Dryrubbed

Dryrubbed refers to meat or other foods that have been coated with a dry rub before cooking. A dry rub is a blend of dry ingredients, typically including salt as the base, along with sugar, spices, herbs, and sometimes seeds. The rub is massaged onto the surface to flavor the exterior and promote the development of a flavorful crust or bark during cooking.

Common components include salt, brown sugar, paprika, chili powder, cumin, garlic powder, onion powder, black pepper, and mustard powder. Regional blends may add cayenne, coriander, cinnamon, coffee, citrus zest, or dried herbs. The exact mix varies by cuisine and desired flavor profile, ranging from savory and spicy to sweet and smokey.

Application and resting: The rub is applied evenly to all surfaces of the food and allowed to rest, typically from 30 minutes to 24 hours. Resting, often in refrigeration, helps flavors penetrate the surface and aids in crust formation during cooking.

Cooking uses: Dry-rubbed meat is commonly grilled, smoked, or roasted. The dry surface helps with browning and bark formation, contributing to texture and flavor. Dry rubs are widely used on pork (ribs, shoulders), beef (brisket, steaks), poultry, and fish.

Variations and related terms: A dry rub contrasts with wet rubs or pastes that use liquids to form a cohesive coating. The concept is part of many barbecue traditions and modern culinary practices worldwide.