How To Apply Natural BBQ Rub Seasonings To Steaks, Meat our Guide.
Many people have asked us just exactly how do you use those great natural dry rub seasonings and in particular how much dry rub seasoning do you use for a steak, ribs, chicken, fish, etc. We've been doing it so long that it just comes out natural for us. But to help all our customers we've built a list. We hope this helps you as you apply the dry rub. Over time you will gain a feel for just how much dry rub seasoning adds the level of flavor you desire.
Natural Dry Rubs Best Practices for application
Steaks, Beef (Rib Eye, Sirloin, Filet Mignon) 1 Tablespoon per side of steak
Chicken (Whole Chicken Skin On) 3 - 4 Tablespoons if chicken is at room temperature. If not add 1/2 Tablespoon of Olive Oil and rub over chicken before applying dry rub.
Lamb (Lamb chops, shanks) 1 Teaspoon
Turkey (Whole Turkey Skin On) 2-3 Tablespoons if turkey is at room temperature. If not add 1/2 Tablespoon of Olive Oil and rub over turkey before applying dry rub.
Fish (Fish fillets, whole fish) 1/2 Tablespoon
Ribs (Spare Ribs, Baby Back) 2-3 Tablespoons
In each case the natural dry rub must cover the complete outside of the steak, chicken, fish, ribs, etc. Also, in the case of whole chickens and turkeys you can add additional dry rub in the cavity of the bird. In some cases rubbing the dry rub into the meat will help impart more flavor. Because Jake's Famous makes natural dry rubs heavy rubbing is not needed just ensure that the meat is covered. And keep in mind if you need additional dry rub to add more flavor just shake or spoon more on until you are satisfied.
A good rule of thumb is to determine if you want coat the entire segment of meat so much that you can't see the skin or coat it in such a way that they dry rub becomes a flavoring. I tell my clients and friends to focus on the latter. When it comes to ribs I don't want to change the flavor of the meat. I want the meat to be the major component in the barbecue so over adding dry rub just wouldn't be right. I tell most folks 2-3 tablespoons is plenty to taste the seasoning and allow the meat flavor to come through. As for chicken it can require more attention and certainly more dry rub. If the BBQ Rub does not have a lot of sugar in the listing then the caramelizing effect may be diminished and thus the rub may burn off when first added to the grill. To compensate for the burn off part just add some olive oil or some neutral tasting oil to cause the BBQ Rub to adhere to the meat. Once you added the seasoning allow it to rest on the meat for at least 30 minutes then follow your normal grilling process.
Jake's Famous has some excellent deals on Natural BBQ Rubs
Check out our (Specials / Discounts) pages to claim your dry rub combination.
Here are just two of the available natural dry rubs for beef, pork, chicken fish and more on our site:
California Chicken Dry Rub
Tri Tip, Steak and Rib Rub
This product was added to our catalog on Thursday 21 September, 2017.