Ah, Fourth of July; the pinnacle of grilling season. Nothing is more central to our patriotic celebrations than grilling a juicy piece of meat, perfectly cooked on the charcoal grill and imbibed with flavor.
One way to impart that flavor is with a rub. But commercial rubs can be expensive with prices sometimes topping $5 for a tiny canister. That's why its immensely useful to know how to put together your own rubs.
Also, by making you own rubs you can add or reduce the salt as you see fit, and avoid those unhealthy preservatives and food additives as well.
The principle is simple. Pick a measuring implement based upon and in correlation to the amount of meat you plan to rub - (for example: teaspoon, shot glass, quarter cup measure, small bowl, teacup) - and make each recipe based on the number of parts indicated.
Hot spices or an unusual seasonal spices will usually mellow out in a rub and small changes or additions (1 or 2 parts) will not ruin the rub and are fun to try.
Mix the spices thoroughly and shower the meat with the rub. Coat well; rub down.
For chicken, be sure to rub the spice under the skin of the chicken. Leave on for a generous amount of time. It may get "wet" or appear to create a sauce on the meat - all the better as that indicates it is sinking in and will form a crust of flavor on the outside.
The following are recipes for basic rubs - with the four day holiday weekend fast approaching, there is plenty of time to experiment, grill, and enjoy the fruits of your Holiday Rubdown!
Chicken Dust Rub
Texas Pit Beef Rub