Top Tips For Making Meats Stand Out
Breadcrumbs

Top Tips For Making Meats Stand Out

You don’t have to spend big on restaurant-quality meals to enjoy an amazing, flavoursome steak. In fact, you don’t have to spend big at all! Meat rubs (a mixture of herbs and spices directly applied to meat before searing or cooking) are a fantastic and super simple way to add kick to your barbecued meats. The best part? They can be made with common pantry items. This is a quick and easy way to control the intensity of the seasonings, and a great alternative for those time-consuming marinades. Whether you’re trying to sear the perfect steak or you just want to switch it up a bit, these rubs will have your meat tasting lip-smackingly good!

How to make a dry rub

Making a rub is actually quite simple. Just like any other recipe, you’re going to need your ingredients measured and ready. Then it’s just a matter of mixing, combining then tossing into a bag and shake, shake, shake! Once you’re satisfied your rub is nicely mixed, it’s ready to be applied to your meat.
 

How to use a dry rub

Depending on the meat you’re barbecuing, you’ll want to try a range of different herbs and spices, so make sure you’ve stocked up! If you don’t have the time to combine your favourite flavours, you can pick some pre-mixed rubs up from the supermarket. Whether you prefer lemon and garlic, Moroccan spice or Tuscan herbs, there is a meat rub for all tastes. 
Once you have your dry rub selected, you’ll need 2-3 tablespoons of rub per 500g of meat (this will ensure the meat isn’t overloaded with spice). You’ll want to rub the mixture into your selected meat about 20 minutes prior to barbecuing, using enough pressure to ensure the rub sticks to the meat – don’t be afraid to get a bit messy! Get into the nooks and crannies to ensure every inch is properly covered. Lightly brush off any excess rub with a dry brush, then dip the brush in oil and lightly cover the meat before it hits the barbecue. Be sure to squeeze some lemon juice over the meat as it cooks, as this will prevent the rub mix from burning.
 

Which rub for what meat?

Cooking beef or veal? You’re going to want to try a combination of sweet paprika, garlic powder, salt flakes, ground cinnamon and dried parsley. If you’re trying to dress up a lamb roast, try a little chopped fresh thyme, rosemary leaves and lemon or garlic pepper – delicious! For more tasty combinations, check out these dry rubs you can make yourself! 
Keep in mind there are just about as many rubs as there are stars in the sky, so the choice really is up to you. From spicy barbecue rubs with a bit of kick, right though to mild rubs with a hint of rosemary or thyme, you’re sure to find something that works for your particular taste and the type of meat you’re cooking. Whatever flavours you are going for, there’s a recipe out there that will suit!

There you have it. Super simple, quick and convenient. No excess effort required. Now all that’s left to do is wow your guests and enjoy your barbecued meat packed full of flavour. And of course, Finish Quantum Max is there to help clean up.