How To Use Dry Rubs

Start with meat or fish that's slightly damp so that the dry rub will adhere. Many meats and fish should be rinsed with water before cooking anyway, so it works out well.

Next, coat the meat with the seasoning. Here are a few of the more popular methods:

METHOD NUMBER 1 - SCOOP IT

Measure the amount of dry rub you will need to use for your meal. (For each 5 ounces of meat or fish, you will need approximately 1-1/2 teaspoons of dry rub.) Adjust the amount based on your taste for heat and flavor.

Then either:
? Use a measuring spoon (for those who need exact measurements and directions when cooking - like El)
? Or scoop up the amount you wish to use with your hand (for the adventurous cook - like Jim)

Either way, spread the rub on the meat or fish using your hand and rub vigorously. Keep the "used" rub separate to protect the "unused" portion from becoming contaminated.

METHOD NUMBER 2 - SHAKE IT

Some people prefer to sprinkle the dry rub on the meat or fish. This can be done with an ordinary salt shaker - simply transfer the dry rub into the shaker and sprinkle it evenly on the meat or fish.

METHOD NUMBER 3 - BAG IT

Put the meat or fish into a sealed plastic bag with sufficient rub to coat, and shake.