Rub for red meats, have you heard of it? A rub is a spice blend used to flavor meats, especially red ones, before cooking.
It is applied by rubbing it directly onto the surface of the meat, hence the name “rub” (from the English “to rub“).
This practice is particularly appreciated in American cuisine and for barbecue, but it also adapts to other cooking techniques.
Why use a Rub?
It’s true that there are many ready-made rubs available, but making them at home allows you to save money and customize the ingredients according to your tastes and dietary habits. For example, don’t like smoked paprika? Replace it with sweet paprika and so on for many other spices you can add as you like.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 350 grams
- Cooking methods: No cooking
- Cuisine: American
- Seasonality: All seasons
Ingredients for the Rub for Red Meats
- 2 tsp juniper berries
- 2 1/2 tsp black peppercorns
- 1 tbsp mustard seeds
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp curry
- 2 tsp garlic powder
- 1 tsp nutmeg
- 6 cloves
- 3/4 cup salt
- 1/2 cup brown sugar
Tools
- 1 Chopper
Steps
Get a chopper, a coffee grinder, a mortar or simply a food processor with blades.
Insert all the spices, salt, and sugar, and activate the chopper or processor, pulsing.
You need to obtain a very fine powder that will have a golden almost caramel color.
Cleaning: Remove any excess fat or skin from the meat, if necessary.
Pat the meat dry: Use paper towels to dry the surface of the meat. This helps the rub adhere better.
Slight moisture (optional): Some prefer to brush the meat with a light layer of vegetable oil or mustard to help the rub “set” better, but it’s not essential.
Generosity: Sprinkle the rub evenly over the entire surface of the meat, not sparing.
Make sure to cover the sides and folds as well.Massage: Using your hands or gloves (to avoid staining your hands), gently but firmly rub the spice mixture into the meat.
This ensures the rub adheres well and begins to slightly penetrate the pores.Rest (optional): If you have time, let the meat rest in the refrigerator for a few hours or, better, overnight.
This allows the flavors of the rub to infuse the meat more deeply.
Cover the meat with plastic wrap during resting.Bring the meat to room temperature before cooking to avoid thermal shock that could compromise its texture.
Proceed with the chosen cooking method, whether grilling, baking, or pan-frying, allowing the rub to caramelize to create that irresistible flavorful crust.
Tips and Storage
Choose a proper container
Use an airtight container, like a glass jar with a sealing lid, or a plastic food container.
This helps to keep the rub fresh and prevent it from mixing with moisture or external odors.
Labeling
Write the preparation date on a label.
Storage
In a cool and dry place, homemade rubs can last up to 6 months if stored correctly, but it is best to use them within 3 months for a more intense flavor.
Keep it away from heat and light sources, which can degrade the quality of the spices.
A pantry or a closed cabinet is perfect.
Avoid storing it in the refrigerator, as moisture could damage the mix.
Avoid contamination
When using the rub, try to scoop it out with a clean teaspoon, especially if applying it directly to the meat.
Do not introduce meat residues or moisture into the container to avoid bacterial growth.
Extra trick
If preparing rubs in large quantities, you can divide it into small individual portions.
This way, you avoid frequently opening the main container and preserve freshness better.
Extra trick
If preparing rubs in large quantities, you can divide it into small individual portions.
This way, you avoid frequently opening the main container and preserve freshness better.
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