Wet Rubs vs Dry Rubs: What’s the Difference?
We adore our possibilities in the BBQ industry. Even our toppings come in a variety of flavours. The sort of meat, the cutting, and the preparation technique employed, such as smoked, slow-cooking, sizzling, and more, all contribute to the flavour of your BBQ meals. What you add on it is another factor that adds a final punch to the one-two flavour combination.
There are numerous ways to enhance the flavour of your meal, ranging from BBQ dry spices to marinades or damp rubs. The majority of people are unaware of the differences between these23 toppings. Let’s take a look at each one so you can be the grill king, whether you’re the cook or prefer to eat out.
What Is Dry Rub?
Also known as a Spice Rub, is a mixture of crushed spices that is made to be rubbed on raw meat before it has been cooked. These BBQ rubs are typically used to prepare chicken, pig, ribs, steak, and fish. The dry rub is applied to the meat and then left to marinade for a period of time. This permits the taste to penetrate the meat, resulting in a pleasing colour and texture after cooking.
There is no such thing as a standard Dry Rub formula. There are many rub recipes to choose from, and they differ from place to region and cultures that are different. The kind of meat determines the dry rub recipe. With being stated, it takes years for BBQ professionals to develop their Dry Rubs and hold them in high regard.
1/4th cup each of garlic powder, paprika, onion powder, ground cumin, chili powder, salt, cracked pepper, and 1⁄2 a cup of lighter or darker brown sugar can be used to make a basic Dry Rub. After properly mixing the components, store them in a sealed jar or container. You can include crushed red cayenne pepper, dry mustard, and crushed bay leaf to make it a little more “special.” When it comes to Dry Rubs, however, keep in mind that there are far more than one or two conventional formulations.
What Is a Wet Rub?
The one and only moisture required for the Dry Rub to cling to the top of the meat is moisture from the steak itself. Some people brush a little coat of oil over the meat before adding the seasoning mix, while others simply roll the steak in the rub mix. (If you chose to roll the protein, be careful not to get too much Dry Rub on specific parts of the meat, as this will mask the true flavour of the meat.)
Several people are using a Wet Rub whenever a Dry Rub does not stick well to the meat. A moist rub is just a dry rub with the addition of oil or marinade. They’re commonly used in barbeque (BBQ), smoked, baked, and grilling, and they’re smeared or dusted all over the meat before marinating (may range from 1-7 hours, depending upon the type of meat). You marinade the meat to allow the unique rub spices and tastes to enter the meat’s skin.