Rubs: Dry/Wet/Both? It's Barbecue Time, Welcome Back Spring!
I was asked the above question by my brother who is moving into his first apartment and looking forward to grilling during the summer. My thought is it depends on the type of meat your cooking with. Personally I like dry rubs for ribs and then dipping the ribs in sauce. With steak I think marinading overnight then drying and simple salt/pepper is really flavorful. Chicken can go both ways. What's your opinion?
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3 Comments:
Ribs: I prefer dry rub with no sauce. But I do make some homemade and put it out for guests who may wish to partake.
Steak: Marinade depending on mood. If it is a quality piece then just sea salt and fresh cracked pepper.
Poultry: I always brine before grilling or smoking. They never fail to come out moist and tender. Chicken for a couple of hours up to overnight for a turkey.
NorthernBBQer at 6:49PM on 03/17/09
Dry Rubs all the time sauce served on the side. For moist chicken instead of brining I do a beer can recipe.
Ribster at 9:12PM on 03/17/09
For my ribs I always do a dry rub and cook them in the oven first...slow and low. Then I bring them out to the grill to get some color on them and baste them with a Bourbon/brown sugar glaze. While those babies are grilling, I mix up a batch of Sweet Baby Ray's BBQ sauce, doctored with orange juice, brown sugar & bourbon to dip the ribs in. I get perfect melt-off-the-bone ribs every single time.
For steaks -- I either like 'em totally buck nekkid except for crushed black pepper-- grilled, then I use A1 sauce as a "dip" and put sauteed mushrooms over top...OR I'll marinate a flat iron with soy sauce, honey, sesame oil, hot pepper flakes, garlic, ginger for a few hours before throwing on the grill.
For chicken -- well...I'm still trying to figure that out. I definitely think chicken needs skin on to stay truly moist on the grill. I like dry-rubbing my skin-on chicken.
juliebugsmama at 9:01AM on 03/18/09