Why You Should Rub Your Meat

Why You Should Rub Your Meat

When it comes to cooking meat, regardless of whether it’s beef, chicken, or seafood, dry rubs are better than marinades. There, we said it. Now, many people have used marinades their entire lives and they swear by them. But we hope that after you read this article, you will at least give dry rubs a try and see for yourself just how much better they are. You can still use your favourite marinades, but you might like to cook with a dry rub from time to time.

     Offering butcher deliveries in Guildford, G.J. Honour makes choosing the right cut of high quality meat easier than ever. They even offer butcher shop online ordering making it even more convenient. And, when it comes to seasoning their meat and developing an exceptionally flavoured exterior, nothing beats a dry rub.

What Is A Dry Rub?

     What is a dry rub? A dry rub is typically a blend of seasonings and spices that you rub on meat. You can use a dry rub on beef, pork, chicken, or seafood from a butcher meat shop in Guildford and expect excellent results. Dry rubs can be as basic as a blend of salt, pepper, and brown sugar, which adds seasoning, flavour, and caramelisation. Or you can create a dry rub using just about every seasoning in your pantry, even coffee. Want a little heat? Add some cayenne. Want a more earthy flavour? Add toasted fennel seeds and coriander. The point is, you can add just about whatever you like to change the flavour from mild to wild as long as you remember to keep a good balance between all of the components.

Why Use A Dry Rub?

     But why use a dry rub? Why is it better to rub your meat that to marinate it? Unlike marinades, dry rubs don’t add any additional moisture to the exterior of your meat. When you apply heat to chicken, beef, pork, or any other piece of protein from a butcher meat shop in Woking, the moisture which is present on the surface must evaporate before a sear can develop. The sear is what seals in the juices, making the cut of meat more flavourful. When you use a marinade, it takes longer for the sear to occur and you end up losing a lot of the meat’s natural juices.

How To Use A Dry Rub

      Regardless of the type or cut of meat you are cooking, you should use 2 tablespoons of dry rub per .5K of meat. Gently massage the dry rub onto the meat, ensuring that it is evenly coated. Allow the meat to rest on the countertop for 10-15 minutes before cooking.

Contact G.J. Honour

     To learn more, contact G.J. Honour and shop our wide selection of quality meats today.

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