We love dry rubs. We prefer them to marinades almost every time. That’s right: When it comes to seasoning meat and developing a exceptionally-textured exterior, nothing beats a dry rub.
What is a dry rub though? Well, it’s exactly what it sounds like: A dry rub is a blend of seasonings and spices, without any wet ingredients, that you rub on meat.
When chefs speak of seasoning a dish, they are usually not referring to adding herbs and spices. They are usually talking about salt and pepper. Full Stop.
And most chefs think that these two basic additives are absolutely positively essential. Salt is an excellent flavor enhancer because it actually opens up your taste buds and this really wakes up the flavor of meat and vegetables. It also helps meat retain water.
When the rest of us speak of seasoning, we usually mean salt and pepper and all the other flavorings. This is where Dry Rubs come in and are a great way to amp up that flavour to 11.