There is one simple way to master the art of barbequing food that all pitmasters agree on. Yes, we are talking about rubs. Rubs are an excellent way to flavor the food while making it tender and succulent. A simple mix of spices and herbs can do wonders to give you a perfectly done sizzling juicy steak. Rub goes well with any type of barbeque be it food smoking or grilling.

Here we are going to talk about the type of rubs and the recipes that are most suitable for each of them. So let’s begin with the types of rubs for barbequing food.

Dry-type rub

It is made with all dry ingredients like ground spices, dried herbs, ground seeds, etc. The dry rub is smeared evenly all over the food before barbeque. The food needs to rest for a while before cooking so that the flavors from the rub can penetrate inside it. It is most suitable for foods that don’t require a tenderizer. The dry rub is great for steaks with less fat like ribs.

Wet type rub

This rub has all the flavors of a dry rub in a fluid base. The base is generally made using oil, alcohol, or fruit juice that adds flavor and also acts as a tenderizer. Wet rubs are perfect for meat cuts that require slow cooking and tend to dry up easily.

The piece of meat is left completely dipped in the wet rub for about an hour before cooking. In this process, the meat not only absorbs the flavors of the rub but also the moisture from the liquid base.

Easy Recipes of Dry/ Wet type Rubs

Now that you have a basic idea about the types of rubs and how to apply them, it’s time for the recipes. Take a look at some easy peasy dry and wet rub recipes below that you can pull up in a jiffy.

1. Barbeque rib rub (Dry rub)

Recipe: Mix 3 tablespoons each of onion powder, garlic powder, mustard powder, and ground basil with one tablespoon of black pepper, red pepper, and salt. To this mix, add 1/3 cup of paprika as a base flavor and blend everything well. Your dry rub is ready to be applied to any rib cut.

2. Savory sweet rub (Dry rub)

Recipe: Mix one tablespoon each of black pepper, chili powder, onion powder, garlic powder, and salt. Now gently blend in two tablespoons of paprika in it. Finish it up by mixing half a cup of dark brown sugar. Your dry rub is ready and can be used for any cut of meat.

3. Cocoa and Coffee Rub (Dry rub)

Recipe: Mix 1/3 cup each of dark brown sugar and ground coffee. Now add in 1 tablespoon each paprika, cinnamon, cayenne pepper, and salt. Finally, add ¼ cup of cocoa powder and blend everything well. Your dry rub will have the essence of cafe and mocha.

4. Sweet and smoky Barbeque rub (Wet rub)

Recipe: Mix two teaspoons each of paprika, garlic powder, lime juice, and olive oil. You can also use avocado oil. To this add one teaspoon of chili powder and coconut sugar. Now blend in half a teaspoon each of cumin, chipotle powder, salt, and pepper. When the rub reaches a paste-like consistency, it is ready to be used.

5. Spicy poultry rub (Wet rub)

Recipe: Mix one tablespoon of dried crushed rosemary with two teaspoons of paprika. Now add one and a half teaspoons each of ginger powder and Old Bay Seasoning with celery salt. Add two tablespoons of olive oil to create a perfect base.

6. Sweet and Spicy rub (Wet rub)

Recipe: Mix one tablespoon each of paprika, black pepper, cayenne, lemon pepper thyme, salt, honey, bourbon, and lime juice. Now blend in a half tablespoon of onion powder with ¼ cup of dark beer. Mix until it reaches and creamy consistency and then your rub is ready to be applied.

Secrets of perfect smoking

With all those tips and recipes on barbeque rubs, we want to share some hacks on food smoking too. These hacks definitely don’t replace the experience and skill of a pitmaster but will help you to master the basics of food smoking.

Always use a rub: If you don’t want your steak to taste bland then don’t forget to apply a rub. It adds flavor and also enhances the taste, smell, and color of the food.

Use the best meat: Use raw meat for smoking as it can absorb more flavor compared to half-cooked food. Best quality meat also preserves its tenderness after cooking.

Use a dedicated food smoker: It is important to use a pro food smoker. One such example is the Bradley Smoker that comes with advanced controls and user-friendly features including digital settings, magnetic doors, and an automatic fuel feeding system.

Maintain consistent temperature: A small fluctuation in temperature can ruin the whole smoking game. It can dry up the meat or over char it, making it bitter and foul-smelling. Thankfully, there is a solution to it. Bradley Bisquettes are specially designed wood chips to burn longer and generate uniform heat. Bradley Bisquettes work well with Bradley Smoker to give you the best food smoking experience.

These Bradley tips & tricks on preparing rubs and smoking food have been simplified to help beginners ace the art of food smoking. After all, you just need the will to start to get delicious results.

Interested in checking out more information about meat rubs? Look no further than our articles on:
3 Homemade Rubs to take Your Smoked Chicken to the Next Level
Famous Rub Types Paired with Delicious Recipes
What is a Rub, Why and How to Do It?

For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.