Tips fpr Using Dry Rubs on Lamb, Beef, Pork, Chicken…..

Description

Instruction For
BBQ Dry Rub Recipe

Sprinkle heavily and very lightly rub into the meat and refrigerate 2 to 8 hours or overnight in a resealable food bag or sealed container.

Dry Rub Tips

• Use 1 to 2 tablespoons of rub for 1 pound or ½ kg of meat.
• BBQ dry rubs can be mixed and stored in an airtight container up to 3 months or in the freezer up to 8 months before they lose their flavor and intensity, can be used for your next barbecue ribs dry rub recipes or any recipe for meat rubs when you need it.
• Keep a record of the different spices and amounts of each used for any future meat rub recipe.
• When mixing and storing rubs, record the date on the container storing the rub.
• You can freeze meat after applying a rub, just thaw and enjoy at a later time.

• Don’t reuse remaining rub after it has been in contact with meat.
• Use fresh spices. You won’t get the best dry rub using stale spices. Buy spices in small quantities and try to use them up in 6 to 12 months.
• Spices should have a strong aroma, if it doesn’t have a smell throw it out, the spice is properly useless.
• Thin cuts of single serve portions of meat let the dry rub marinate 30 to 60 minutes before cooking. Thicker cuts like steak and chops 1 to 3 hours before cooking. Large or tough cuts of meat such as ribs, briskets or pork shoulders let the dry rub marinate 4 to 24 hours or more before cooking.