dry rub

Think of a rub as a dry mari­nade. Ap­ply it, as the name sug­gests, by rub­bing it onto the sur­face of what­ever it is you’re cook­ing. Give the meat and sea­son­ings time to min­gle for at least a cou­ple of hours in the fridge be­fore hit­ting the grill.

Food & Drink - - GOOD & READY SEASONAL -

The Best Chicken & Pork

Dry Rub (recipe on page 150) With white meat in mind, this rub is ev­ery­thing you need for killer wings, ribs and roasts this summer. It’s salty and a bit sweet, with just enough chili heat and aro­matic lime leaves to bring all the neigh­bours to the yard.

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