How to Rub Meat (3 Steps)
Perfectly seasoned meat is easier than you'd think. First, you must decide if you want a dry or wet rub for your meat. Dry rubs have a few advantages: they are less likely to burn, they are easier to work with, and they can be stored for a longer period of time. Best of all, dry spice rubs can be placed on steak, chicken, fish -- almost anything.
Things You'll Need
- A variety of spices
- Plastic wrap
Instructions
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Decide what flavor you want your meat to have. You can do a rub in basically any flavor: classic barbecue, chipotle, creole-style, etc. You'll need 1.5 to 2 tablespoons of dry rub for each pound of meat you will be seasoning.
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Mix together the ingredients for the rub and apply. The easiest way to do this is with your bare hands. Make sure to get the rub into all of the crevices. Pierce the meat all over and press some rub into the holes that I created for an extra burst of flavor.
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After you've applied the rub, wrap the meat tightly in plastic wrap and allow it to season in the fridge for at least an hour before you place meat in the oven or on the grill.
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