Bbq Rubs: Pan-Searing Perfection

BBQ rubs are a great way to add flavour to your meats, but they are best suited for barbecuing rather than grilling. This is because barbecuing is a slow, low-temperature cooking method, whereas grilling is fast and high-temperature. As a result, rubs tend to burn when used in a pan. However, if you really want to use a BBQ rub for pan searing, you can cook the steak almost all the way through without the rub, and then apply the rub for the final 30 seconds on each side at a lower heat.

BBQ rubs are for barbecuing, not grilling

Grilling is a faster cooking method, with food cooked at a higher temperature of 500-550 degrees Fahrenheit and above. In contrast, barbecuing is a slower process, with food cooked at a lower temperature of 225 degrees Fahrenheit or lower. Grilling is typically done with the lid up, using direct heat from the bottom, whereas barbecuing is done with the lid closed, cooking the food with hot air circulating all around.

Due to these differences, grilling is better suited to thinner cuts of meat, such as steaks, chops, burgers, and hot dogs, which can be cooked quickly over direct heat. On the other hand, barbecuing is ideal for larger, tougher cuts of meat like roasts, ribs, and whole chickens, which require slow cooking over indirect heat to become tender and juicy.

BBQ rubs are designed to enhance the flavour of meat cooked low and slow. They add a punch of flavour to the food, with a combination of sweet, spicy, smoky, and savoury notes. When barbecuing, the rub is applied to the meat and left to sit for a while, allowing the flavours to penetrate the meat before it is cooked slowly. This results in a deeper infusion of flavours that pairs well with the smoky taste imparted by the barbecuing process.

While BBQ rubs are intended for barbecuing, they can also be used for other cooking methods, such as slow cooking in a Dutch oven or pressure cooker. However, when it comes to grilling, it is best to stick to dry rubs. These dry rubs create a nice "crust" on the meat, enhancing the flavours produced by the direct heat of the grill.

Rubs can be wet or dry

Rubs are a great way to add flavour to your meats. They can be used on all kinds of meat, from chicken to steak, and can even be used on vegetables. But what kind of rub should you use? Well, that depends on what you're cooking and your personal preference.

Dry rubs are a mixture of dry ingredients that you rub onto a piece of meat before cooking. They enhance the natural flavour of the meat and introduce complementary flavours. They can be homemade or store-bought and typically contain a blend of salt, sugar, paprika, garlic powder, mustard powder, and various herbs and spices. Dry rubs are ideal for cooking methods that require high temperatures and short cooking times, such as grilling, as they help create a crispy crust on the meat.

Wet rubs, on the other hand, are similar to dry rubs but with a wet component added. This can be vinegar, alcohol (like beer or bourbon), oil, or even mustard. The idea is that the wet ingredient will help the dry ingredients adhere better to the meat. Wet rubs are perfect for low and slow cooking methods, like smoking or slow-cooking, as they help develop a unique bark and allow sugars to caramelise without burning.

So, which one should you choose? It really depends on your preference and the cooking method you're using. Dry rubs are great for a crispy crust and work well with high-heat cooking methods, while wet rubs are ideal for low and slow cooking, helping to create a tasty bark and preventing burning.

Sugar is a primary component of a rub and burns at 265°F

BBQ rubs are a great way to add flavour to your meats, and they can be used in both dry and wet forms. However, when it comes to pan searing, there is one key ingredient in many BBQ rubs that you should be cautious of: sugar.

Sugar is often a primary component of a BBQ rub, adding sweetness and contributing to the characteristic "barbecue" flavour profile. However, sugar has a low burning temperature of around 265°F to 300°F. This means that if you're using a rub with sugar in a high-heat pan searing situation, you run the risk of burning the sugar and ending up with a blackened, bitter crust on your meat.

To avoid this issue, it's generally recommended to use BBQ rubs with sugar only when cooking with indirect heat or at lower temperatures, such as in traditional low-and-slow barbecue cooking. At these lower temperatures, the sugar will caramelise and add flavour without burning. For pan searing, it's best to opt for a sugar-free rub or one with minimal sugar to avoid unwanted burning and a less-than-appetising result.

If you do choose to use a rub with sugar for pan searing, it's important to monitor the heat carefully. Keep the temperature below the burning point of sugar, and be cautious of any flare-ups or direct exposure to flame, which could cause the sugar to burn. Additionally, consider adding the rub towards the end of the cooking process to reduce the risk of burning.

In summary, while sugar is a key ingredient in many BBQ rubs, it's important to be mindful of its low burning temperature when using it for pan searing. Opt for sugar-free or low-sugar rubs, or carefully control your cooking temperature to avoid ending up with a burnt, bitter crust on your seared meats.

Rubs are best for low-heat cooking

Rubs are best used for low-heat cooking methods such as barbecuing, smoking, and slow cooking. This is because rubs—especially those with sugar—will burn in the scorching heat of a grill, leaving a blackened, smoky mess. Sugar, a primary component of rubs, starts to burn at 265 °F, while steaks are grilled at 450 to 550 °F and chicken at 350 to 450 °F.

Barbecuing is a slow, low-temperature cooking method, typically done at 225 °F, that is suitable for cooking whole cuts of meat such as pork shoulder or beef brisket. This low and slow cooking method allows the meat to retain its juiciness, resulting in a more tender and flavourful dish.

Dry rubs are best for shorter cooking times at higher temperatures or when the meat does not need to be tenderised during cooking. Wet rubs, on the other hand, are ideal for longer cooking times at lower temperatures and can be used like a marinade.

When using a dry rub, it is important to pat the meat dry with a paper towel to remove as much moisture as possible from the surface before applying the rub. This will ensure that the rub adheres properly to the meat.

A good rub recipe combines equal parts salt, pepper, sugar, chilli powder and aromatics

Salt and pepper are the dynamic duo of the culinary world, and for good reason. Salt enhances the natural flavours of meat, while pepper—especially coarse cracked black pepper—pairs perfectly with beef. Together, they form the foundation of almost every BBQ rub and can be used on their own in a "Dalmatian rub", so-called because of its black-and-white colouring.

Sugar is the third key ingredient in a good rub. It caramelises beautifully and is ideal for enhancing the flavour of pork. You can experiment with different types of sugar, such as Demerara, brown, or maple, to find the one that best suits your taste.

Chilli powder or paprika is the next crucial component. Paprika is made from dried and ground New World peppers and adds a pop of colour to your rub. Chilli powder, on the other hand, brings the heat and can be adjusted to your preference.

Finally, aromatics like onion and garlic powder, as well as spices like cumin and coriander, take your rub to the next level. These ingredients add depth and complexity to the flavour profile, making your meat truly mouthwatering.

When creating your own rub, it's important to stick to ratios for a consistent result. For a pork rub, try an 8:3:1:1 ratio of sugar, salt, chilli powder/paprika, and aromatics. For beef, a 4:3:2:1 ratio of salt, pepper, sugar, and aromatics might be more suitable, as beef typically pairs better with more salt and pepper than sugar.

So, the next time you fire up the grill, whip up a batch of this magic rub and take your barbecue game to the next level!

Frequently asked questions