Meat rubs come in two basic varieties: wet and dry. We usually seem to use dry rubs, but we do have a few favorite wet rubs too.
For those who are new to rubs, here are a few really basic rules of thumb:
- Use 1-2 tablespoons of a dry rub for each pound of meat
- Apply the rub directly to the surface of the meat
- After applying, put it in a Ziploc bag or wrap in plastic and place in the refrigerator before cooking. This will give time for the flavors to be absorbed in the meat.
As readers of this blog know, I think a crockpot is one of the best inventions ever made. Combine that with the fact that a roast is one of Matt’s favorite meals, and it’s easy to see why I’m use various rubs on roasts to make them different from the typical roast.
Here’s one of our favorite rubs. It does have a little kick, so be prepared for it. This also makes amazing leftovers for roast beef sandwiches.
Dry Rub for Roast
- 3 Tbsp garlic powder
- 2 Tbsp salt
- 2 Tbsp Ground Black pepper
- 1 tsp chili powder
- ½ tsp cumin.
- Mix all of the ingredients together. Use 1-2 tablespoons of a dry rub for each pound of meat. Apply the rub directly to the surface of the meat.