Dry rubs can be simple or complex, but basically, they’re a mixture of spices that are literally rubbed on the meat before putting it on the grill. Not sprinkled on, rubbed on. They add another layer of flavor to that brisket, whole chicken or St. Louis style ribs. There are all kinds of dry rubs available out there at your local grocery store. If you’re just starting to experiment with rubs, I recommend purchasing a few at the store and find a favorite. One of my go to off-the-shelf rubs is Cookies Flavor Enhancer. It’s a great all purpose seasoning, does justice on a variety of meats and heck, it’s even good mixed with a little mayonnaise for a bologna sandwich. And when in doubt, simple is good. There’s nothing at all wrong with simply rubbing your brisket or ribs with good old fashioned salt and pepper, especially if you’re just getting into BBQ and want to taste a new cut of meat or the flavor of that wood you’ve never cooked with before. You’ll really get to know your food this way and what cuts of meat you prefer, what kinds of wood deliver a flavor to your liking.
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