There are a few BBQ related questions asked in forums and social media groups that are bound to have people enthusiastically posting their popcorn eating memes. What is the best BBQ rubs is one such inquiry, which will ultimately have people contend with one another for what might feel like forever.
A common bone of contention is whether store-bought or homemade rubs are ideal, with no consensus ever being formed. Fortunately I think both have their time and location so will put forward the reasons to buy rubs from the store and why you should also learn to make your own.
Seasoning
Seasoning is often just salt and pepper, however different spices are sometimes used. What separates seasoning from other barbecue flavor enhancers is that it’s applied minutes prior to going in the grill or even while cooking.
BBQ Rubs
The best BBQ rubs are like seasoning on steroids. They have the saltiness of salt and the fiery kick of spices just like seasoning, but also have the sweetness of sugar or other sweeteners along with sour lemon juice or citrus fruit. This makes up the four foundations of an incredible rub salty, spicy, sweet and sour. Then, at that point add a few herbs for a wonderful fragrance and you’re not far off a world-class BBQ rub.
Dry Rubs
Dry rubs, as the name recommends, are dry reversions of our BBQ rub description above. So you’ll only use dry herbs, spices, etc, normally ground up. When using a get rub you should towel dry any moisture on your food before adding it. To add a dry rub you basically sprinkle everything over your food in an even distribution.
Wet Rubs
Wet rubs are one of the BBQ flavor enhancers that are the main culprits for the confusion in terminology I talked about earlier. A wet rub is regularly called a spice paste, so having two names as of now confounds a few people. But a wet rub is also a marinade. Note that just because something is a marinade it doesn’t mean it’s a wet rub.
For more information click here Bbq seasoning.