Flavor Agent Series A-Z, “B”- BBQ Spice Rubs

I always turn to my dear friend Chef Ronaldo (Ron Duben), owner of  BBQ Picnic Catering Company and food service consultant when I want a great idea, tip or a “how to” on almost anything culinary. He is a graduate of the world renown Culinary Institute of America and a walking, talking human database on classic technique, purchasing and the “hows” and “whys” of food science. He also cooks some of the most sumptuous food of any chef I know. His secret is an unstoppable respect for food, cooking and those he cooks for. I am blessed to have such a mentor and friend.

Chef Ron’s BBQ is something altogether incredible. He is the master of spice and sauce, so when I had questions about spice rubs, I called Chef Ron. Many of his tips go against what we have heard in the past, but are now being proven to be true not only by cooking professionally for over 30 years, but through rigorous food science testing.

Spice rubs are concentrated blends of salt and often sugar with herbs and or spices. They can be dry or wet (with a paste-like consistency) and are usually placed on the food to be cooked in advance of the cooking to allow for some flavor infusion. Here are Chef Ronaldo’s tips followed by two great links to some spice rubs from healthy choices to Asian, South American and more.

Chef Ronaldo’s “Lucky 7” Tips for Using Spice Rubs:

1.       Most spice rubs are best made with dried herbs. The exception to this is using fresh rosemary which holds up well. Wet rubs can use more fresh herbs and flavorings such as oregano, parsley, garlic and ginger as the liquid can carry the flavor of the fresh herbs.

2.       Never use oil when applying your rubs. Oil creates a water-proof barrier which prevents the flavors from infusing into the meat. Only use oil just before cooking. The same thing goes for large or thick  areas of fat and sliver skin, such as a on whole pork loin or brisket. Remove or “lift” before crusting. (As a prep-cook, I used to cut back the ‘”fat cap” on whole prime ribs, apply the dry rub and tie it back on before cooking)

3.       Contrary to popular belief, salt does not draw moisture from the meat if it is allowed to absorb. It enters the cells and actually brings seasoning into the cells. This is how brining works as well.

4.       As with many flavor infusions, the thickness of the food makes a difference. Spice rub individual steaks and kebabs for 3-4 hours, larger roasts should  go as long as overnight.

5.       For best results: lay a piece of plastic wrap onto a sheet pan and place your proteins on top, spice crust, flip, repeat and cover with plastic wrap. “Smack” your hand down onto the top to embed the seasoning into the food.

6.       Dry rubs are most often used with red meat, wet rubs more often with poultry.

7.       Most dry rubs that people use are pre-made. Many are very good but note that most of them are about 75% salt. Be sure and taste the mixture by itself so you know what flavors it will bring to your food and whether or not you will need to salt your food at all.

Chef Ronaldo also pointed out that “ barbecuing” is an indirect heat cooking method in an enclosed container, capturing heat and smoke. “Grilling” is a direct cooking method over an open flame on a grate. While you can close the grill to capture smoke, the flame does the direct cooking. 

I love this great  list of 20 healthy marinades and rubs from Eating Well Magazine.

And an around the world list here from Carolina Rub to Asian Flavors!

 

Try these tips from Chef Ronaldo; I guess it is the next best thing if he cannot cook for you in person. Lucky ME!

Oh, and FOLLOW THAT GRILL!

This killer Dacor Epicure Grill is going to its new home at Fresh Starts Cooking School for the Culinary and Job Training program! Yeah! Thanks Jo Fielder and John MacLeod…

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