Now you can enjoy authentic BBQ flavor while remaining fully AIP compliant. A touch of sweetness and a little bit of smoky flavor from the smoked sea salt will add layers of flavor to your favorite recipes.
Serving Size: 1 tablespoon
Using a dry rub or a wet (paste) rub is a matter of preference. Dry rubs require a little moisture from the surface of the meat to stay on, but as the meat cooks and releases juices a dry rub will create a wonderfully flavored crust. If you’re cooking a meat that is somewhat dry to begin with, such as poultry, a wet rub may work better for you. Any dry rub can be converted into a wet rub by adding a bit of neutral tasting oil or other liquid to create a thick paste.
POTG Sweet & Smoky Dry Rub can be used on chicken, steak, pork, fish, shrimp, or turkey. Using bbq rubs on steak, one way is to take the rub into the steak or to marinate the steak first and then rub into the steak. How much grill rub to use depends on how much you enjoy the flavor of the grill rub vs. the steak, balance is key. Lean cuts of pork are prepared the same way as the steak. Fish or shrimp should have the grill rub placed on them before grilling. Just be cautious to grill over indirect heat so that you don’t dry out or burn the seafood. For all the different meats mentioned above make sure there is some moisture present to help the rub sink in, you could wrap the meat loosely or toss into a plastic bag and keep it in the fridge for a few hours or overnight. The more time it has to soak, the more flavor you'll get in the meat. One more tip is to oil the grates on your grill first to prevent sticking.
Barbecuing (or braising) is a slow, low-temperature (typically 225 F) method you'd use to cook, for example, a whole pork shoulder or beef brisket. You can use the dry rub on these cuts of meat and place them covered into the oven for 5-6 hours. You could also place the meat in a slow cooker for 10-12 hours. If you are roasting an entire chicken this kind of rub is best when it melts into the chicken. Mix some oil into the rub and apply it as a wet rub and roast as usual. To roast or grill chicken parts, coat them liberally with the rub (wings are excellent), lay out on an oiled baking tray and roast until golden brown and cooked through.