The Right Rub
A bold blend of seasonings rubbed right onto the meat adds a direct hit of exciting flavor.
Rubbing food with spices prior to grilling is a trouble-free, fat-free way to add flavor. Grilling transforms the rub into a crunchy brown crust that seals in the juices and enhances the flavors of the food underneath.
Be generous with your rub, applying it with a hearty, but not heavy, hand, and coat the entire surface. Rub it into the food a little so it will adhere, then cover and refrigerate for 15 minutes to 2 hours.
There are no boundaries to the ingredients you can use in a rub. To achieve the optimum balance of flavors, and avoid overpowering the food, it's best to lean toward simplicity. Salt is a must ingredient because it helps round out tastes and reacts with the natural juices in meat and seafood to help the flavors penetrate the flesh. Sugars can produce a delightful caramelized crunch on grilled foods, but should be applied lightly because they burn easily.
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