Dry rubs are easy to make, can be as simple or involved as you wish, and can help transform a tough cut or shoulder roast into a succulent delight.
Take a venison shoulder roast, for example. It has several muscles and a bunch of connective tissue. Some folks just discard it. Boo, hiss! Coat that baby with a dry rub, put it on the grill (or in the oven, if necessary) on low heat for several hours until it’s fall-off-the-bone tender, and you’ll have some delicious meat for sandwiches or tacos.
Stacy Harris, our great contributing author and chef from Alabama, loves a good dry rub. She knows they’re super on those non-choice cuts or, if you only have beef, maybe something like a flank steak that needs some TLC.
“Dry rubs are a great way to tenderize meat as well as extract major flavor from the meat,” she said. “There are endless combinations of herbs and spices that can be used. To use this method, combine spices and rub vigorously into the meat, cover, and refrigerate overnight to allow the spices to permeate flavor into the meat and to tenderize the meat.”
Harris gave us her favorite dry rub, which works on 3 pounds of meat, to share with you. Enjoy!
Best Dry Rub
2 Tbsp kosher salt
1 Tbsp ground smoked cumin
1 Tbsp freshly ground pepper
1 Tbsp ground coriander
1 1/2 teaspoons garlic powder
1 1/2 teaspoon cayenne pepper
Mix all ingredients and rub thoroughly into the meat. Cover the meat and refrigerate for at least 3 hours. I like to leave it in the refrigerator for 24 hours or overnight.
WANT MORE FANTASTIC RECIPES?
Stacy Harris wrote “Recipes and Tips For Sustainable Living” to showcase the nutritious, delicious recipes for wild game and vegetables, many of which she and her family grow themselves each year. You’ll find 80 great recipes along with some of Stacy’s insights and thoughts! This makes a great gift — Mother’s Day is coming up soon, guys! — and addition to your own kitchen.
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