Meat rub gives plain cuts of meat a more intense flavor profile.
Making a large portion of meat rub can serve several purposes. You may plan to bake or grill larger amounts of meat for a sizable group of people, or you might just want to make extra to save for future use. Most meat rubs are suitable for anything from beef, chicken and pork to fish and wild game. While the rub recipe itself can vary widely based on your personal preferences or favorite recipe, the basic method of measuring and multiplying can be applied to nearly any rub you desire to create.
Instructions
1. Multiply all ingredient amounts by four. For example, if the rub you plan to make calls for 1 tsp. of cumin and 1/4 cup brown sugar, you will need 4 tsp. of cumin and 1 cup brown sugar. Write down the measurements, or if you are a more experienced cook, multiply them in your head as you proceed through the recipe.
2. Measure the multiplied amounts of each ingredient into a bowl. Stir the rub until it is thoroughly mixed.
3. Sprinkle the rub over the meat you wish to cook, adjusting the amount you use based on your personal taste. A good rule of thumb is to use 1 or 2 tbsp. of rub for each pound of meat. Do not touch the meat and then put your contaminated hand back into the rub, or you will have to discard the extra portion.
4. Pour the leftover rub into a resealable, airtight container. Place a piece of tape on its lid, and label it as meat rub. Include the date the rub was made.
5. Store the meat rub in a cool, dry place for up to three months, or place it into a freezer for up to eight months.
Tags: based your, based your personal, brown sugar, cumin brown, cumin brown sugar
