Why would one use a rub in barbecuing? Is it better than a marinade?
(1) encourage the formation of a deeply browned crust with concentrated flavors
(2) a rub composed almost solely of spices and herbs so they provide stronger flavor than marinades
(3) rub adheres to food better than marinades do – better flavor
(4) unlike marinades, rub contains no oil so there isn’t any flare-ups
Makes about 1 cup
4 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1-2 teaspoons cayenne pepper
Mix all of the ingredients together in a small bowl. The rub can be stored in an airtight container at room temperature for several weeks.
From Steaks, Chops, Roasts, and Ribs by The Editors of Cook’s Illustrated Magazine.
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