HOW TO APPLY DRY RUB
You’ll want to start with a large, clean surface. I like to use either cutting boards or even larger baking tray for easy cleanup. Prep the meat by trimming off any unnecessary fat then patting the meat dry with a paper towel.
Next, it’s time to apply the rub. I like to rub a tiny amount of olive oil (or you can you use mustard ) onto the meat prior to adding dry rub to act as a binder. for the seasoning, After applying a little oil or binder, it’s easiest to apply our rubs with the two-hand method: sprinkle the spices out of the shaker and directly onto the meat with your dominant hand, then press/pat the rub or seasoning equally with your other hand. Be sure to hit all sides of the meat you’re prepping.
How much seasoning should you use? A good rule of thumb is 2 tablespoons of seasoning per kg of meat but you don’t have to perfectly measure these dry ingredients though. Also, remember that larger cuts of meat (like, briskets, tomahawks & pork shoulders) can handle a lot more rub. You can press harder into the meat with these big cuts too.
Once the rub is applied, let the meat rest for 30 minutes before cooking until the rub looks wet. You can even leave the dry rub on overnight, but keep in mind that the salt content will begin to dry out the meat if left on for too long. If you’re in a hurry, you can hit the grill / smoker immediately after applying the rub. I really recommend the 30-minute minimum to ensure the flavour works its way into the meat more thoroughly.
OUR RUBS ARE QUITE VERSITILE AND THE THE BELOW IS ONLY GUIDE OF OUR RECOMENDATIONS OF WHICH RUB TO USE, THEIR USE IS ONLY LIMITED BY YOUR IMAGINATION...