Re: [CH] Dry Rubs
Jose Cisneros (jccisn@gmail.com)
Thu, 3 Mar 2011 16:18:26 -0500
> Historically, I've used a thin slather of plain prepared yellow mustard to
> help the rub adhere, though it occurred to me that most herbs/spices are
> more fat-soluble than water-soluble, so I've tried a coating of vegetable
> oil.
> In the linked photo, I actually used no coating, applying the rub to the
> "bare" ribs (which quickly pulled enough moisture from the meat to adhere).
> The quality of the crust/bark is more influenced by cooking conditions that
> I can tell.
> Next rib cook, I'm going to slather one rack with yellow mustard and
> compare.
That's interesting.... I had not thought to coat the meat with either oil or
mustard prior to laying on a dry rub.
I had assumed that the process of osmosis was all that was needed.
Salt, spices and a little bit of sugar.
Like doing a meat cure, as in bacon or pancetta.
Have you experimented with the time that you allow a piece to
cure in a dry rub?
Two days has been the max for me.
> I did a compare of a more coarse rub with the powder-rub I'd been using
> in my last cook and really couldn't tell a difference in terms of flavor
> penetration.
Salt and time are the key.
I think.... Or I think I think.
In any event... I am enjoying the discussion.
Kind Regards,
Jose