickly and on meats that won’t get one bit more tender with a wet rub. If you’re throwing chicken breasts, fish, or shrimp on the barbecue, then a dry Cajun BBQ rub will do just fine. A dry rub gives the meat a bit of a crunchy texture that is sure to be appreciated.
What Goes Into a Wet Rub?
Wet rubs are essentially dry rubs with a little bit of moisture mixed into the equation. Soy sauce, cider and vinegar are popular additions because they help soften up stubborn fibers within steaks, ribs and other meats. Some chefs like their rubs a bit sweeter, so you’ll find plenty of wet barbecue rubs with molasses, honey, beer, wine and bourbon.
When to Use a Wet Rub?
If your cooking style is slow, then a wet rub is the choice to make. It will tenderize the meat and keep it from drying out. Meats such as beef ribs, pork chops and bone-in-chicken absorb the moisture while they’re marinating. Searing the meat on the grill will seal moisture in and keep the meat moist as it cooks.
2 Gringo’s Chupacabra dry Texas BBQ rubs are suitable for all your grilling needs. Our dry rubs are the topic du jour at many a backyard BBQ and we’re sure you’ll agree they’re the best.