Ir’s hard to believe that school’s already out…(or at least what was supposed to be school and probably wasn’t because of all this coronavirus crap).
Soon we’ll be cranking up our grills for the 4th of July…assuming that you haven’t already been cranking out great ribs, chicken, and pork chops already.
And of course you want all of these grilling efforts to be well worthwhile.
So why not try a dry rub to make your grilled food even greater?!
A dry rub is a mixture of dried herbs and spices that is rubbed on the outside of meat before cooking it….in order to help seal in the moisture the moisture of the meat by coating the outside of the meat and also to make the meat flavorful.
If you’re a seasoned grill master, you most likely have your own preference as to which spices should go into your dry rub—spices such as salt, black pepper, chili powder, ground white pepper, onion powder, oregano, mustard powder, cayenne pepper, garlic powder, and red chili flakes and honestly any these spices are great.
The spices that you use ultimately will depend on personal prefererence.
But I’m not one to experiment on my own. Everything I cook, I cook using a recipe…even stupidly easy things like French toast and scrambled eggs.
The following dry rub is the perfect combination of fresh herbs, sweet honey, mustard, and paprika….and offers the perfect blend on sweetness, smokiness, and spiciness….regardless as to whether you’re cooking in the oven, smoker or on your grill.