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.
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.