Ribs, pork chops and bone-in chicken beg for a wet rub; they draw moisture in from the rub while charring the outside. There is nothing quite like pulling a juicy, well glazed pork chop or sticky, bronzed spare ribs off the grill. The moisture component can be one or many of these: Beer, wine, bourbon, soy sauce, cider vinegar, vegetable oil peanut, olive, canola etc. Worcester sauce, honey, molasses, Dijon mustard, tomato sauce, fruit juice, melted butter and so on.
The consistency can range from a grainy paste to a sauce—as long as it sticks to the meat. This spicy and sweet wet rub is incredible on ribs; it is great on pork chops and chicken too. A dry rub is a mixture of herbs and spices, with no liquids. It creates a crust; enhancing flavor without adding moisture.
Fish, whether flaky or oily, loves the crunch of a good dry rub. Fish can be great with either rub style but many grill men use dry to add an explosion of taste to the outside without overpowering the taste inside. You might not want to mess with the natural flavor and juices in a fresh, tender steak—a light dry rub will not disturb the internal chemistry. Improvisation is key; just make it flavorful—trust your instincts; the aroma will tell you a lot about how it will taste. Take this recipe and tweak it any way you see fit, the combination of seasonings works especially well on shrimp and chicken.
The wetter, the better. This is part of the American story. Is pineapple pizza culinary perfection or an abomination? Would you rather eat chicken wings or chicken tenders? Best breakfast biscuit: Chick-fil-A or McDonald's? Which is the better pepperoni: the 'roni' cup or regular pepperoni? Some people simply spritz the meat with apple juice or beer during cooking as a mop sauce.
BBQ fans often use both. Put the dry rub on first, use a mop sauce during cooking if you want, and put the wet sauce on at the end. You can also serve a wet sauce on the side, to keep both dry and wet fans happy. Why solve the wet sauce and dry rub debate yourself? Order takeout or delivery or find out more about the menu by calling Steamboat Smokehouse in Steamboat Springs, CO, at We notice you're using an ad blocker. Since the purpose of this site is to display digital ads, please disable your ad blocker to prevent content from breaking.
But dry barbecue isn't lacking in taste just because it's not smothered in sauce. Danny Williamson, Georgia restaurateur and co-owner of Williamson Bros. Bar-B-Q, explains that it's cooked with a flavorful dry rub.
At his restaurant, dry barbecue is smoked, while the wet variety is cooked in a hickory fire pit. Barbecue preference is largely dictated by whether you like saucy or seasoned meat, as well as the cut of meat you favor.
The pig's shoulder is typically used for wet barbecue, while the ribs are reserved for the dry kind. Wet barbecue takes about six to eight hours to cook it's a denser hunk of meat ; dry barbecue can be smoked in as few as two hours.
As they say, the secret is in the sauce. Or the rub. Williamson, who says "Barbecue is defined by the sauce," isn't giving away any family secrets.
However, he shares that most Southern sauces are composed of a tomato and vinegar base. Signature South Carolina sauces start with yellow mustard, Phelps says. Dry rubs are made up of plenty of brown sugar, salt and pepper. In fact, rubs are typically worked into the meat the night before it's cooked so that the salt can penetrate the cut and tenderize it [source: Lewis ].
But rubs do more than flavor and soften the meat; they also enhance its texture by caramelizing and forming a crispy crust when cooked. Because of the rub's ability to penetrate the meat, fatty cuts like brisket respond well to this type of seasoning. Next time your Southern friends take you out for barbecue, you'll be ready to order. Even if it's a hard decision to make: savory seasoned ribs or shredded saucy pork?
Your decision might be influenced by the sides and whether there's a quality bun to sop up that sauce.
0コメント