Dry Rubbing 101: The Do's and Don'ts of this Amazing Grilling Technique

May 05, 2017 1 Comment

Dry Rubbing 101: The Do's and Don'ts of this Amazing Grilling Technique

There are just a few rules in this delicious tradition!

I was sitting here the other day taking in the delightful smells of a New York Strip Steak rubbed with our kick-you-in-the-taste-buds rockstar High Octane. As the beautiful aromas of the sizzling meat wafted in my direction, I found myself in a place of deep contemplation. A place of deep appreciation for the work we do and the deliciousness we send out into the world. It is sometimes hard, if not cheesy, to put into words how much I love what I do and how much enjoyment I get out of making mealtime a little bit easier and more delectable for our customers. I love helping others make magic on a plate and spread love via tasty niblets.

Somewhere during that moment of Jack Handy-style deep thoughts, in the middle of flipping my gorgeous cut of meat rubbed with a spicy coffee mix, a stunning realization came to me: Despite all our talk about the beautiful blends we offer, I’m not sure we’ve ever explained how to best utilize them.

And with that, kind reader, I would like to rectify such an egregious oversite. Let’s start with the basics: Using a dry rub. It is simple, true, but there are some Do’s and Don’ts you need to be aware of:

  1. Do use a rub that is balanced for your meats While we might be in love with each and every one of our spice blends, that doesn’t mean that each one can be used on any type of meat. We always include what meats your rub would be best matched with, but don’t just blindly trust us! Follow your gut, literally.
  2. Do complete a test run first Whether you are using one of our rubs or creating something on your own, always try a test run on a cut of meat. Never assume that a raw rub will taste the same once it is on your food. The flavors of the rubs will morph and combine with the meat, so it is better to figure out how those flavors transform before you serve to a crowd.
  3. Don't rub without lubrication Okay, this just sounds inappropriate, but trust us when we say that adding a layer of oil, ghee, or other lubricant will not only help the flavors stick, it will help all the spices settle.
  4. Don't start with moist meat “But didn’t you just say that we’re supposed to lube the meat?” Okay, we didn’t say it quite like that. But, yes, you do want to add lubrication to your meat, but you also want to start off with a dry pallet. Use a paper towel to remove as much of the water and moisture from your meat before adding the oil and spice.
  5. Do leave the skin on your poultry If you’re rocking chicken or poultry, leave the skin on and place the rub under the skin. This will lock in your flavors AND give you the lubrication you want for the spices. (Bonus? Crispy skin!)
  6. Don't rub and roast One of the biggest mistakes that home dry rub grillers make is rubbing the meat with the spices and immediately sticking it on the heat. Patience, grasshopper. Let your rub sit for at least 30 minutes, and longer if you can. Your patience will be rewarded with deep flavors and juicy meat.


With these tips, you’ll be getting the most out of your Wayward Gourmet rubs and bringing out the best in your dishes. And again, let me take a moment to express our sincere gratitude to you all. I raise this forkful of High Octane strip steak to you!

What are your grilling do's and don'ts? Send us your personal tips and we'll post em here! Don't forget to follow us on Instagram and Twitter @WaywardGourmet.




1 Response

Elizabeth
Elizabeth

August 28, 2017

I used it on strploins for the first time last week and I’ve been eating steak everyday since and I’m not fussy on meat but holy be God the best thing I ever ate

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