The Rub: Your Secret to Better Barbecue This Season

If you’re grilling any kind of steak, including flank or skirt steak, you’re better off just using a marinade of salt and pepper, he says, since the meat already has plenty of flavor that comes through on its own. 

Dry rubs tend to work well on cuts like brisket — since they give the meat a delicious flavor while cooking over smoke and fire — as well as on pork shoulder and ribs, where rubs also work to bring out the meat’s texture, Hoffman says. 

Most dry rubs work best when applied to meat 24 hours before cooking “to really kick in some great flavor,” Hoffman says. An exception to that rule is brisket, he notes, which can be rubbed just prior to cooking. 

More chef tips for pro rubs 

As a general rule, the better the cut of meat you’re cooking, the less rub you should plan to use (unless you want a blackening effect), says chef Dakota Hatton of Terramor Outdoor Resort in Bar Harbor, Maine. 

“Before cooking, I always take the meat out [of the refrigerator] and let it rest for 15 to 30 minutes and warm up to room temperature,” Hatton says. Tempering meat this way helps it stay juicy by allowing for more even cooking. For tougher cuts of meat, plan to apply the rub at least 12 to 24 hours before barbecuing so it can work its flavor magic.

In addition to using a slow cooker or regular oven, you can also pan sear meat that’s been coated with a rub, Coleman says. First, coat the meat with oil, then sprinkle on the spice mixture and rub it in before searing the meat on the stove over high heat to seal in flavor and give it a lovely browned exterior. 

To make a rub stick to sliced or chopped vegetables, you’ll want to toss them in a bowl with a little oil, add in the rub and toss some more until everything is well coated. 

Bermuda-based chef Michiko Campbell — creator of Chiko’s Smokey Rub — says to consider adding a dash of rub seasoning to your favorite barbecue sauce to lend an amazing flavor to grilled foods. 

And even though fish has a more delicate flesh and flavor than meats, don’t hesitate to use rubs on fish, too, Campbell says. Rub your filet (any type of fish will work, he says) with melted butter and gently apply the rub. Cover the fish with foil and allow it to rest for 30 minutes before baking at 350°F until cooked through. 

Whatever you do, says Hoffman, keep things simple. 

“If you have a good-quality piece of meat, the smoke and fire should provide great flavor,” he says. “Seasonings are just enhancements to the flavor, but don’t overdo it.”