Spice up your BBQ with the right rub
In the article Make your own spice run for summer grilling chef Marc Bouchard gives us a comprehensive look at the importance of the spice rub for grilling and barbecue.
As a professional chef, I eagerly buy into all these arguments. I mix and match hickory and mesquite for the best smoke, putter around with fresh and store-bought sauces, concoct elaborately seasoned salt baths for my meats and keep an instant-read thermometer in my pocket at all times.But I sometimes think my favorite element of the grilling equation is the spice rub, that coating of seasonings that gives the fish or meat its unique crust. A steak or chop with just the right amount of savory crust doesn’t need a sauce or smoke; it can stand on its own.
This article isn’t just another spice rub recipe. It’s explains the role of a spice rub when barbecuing. As Marc explains:
The primary purpose of the rub is to season the meat while at the same time encouraging the creation of that all-important exterior crust. The crust helps to seal in the juices, keeping the interior moist, while producing perfect color and a crunchy texture.
Furthermore, Marc gives some great tips on how and why to make your own barbecue rub rather than relying on commercial blends.
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