We usually don’t like to use the word "dry" when talking about our food. But there are exceptions. A dry martini? Sure. Dry-aged steak? Absolutely. Dry rubs? Oh, yes. We love dry rubs. We prefer them to marinades almost every time. That's right: When it comes to seasoning meat and developing a exceptionally-textured exterior, nothing beats a dry rub.
What is a dry rub though? Well, it’s exactly what it sounds like: A dry rub is a blend of seasonings and spices, without any wet ingredients, that you rub on meat. This might sound kind of like a dry brine, but we’re talking about something else entirely. Unlike a dry brine, which stays on a piece of meat for a long period of time before being rinsed off, a dry rub is usually applied to meat shortly before it is cooked.
There are varying degrees of involvement when it comes to dry rubs. The simplest dry rub we find ourselves using is made from salt, pepper, and brown sugar, which delivers a solid dose of seasoning, flavor, and sugar to be caramelized. But that’s just the baseline. You can go in just about any direction with a dry rub, as long as you include a good dose of salt and sugar.
As far as the other flavor enhancers we like to include, some heat is usually welcome—cayenne offers plenty of kick, but we also like the fruity muskiness of both sweet and hot paprika, or even mustard powder. A little bit of cumin, coriander, or black pepper lends some nice earthiness to the mix, and onion or garlic powder are almost always welcome. Crushed toasted fennel seeds, good dried oregano, tangy sumac—you can go in whichever direction you please, as long as you remember to keep a balance between all of the components. You don’t want a dry rub that’s 90 percent heat. No one’s going to enjoy that.
