Like liquid marinades that may be more familiar, dry spice rubs are designed as a preparation method to infuse flavor in various meats and poultry.  Rubs are made by combining a mixture of ground spices, herbs and other ingredients to form a unique seasoning to enhance the flavor.  They are simply sprinkled on and rubbed into the meat by hand prior to cooking.  Rubs are applied as early as the night before or up to one hour before cooking.  Their shelf life is indefinite due to the nature of the ingredients, however they should be stored in a cool, dark and dry place.

Rubs can be used for everything from quick grilling a steak to the low and slow preparation of a smoked brisket.  See recipes.

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