When preparing barbecue dry rub, be sure to mix all of the ingredients in a small mixing bowl. Then, apply the rub generously to the meat or poultry. Apply a day or several hours before grilling. Applied generously, the rub can enhance the meat or vegetables by adding deep layers of flavor. For best results, use the dry rub a day in advance. If you have time, apply the rub to a couple of pounds of meat or vegetables.
Once the rub has reached the desired flavor and texture, you can store it for up to six months. This will ensure that the flavor and aroma remain intact for as long as possible. For a longer shelf life, store it in a cool, dry location. It keeps well in an airtight container. When storing, make sure to store it in a dark and cool place. To ensure freshness, it is best to label the container.
Depending on the type of meat and cooking method, there are many ways to apply barbecue dry rub to the meat. Smoked meat, for example, should be seasoned before cooking. However, for a juicier result, apply the dry rub at the very end of cooking. Similarly, seasoning chicken can be as simple as rubbing salt onto the skin. However, large cuts of meat may require a more complex approach.
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