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Faraday's Kitchen Store - 12918 Shops Parkway, Suite 540, Austin, TX 78738 - Call Us 512-266-5666
Faraday's Kitchen Store - 12918 Shops Parkway, Suite 540, Austin, TX 78738 - Call Us 512-266-5666

Rubs & Seasonings

Rubs contain spices such as paprika, chili powder, garlic, cayenne, salt and pepper. Many of them have sugar blended in, as well. It’s safe to say that if you don’t have time to marinate, dry rubs are a fantastic “last minute” method of seasoning proteins quickly and easily.

Rubs without sugar, like the Meat Church Holy Cow Rub or the Dizzy Pig Cow Lick Spicy Beef Rub, are great for grilling. Sugars can burn at 275°F, so be careful with rubs containing sugar when grilling. Rubs with sugar are better used for indirect or low heat cooking and smoking.

How to apply Rubs and Seasonings: Pat your protein dry with a paper towel. You want to make sure as much moisture is removed as possible from the surface of the protein. Use one hand to apply the rub, and the other to vigorously rub the seasoning into the meat. For large slabs of meat, coat the food with the dry rub on both sides.

Make sure that you have a coating of dry rub covering the entire outer surface of your protein. Put your rub under thick skins like those on chicken, so the flavor can get to the meat.

Apply rubs liberally for Smoking, and a lighter coating for Grilling.