What's "The Rub"?

So I've been reading a lot over the past week about "rubs", you know the delicious coating that goes on a piece of meat before it sets sail on that beautiful open sea known as "the grill". The thing that turns a $6.99 steak into a $12.99 entree? Now, rubs are a little new to me, I've never made one, so I wanted to do a lot of research before posting another blog.

What a bad idea that was.

Because, like all good things in life, when you let it come to you, it's always better. Here's what I mean: I was in a used bookstore and came across a copy of Paul Kirk's Championship Barbecue Sauces book. Now, for those of you who aren't familiar with Mr. Kirk's expertise in the land of all things meaty and delicious, he's won over 400 barbecue awards, including world championships and is nicknamed "The Baron of Barbecue" by those who hold barbecue most dear. You sir, Mr. Kirk, have my attention.

So I took a Sunday afternoon and read what he had to say. Then I put his words into action.

Mr. Kirk does an extraordinary job letting everyone know that 1) He knows all the rules to making great rubs, and 2) Rules were made to be broken. He lists 30+ some odd ingredients that go into making a great rub (by the way, you should never really "rub" the rub onto the meat...it blocks up the pores and makes pockets of spice instead of creating a nice outer "skin" to both flavor the meat and seal in the juices. So just sprinkle it on and everyone will be the better for it, ok?). Kind of a misnomer in the old name department, huh? Oh well.

One thing that a good rub and, of course, time can do is to relax the meat a bit and enhance the natural flavors and attributes. And that's what we're after. Never want to mask or cover up the taste, but enhance it and help the good qualities take the stage.

Here's the rub recipe I used from Mr. Kirk's book. It's not too complicated but oh my, the taste, it was a symphony of complex flavors, textures and smells that took a simple flank steak to culinary territory it never dreamed possible.

Here's the mix I used:

1 cup sugar
1 cup garlic salt
1/2 cup paprika
3 tablespoons black pepper
2 tablespoons chipotle chili powder
1 tablespoon cumin (the greatest spice in all the world)
1 teaspoon ginger (not a ginger fan myself, but this worked out really well)
1 teaspoon onion powder
1 teaspoon ground coriander

Ok, so why not just use one of the pre-made meat rubs? You can...sure. But you spend twice as much than if you'd made it yourself and you don't have any idea what's in it. Because those packets only list a "blend of spices" and never give you a clue of how much specifically. And, c'mon, if the in-laws are coming over, it's always better to say something quippy like, "Well of course, the sugar/garlic mixture work together to both carmelize the meat while enhancing it's natural flavor."

And that....that's...when you wow them by talking about the au jous that's left behind.

Au jous? There's au jous left behind? Really?

Ah yes friends. Because I grilled mine in the oven ("The Baron" said it was ok to do that, so I'm in the clear) in a cast iron ribbed skillet and the natural juices left an extraordinary au jous that you can leave for dipping, or...OR...as an excellent base for a gravy. Your choice. And either way, trust me, you are a winner.

So next time you want to add something special to any beef, pork or chicken entree, try using a rub. Just remember to coat it thoroughly, coat it completely and use low heat to not "flash" cook it. Use the base rub listed above to start but feel free to deviate, add to and subtract from it as you like.

And lemme know how it works out for you. I'm sure Mr. Kirk will be very pleased to know you're continuing his tradition.