Video:How to Make a Dry Rubwith John Mitzewich
Homemade dry rubs are cheap to make, taste better, and can be easily tailored to your personal tastes. Once you learn the basic proportions, you will be able to create an endless supply of versatile dry rubs. See how it's done!See Transcript
Transcript:How to Make a Dry RubHi, I'm Chef John Mitzewich for About.com. Today I'm going to show you how to make and use a dry rub. They are really easy to make, you're going to save a lot of money, and they are better tasting. I don't want to say that the big spice companies use cheap ingredients in their rubs - but they do.
Dry Rub IngredientsWe're going to start with:
- 1/4 cup salt
- 1/4 cup sugar
- 1 tbsp of Ancho chili powder
- 2 tbsp paprika - be sure to use fresh spices
- 1 tsp cumin
- 1 tsp black pepper
- 1/2 tsp dry mustard
- 1/2 tsp cayenne
- 1/2 tsp allspice
Modifying Your Dry Rub IngredientsSo, this is my basic dry rub recipe. I like this mixture of spices, I think it works great on beef, pork or chicken. There is a lot of experimenting you can do with the spice blend. There is a certain proportion though - the rule of thumb is 1/3 salt, 1/3 sugar and 1/3 spice if you are doing a basic barbecue dry rub.
Mix the Dry Rub IngredientsWe're going to take the back of a spoon and really mix it well. And that is what you're looking for. Perfectly mixed and ready to rub, except we're not going to to rub, we're going to shake and sprinkle using a spice tin.
Sprinkle the Dry RubMake sure you get one with nice large holes. I prefer the screw on kind to the snap on kind. We're going to fill it with the dry rub and then we're going to shake on to the meat. If you can't find one of those canisters, just use your fingers.
Why are we sprinkling and not rubbing? If you rub, the mixture mixes with the moisture on the meat and you get "clump-ifacation" - all that stuff clumps up - not good. You want perfect distribution. You might be wondering, why do they call it "rub" then? Well, would you buy something called "pork sprinkle?"
So they call it a rub, and some people still rub, but the better method is to sprinkle. If you are going to use on something that has fat, you want to score it with a sharp knife just down to the meat so the rub gets down into it.
Storing the Dry RubFor the leftovers, just use a piece of plastic over the top - then screw on the lid, and you have a perfectly sealed rub ready for next time. This is an easy thing to make at home - cheaper, tastes better, and you can make any mixture you want. And remember, don't rub your rub! I hope you give it a try. Enjoy!
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