Start with a dry surface
Pat meat or vegetables dry before seasoning. A drier surface helps the rub stick where you want it and gives the outside a better chance to brown.
How to Use BBQ Rub
A good rub should make cooking easier, not turn it into homework. Here’s a simple Meatheads guide to getting big flavour onto your kai before it hits the BBQ, smoker, oven or pan.
Use a light binder if you need one
A small amount of neutral oil or mustard can help seasoning cling to larger cuts. You do not need to drown the food — just enough to give the rub something to hold onto.
Season evenly
Sprinkle the rub across all exposed surfaces and press it on gently. Start with an even coating rather than one heavy pile. You can always add more flavour next time.
Give it a little time
For quick cooks, seasoning while the BBQ heats is often enough. Bigger cuts can be seasoned earlier so the surface has time to take on the flavour before cooking.
Match the rub to the cook
Porktopia is made for pork, Blazin’ Grazin’ for beef, Bok Boken for chicken, Rambo for lamb, Game On for game, Donkey for fish, Texican for Tex-Mex heat and Spudhead for vegetables and potatoes.