Your Delicious Guide to Spice Rub

Many of us don’t bother much about preparing the meat we’re about to cook. We head to the supermarket, grab a marinade or seasoning, and then we’re all set. But what if we told you that putting a bit more thought into your spice rub could totally transform a roast or braai into something extraordinary? Upgrading your meals doesn’t always need hours in the kitchen or fancy equipment. Sometimes, all it takes is the right blend of spices.

This delicious guide to spice rubs (selections available at our shop) will take you through the fascinating world of meat flavour. Knowing when and how to use a spice rub, whether you’re grilling, roasting, or smoking, can take your culinary skills to the next level. We’ll explore what spice rubs are, how to select the right one for different cuts of meat, and how Freddy Hirsch’s expertly crafted rubs can refine your next meal. So, let’s get started!

Guide to Spice Rub Essentials

What is a Spice Rub?

A spice rub is a blend of dry (or sometimes wet) ingredients used for rubbing into the surface of meat to intensify its flavour. Rubs differ from seasonings and marinades because they often contain a combination of spices, herbs, sugars, and salts that form a thicker, tasty crust on the meat.

There are two primary types of spice rubs

Dry Rub

As the name suggests, a dry rub is made from a mixture of dry ingredients like paprika, garlic powder, brown sugar, salt, and other herbs or spices. Dry rubs are optimal for creating a crispy outer layer, locking in moisture, and intensifying the flavour of your meat. They’re regularly used on cuts like ribs, brisket, or steak.

Wet Rub

A wet rub contains the same base ingredients as a dry rub but with added moisture from liquids like oil, mustard, or vinegar. Wet rubs are brilliant for tender cuts of meat that require added moisture or for slow-cooked meats where the rub infuses deeply into the meat over time.

When to Choose a Spice Rub Over Seasonings, Marinades, and Glazes

You’ll be able to label your food as “gourmet” by mastering when to use a spice rub versus a seasoning, marinade, or glaze. Let’s help you with a brief breakdown of each below.

Seasoning

Seasoning generally refers to simple salt and pepper or other single-flavour ingredients. Seasonings improve the natural notes of the meat but don't create the same depth or texture as rubs.

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Marinade

A marinade is a liquid mixture that tenderises the meat, infusing it over time. Marinades can contain acidic ingredients like lemon juice or vinegar and are great for lean cuts like chicken breasts or pork tenderloin.

Glaze

A glaze is applied toward the end of the cooking process. It is used as a sugary sauce that caramelises on the surface of the meat, adding sweetness and a sticky consistency.

Spice Rub

Choose a spice rub when you want a well-rounded, bold taste that deepens the outer structure of the meat. Rubs are ideal for grilling or roasting large cuts like ribs, brisket, or pork shoulder, where the crust is the pinnacle of the dish.

Cuts of Meat Suitable for Spice Rubs

Dry or wet rubs work best on cuts of meat that can benefit from a flavoursome crust. As part of our guide to spice rubs, we suggest these cuts:

Beef

Brisket, ribeye, and short ribs are all excellent candidates for a good BBQ dry rub. The fat content in these cuts creates a crispy exterior from the rub that locks in juices during grilling or slow cooking.

Pork

Slow-cooked or smoked pork shoulders, baby back ribs, and pork loin all take well to grilling spices. The rub’s sweetness balances the meat’s richness, producing a delightful contrast.

Chicken

Chicken thighs, drumsticks, and even whole chickens are mouth-watering with the right rub. The towel-dried skin helps the rub stick to the chicken during roasting or grilling, concentrating the flavour and adding a crispy finish.

Lamb

A wet rub works best for cuts like leg of lamb or lamb chops. When they are marinated for a few hours before grilling, the spices and herbs thoroughly penetrate the meat, resulting in succulent meat heaven.

Fish

Spice rubs may generally be associated with red meats, but a lighter rub can complement grilled fish, like salmon or tuna.

How to Use a Spice Rub

Using a dry or wet rub is uncomplicated, but a few tips can guarantee the best results. Prepare the meat by patting it dry with paper towels. A drier meat surface helps the rub stick to it, prevents steaming during cooking, and raises the effectiveness of the rub. Don’t skimp when applying your rub; generously coat the meat and massage the mixture into every nook and cranny. You want every bite to be delectable. Once the rub is applied, let the meat sit for at least 30 minutes. If possible, refrigerate the meat with the rub overnight. You will get even better results because the herbs and spices will permeate strongly into the meat. Finally, cook your meat as desired with your usual cooking methods (grill, roast, or slow cook). The rub will form a beautiful crust and bring out the natural essence of the meat.

Freddy Hirsch’s Spice Rub Offerings

At Freddy Hirsch, we take our rubs seriously, with assorted expertly crafted rubs made for different kinds of meats and cooking styles. Our rubs are made with high-quality ingredients to help you prepare your meat for the braai, drumsticks for the grill, or pork for the slow cooker. We have BBQ rubs (a great dry rub for ribs), gourmet pepper steak rubs, California Sprinkles, and more.

Freddy Hirsch’s spice rubs cater to all dietary preferences, including Halaal and Kosher options. Our online shop makes it easy to find the right rub for your chosen cut of meat. You can select your meat and dietary preferences to receive automatic recommendations for your next gastronomic adventure!

Final Thoughts on Spice Rubs

On the surface, wet and dry rubs look like just a mix of spices, but they are so much more. They’re a way to transform your cooking. Braai enthusiasts and those looking to spice up their weeknight dinner are welcome to try our guide to spice rubs. It teaches you how to use rubs and opens a world of savoury possibilities. With Freddy Hirsch’s food products including spice rubs, you can explore new taste profiles and bring restaurant-quality dishes home.

Frequently Asked Questions

What is a Spice Rub Used for? 

A spice rub elevates the taste and texture of meats. It forms a crust on the surface of the meat during cooking, locking in moisture and adding depth to the flavour.

What is a Rubbed Spice? 

Rubbed spices are a blend of herbs and spices that are manually massaged into the surface of the meat to create a flavoursome crust when cooked.

What is the Difference Between a Rub and a Seasoning?

While seasonings commonly refer to simple ingredients like salt and pepper, rubs are more varied blends that add intense flavour to meats.

How Long Do You Leave Spice Rub on Meat? 

Leave the dry or wet rub on the meat for at least 30 minutes before cooking to get the best flavour. The strongest effect is created when the rubbed meat sits in the refrigerator overnight.

Do You Use Oil with a Dry Rub? 

Oil is unnecessary, but you can use a small amount of oil if you want the rub to stick more firmly. This is most useful for lean cuts of meat.

Does a Dry Rub Need Sugar and Salt?

Sugar and salt are the main ingredients in a dry rub. Salt brings the natural flavours out of the meat, whereas sugar helps create a glazed crust.

Which is Better, Rub or Marinade? 

Both have their place, but a rub is perfect when you want a flavour-packed crust on your meat, but a marinade is better for tenderising and flavouring from within.

With this guide to our rubs, you now have everything you need to be a spice rub wizard. Visit Freddy Hirsch’s online store for our spice rub blends and our full range of handpicked food ingredients, and take your cooking to new, delicious heights.