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The Art of Dry Rub: How and When do you use it?

Essential BBQ Techniques Part 4

In this blog series, Saus.Guru offers you a quick course on everything BBQ-related. Whether you’re an experienced BBQ master needing a refresher or lighting up a BBQ for the first time in your life, Saus.Guru is here to take your BBQ skills to the next level.

How and When do you use Dry Rubs?

Dry rubs are the secret weapons of barbecue enthusiasts worldwide. These blends of dry herbs and spices are an essential part of the barbecue process, imparting irresistible flavor and texture to meat. But what exactly are dry rubs, and how do you use them correctly?

Dry rubs are blends of herbs, spices, and sometimes sugar that are rubbed onto meat before grilling, smoking, or baking. These blends can range from simple combinations of salt and pepper to complex mixes with exotic flavors like dried fruit, coriander, and cinnamon. The key to a good dry rub lies in the balance of flavors and textures, with each component contributing to the overall taste experience.

Want to make your own dry rub?

Start with a base of salt and pepper, then add herbs and spices to taste. Experiment with different combinations and adjust the proportions to create your own unique flavor profile. And don’t forget to add sugar for a touch of sweetness and beautiful caramelization on the meat.

If you want premade Dry Rubs which are low in sugar and salt: try our Saus.Guru flavors.

When do you use Dry Rubs?

The best time is usually before the meat hits the grill. Rub the mix generously on all sides of the meat and then let it rest for a few minutes up to a few hours so the flavors can penetrate. Whether you opt for a classic BBQ rub for ribs or an exotic blend for chicken, with the right dry rub, your next barbecue is guaranteed to be a success! If you’re unsure, Saus.Guru has a range of Dry Rubs guaranteed to match the flavor experience you want to create.

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