Serves: 5
Another method for flavoring meats prior to cooking involves rubbing the meat with a mixture of seasonings and spices. Read on for more!
Along about my sophomore year in college, I learned that if I could wrangle a date with a nursing student after she’d completed a section on ’backrubs,’ I stood a good chance of being the recipient of a practice session. I would be remiss if I didn’t admit that on occasion these ‘practice sessions’ led to other preparations! However…as my cooking education progressed in later years, it dawned on me using a rub as defined in the culinary world made great foreplay when preparing some meat dishes!
The debate among folks who utilize rubs for preparing meats centers around salt! One school of thought contends that the salt draws out moisture that causes the meat to be tough. These folks rely on spices and herbs for the most part. The other folks use salt along with their choice of spices and herbs for flavor. Not being one to take sides, I’ve included recipes from both camps! If you have never used a rub, you can have a lot of fun experimenting with this technique!
Spiced with More Tall Tales - Marinades and Rubs
This _Rubs For Meat, Not Backs recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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