One of the easiest ways to add excitement to our meats is with rubs! How can they help us?
Well, first, rubs are a blend of seasonings. They come in two varieties, wet and dry, and we can buy them ready-made or mix and match our own together. See, a dry rub is made of herbs and spices, like paprika, chili or garlic powder, maybe cayenne pepper, and can actually be either sprinkled over meat or rubbed in, hence, the name.
It's the natural moistness of the meat that helps the rubs stay on, and not overpower our food. Mixing strong spices with mild ones can add both super flavor and color to our food. Now, a wet rub contains a liquid ingredient, usually oil or mustard or something like that, that's coated over the surface of the meat. The advantage is the moisture allows it to stick to the meat better, like when we're cooking with poultry that has the skin removed.
A wet rub can help our food from drying out. So is it hard to make a rub? Nope. As a matter of fact, we've got a three-pepper dry one and a mustard-based wet one to get us started, and no matter what we rub them on, from beef to pork to poultry, they'll add wows to our taste buds!
If you’d like the recipes, just send a self-addressed, stamped envelope, marked “Wet & Dry Rubs,” to me, Mr. Food, right here at the station, or they're online for rubbing in some flavorful excitement to our dishes. Choose wet or dry, either will bring us the taste of "OOH IT'S SO GOOD!!®"
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