BIG FOOD Dry Rub
I got this recipe from a cookbook called Big Food. I have tried other recipes from the book, and they were good.
I got this recipe from a cookbook called Big Food. I have tried other recipes from the book, and they were good.
- Carbohydrate 377.523218165954 g
- Cholesterol 0 mg
- Fat 30.1182699154608 g
- Fiber 78.586847987007 g
- Protein 38.5447301761642 g
- Saturated Fat 4.71836938562931 g
- Serving Size 1 1 Recipe (540g)
- Sodium 21319.8350418038 mg
- Sugar 298.936370178947 g
- Trans Fat 3.35162876937562 g
- Calories 1675 calories
Step-by-step
- Pour ingredients into a medium mason jar with a tight fitting lid.
- Shake for 1 minute to blend.
- Rub on ribs etc and let stand overnight.
Why does the sugar burn before the meat is cooked?
Sugar caramelizes quickly at 320 degrees Fahrenheit and carbonizes past 350 degrees Fahrenheit, which means direct high-heat grilling will scorch a heavily sweetened spice blend before the interior renders its fat. Controlling this reaction requires indirect heat zones or lower cooking temperatures below 275 degrees Fahrenheit. When applying the blend, coarse turbinado sugar creates physical pockets that trap air and spices against the surface rather than dissolving into a dense, impermeable lacquer. Keeping the storage jar sealed tightly in a cool pantry preserves the crisp grain structure of the raw sugar crystals indefinitely by preventing humidity from agglomerating the mix into solid clumps.
How does salt draw out internal juices during resting?
Kosher salt and celery salt act through osmosis, drawing cellular moisture to the surface where it dissolves the dry spices into a concentrated brine. This saline liquid then penetrates back into the protein fibers over several hours, denaturing tough muscle structures to improve moisture retention during cooking. Allowing the rubbed meat to rest overnight in the refrigerator for at least 8 hours ensures deep salt penetration without excessively dehydrating the exterior. Wrapping the protein tightly in plastic wrap during this rest prevents surface evaporation while the osmotic exchange takes place.
What creates a thick, mahogany exterior crust?
The combination of paprika, chili powder, and rendered sugar polymerizes under sustained heat to form a crisp exterior bark that seals in internal juices. Fat from the meat melts down through the spice layer, hydrating the ground herbs and preventing bitter scorching of delicate elements like dry mustard and sage. To monitor doneness accurately without ruining the surface integrity, insert an instant-read thermometer into the thickest part of the meat, targeting internal safety thresholds well away from bone or fat pockets. This crust relies entirely on adequate surface drying during the initial rest period; wet meat will steam rather than brown properly.
