“Rubs can be applied just before cooking, but for a more pronounced flavour, apply your rub and refrigerate for several hours. When a rub is applied and is tightly wrapped and refrigerated for 12-24 hours, the flavour will infuse the meat. I have found that kosher salt is the best to use as the sharp pieces of salt, when rubbed, permeate the meat more efficiently.”
READY IN:
5mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all the ingredients together in a bowl. Store in an airtight container.
  2. NOTE: To make this a wet rub, simply add 1 tablespoons lemon/lime juice and 1 tablespoons olive oil.

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