Using dry rubs is a popular alternative to barbeque sauces and we carry several great ones here as well.  Here are a few tips on how to use them on your meat, fish and poultry dishes.

Before you begin to use the dry rub it is best to wash your meat under cool running water and pat it dry with a paper towel. Always inspect your meat for any defects or foul odors, if you detect them, discard and use a different piece of meat.

When you use a dry rub on meat or poultry you should cover the entire piece including the sides. You can do this by placing the dry rub in a container and then dredge your meat through it. Make sure you cover the entire piece. If you don’t want to waste any rub, you can simply pat the mixture onto the meat using your hands. Make to rub it in well if you are going to grill it.  This will minimize the amount left on the grill.  If you are cooking whole body chickens, you can put some rub on the interior of the body cavity. Do not save an excess rub. If it has come into contact with raw meat or meat juices, discard it…never save it for another time!

When you want to use a dry rub on a piece of fish, mist a little water or vegetable/olive oil onto your fish and then apply your rub. This will help your rub stick to the fish. You want to make sure that you cover both sides of the fish to lock in your seasonings. Once your meat, fish or poultry has been seasoned with a dry rub you can bake, fry, roast, broil or grill it until it’s done.

Another use for rubs is by using them to season breakfast egg dishes or try them as a seasoning with your favorite vegetables.  Grilled veggies with a bit of rub applied is fabulous! By keeping several different rubs on hand, you can get a great choice of different flavor combinations that will enhance your next meal.

© 2011, Hot Sauce Reviews and Spicy Food Blog. All rights reserved by InsaneChicken.com.

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