Dry rubs are one way to add a layer of flavour to meats in prep for slow cooking, roasting or even smoking.
When in the Southern part of USA, especially in Texas, you will get to experience the many many smoke houses’ amazing food and sandwiches. The Southerners are known for the different smoke houses, where each following their secret recipe, they would dry rub meats, then place them in the smoker for numerous hours until they almost melt! And those meats will melt in your mouth alright! These smoked meats are then turned into pulled meat dishes, from pulled meat sandwiches with endless varieties of options and condiments, to pulled meats over mash, to even pulled meat stews served with Mexican rice…. Honestly, they produce such unique flavours, I can almost taste them as I type this!
What I have learnt is that not always does the meat need to be in the company of liquids as it cooks to produce a tender, flavoursome experience. It can be dry rubbed, then left to melt, wrapped, in a very slow oven, or smoker and the outcome is crispy outside and a very, very tender inside; packed to the max with flavour!
This here is my go-to dry rub that will allow you to achieve just that 😉
