Tip #12 – Tips for using rubs and sauces – 30 Days to Better BBQ

Applying dry rubs to your meat

A dry rub is a seasoning made up of different blends of herbs and spices, which is applied to the outside of meat to give an extra kick of flavour. The most basic form of rub would be simply salt and pepper, the preferred rub for Texas style BBQ, but they can also be intricate mixtures of salt, pepper, sugar and various other herbs and spices.


Rubs are often made to suit a specific type of meat, or to give you a certain flavour profile, be it sweet, savoury or heat. Certain meats such as chicken or pork can handle stronger flavours as there isn’t a huge amount of flavour in the meat itself. Good quality red meat on the other hand has plenty of flavour and therefore you can choose a rub that will allow the true flavour of the meat to shine through.


We had some great tips from Jackie Weight yesterday about making and blending rubs to achieve different flavours. As a beginner, it can be a little difficult to understand what flavours work well together to compliment the meat. Luckily, there are some great British producers out there who have done all the hard work for you and come up with different blends to suit your needs.


Companies such as Angus & Oink have a range of rubs to suit a broad spectrum of flavour profiles. Using rubs like these will help you understand what flavours work well with certain types of meat and how the mix of herbs and spices add different flavours to the cook.


It can be easy to get carried away with rubs and fall under the illusion that more rub equals more flavour. Finding a balance will allow the rub and the meat to shine through equally and give you BBQ heaven.


With that in mind, here are a couple of quick tips on seasoning your meat with rubs.


Tips for applying dry rub


Use a shaker to apply the rub as evenly as possible.

Most shop bought rubs will come in shaker bottle to make them easier to apply to your meat but if you are making your own, try to use a shaker bottle to give you an even covering over the surface of the meat. Remember that a rub is simply a seasoning so try not to add too much. A fine dusting will still give you a great flavour whilst still allowing you to taste the meat.


If you are worried that a single rub won’t pack the flavour punch you are aiming for, remember Jackie’s tip from yesterday and blend two different rubs together ( in smaller amounts) to achieve your desired flavour.


Give your rub a few minutes to set on your meat.

After you have applied rub to one side of your meat, allow it to sit for a few minutes until the rub mixes with the moisture on the surface of the meat before turning it over to season the other side. This will help the rub stick to your meat and avoid it being left on the chopping board.


If you are seasoning meat that is quite dry on the surface, such as the skin on chicken thighs, you can use a small amount of something like oil, mustard or hot sauce as a binder to help the rub stick to the skin.


Using sauces with your BBQ

Sauces are another great way to add an extra level of flavour to your food and, similar to rubs, they are available in a variety of different flavours. Choosing the right sauce can complement the flavour of the meat and your chosen rub.


Applying a sauce to something like chicken wings 10-15 minutes before you lift them off your BBQ will allow the sauce to set on the outside of the meat giving you a beautiful coating that, when combined with succulent meat that has been seasoned with a rub, is BBQ heaven.


You can alternatively just choose a killer sauce that will compliment your BBQ goodies and serve it on the side. Just remember that a sauce is part of the overall flavour of your food so choose one that works well with the meat you are cooking. If you have used a sweet rub then a savoury or hot sauce will give you an extra dimension of flavour.


Giveaway Update!

Angus & Oink Giveaway BundleAs you may already know, I have already announced that I’m putting together a beginner’s bundle to give away towards the end of the 30 Days to Better BBQ series. To help you experiment with using rubs and sauces, the team at Angus & Oink have kindly donated a bottle of their sauce and rub to the giveaway. You will also receive one of their brand new T-Shirts so you will look the part as well.


To see the full selection of rubs and sauces available from Angus & Oink you can visit their website at www.angusandoink.com or follow them on twitter (@AngusandOink) and Facebook (https://www.facebook.com/angusandoink)


All details for the 30 Days to Better BBQ giveaway and how you can win can be found at http://www.barbechoo.com/giveaway

‘Barbechoo’ Barbecue Sauce

Sauce Ingredients


Everyone needs a ‘Go-To’ barbecue sauce to go along with their brisket, pulled pork and chicken. Finding your ideal sauce can be a long road of trial and error but this sauce is hands down one of the best sauce recipes I’ve tried. It’s really quick to make and can add another layer of flavour to any meal.

Finished SauceIngredients

225g of Salted Butter
1/2 a large White Onion, finely chopped
350ml Ketchup
120ml Apple Cider Vinegar
55g Light Brown Sugar
1tsp Sea Salt
1tsp Ground Black Pepper
1tsp Hot Chilli Powder (1/2tsp for mild or 11/2tsp for hot)
1tsp Garlic Powder
Juice of 1/2 lemon

Start by melting the butter in a large saucepan over a medium heat. Butter will burn if you heat it up too much so it is better to melt it slowly. Add all of the chopped onion and saute them until translucent. At this point simply add all the other ingredients and give it a good mix until combined. Simmer the sauce over a medium heat until it has thickened.

For an extra layer of flavour you can pour the sauce into a large baking tin and place it on the barbecue over an indirect heat. Add some fruit wood to the coals and smoke the sauce for 10-15 minutes. This will add a mild smokey taste to the sauce.

The sauce will keep for up to 2 weeks in the fridge but from past experience it won’t last that long.