You Can’t Have a BBQ Without a Rub
|A BBQ isn't a BBQ without the largest pieces of meat you can buy!|
|Wet Rub is used on this rack of lamb which was baked in alfoil|
|Brisket is an ideal choice for a Wet Rub, slow cooked it retains moist and the flavour is drawn into the meat.|
|Dry Rubs are a good choice for quick cook foods like fish and chicken.|
Here are some tried and tested Meat Rubs that we use in the Galley…
When smoking large cuts of pork you want to maximise the flavour. Since these roasts have a lot of meat compared to the surface area, it is important to make the most of the rub. This means working the rub into the meat, as much as it will hold. You can take this BBQ rub to the next step by mixing a tablespoon of Balsamic Vinegar to help break down the meat.