When the weather turns sunny and the cover comes off the BBQ you may want to think about creating a few homemade rubs for the summer al fresco season.
Making your own dry rubs means that you can tailor it to your own personal taste, although there are a couple of rules of thumb you should keep in mind. Most dry rubs that you buy in the shops will have ingredients from the six categories shown below. Some dry rubs may only have ingredients from 3 or 4 of the sections but what they all will do is find the right balance between each.
Start by thinking about the flavours you enjoy the most and begin adding a pinch of this and that. Experiment to your hearts content keeping the idea of balanced flavours in mind. You don't want anything too salty. Additionally, don't shy away from the sugar element as this helps form a crust, or bark, on grilled or bbq'd meats, sealing in the flavours.
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