Barbeque rubs are a healthy alternative for cooking flavorful foods without using a lot of fattening oils in your coking. Barbeque rubs can be used on meats that are baked, smoked, grilled or simmered in a small amount of stock to create a delicious meal that anyone is sure to love.
Barbeque rubs are comprised of certain proportions of herbs, spices, sea salt, and minimal sugar or sweetener. Note, diabetics may prefer homemade barbeque rubs using Stevia. A sample rub might contain paprika, garlic powder, salt, black pepper, cayenne, onion powder, oregano, and thyme. These herbs and spices, as well as others, stimulate digestion, hydrochloric acid production, and last, but not least, the taste buds and sensors. The palate will not know what hit it!
A pressing consideration is whether to use store-bought sauces, marinades or rubs on your meats, or if one should use your own homemade blend of herbs and spices to add intense flavor. Nutritional experts concur with one another that, unless you can find a trust-worthy sauce, marinade or rub, it's wiser to create your own at home. Widespread herb irradiation, hydrolyzed cornstarch, MSG, artificial sweeteners, corn syrup, sugar, and other taste impostors will hurt your body whilst tricking your taste buds.
Hot, sour, tangy, spicy, sugary – these are all flavors that you can control when creating a homemade barbeque rub. It's best not to overcrow the mixture, chewy, thick, juicy taste inherent to the meat with a bunch of high-power spices like cayenne and garlic powder. In other words, do not rub the meat in a pound of sea salt, cayenne, or anything else that strong for that matter. Impart the stronger ingredients lightly with a larger amount of milder, complementary spices to create a steady, natural seasoning.
The art of barbeque rubs is too broad to be covered in this short space, but it's worth noting that the application of the rub is just as important as the composition of the ingredients. Even, equal distribution is much more important than splotchy, uneven layers, even if it takes more time and dexterity to the rub added just right. Thick layers will cause your meats to be too spicy in some areas; whereas a thinner layer on other parts of the meats can cause those areas to taste bland.
Righteous Urban BBQ is just one example of a popular restaurant that built its restaurant's reputation around rubs. People clamor for its tangy, juicy rib dinners. One customer says that, "Real BBQ does not require sauce, it's purely a matter of preference but not essential nor the key ingredient to the meats." This startling revelation shows to imply that rubs can bring out the best flavors in meats without a bunch of sauce on top.
Many people use sauces when they BBQ meats. If you were to grill meats with sauce, and with barbeque rubs, at your next barbeque event then you may be surprised to find that the rubbed meats may be ateen much faster. Your friends and neighbors will think you're a genius because the rub will be barely visible on the surface of your ribs. "How are So-and-so's ribs so good?" they'll say. Little do they know that you learned how to rub 'em right, as they say in the Deep South.
The best barbeque rubs in the South were created out of necessity, with simple spices, and not thick sauces.
Additionally, barbeque rubs traditionally have longer expiration dates because dried spices last longer in cool, dry places than artificial sauces in cool storage. They're also cheaper to make and taste better in general.