How to Make A Dry Rub

Get all your favorite herbs and seasonings out of your cupboard and place them in front of you along with some measuring spoons. If there is a flavor, like hickory, that you like and cannot find a seasoning in your house for it, check health food stores as well as some of the specialty stores in your area.       

Now find out what kind of base you want, salt or brown sugar. Just remember that the more salt you add the drier your meat will be when cooking it. I love the taste of a brown sugar based rub, not only do they add the sweet taste but they help add other flavors to the meat when they are combined. It seems that herbs and other seasonings adhere to brown sugar better than salt. But each of us have our own taste, and that is the good thing about individualized dry rubs. Then add powders like garlic or onion.    

Once you have your base figured out start adding the flavors you like. Start small and add more if you desire so, you can always add but never take away. Don't forget those green herbs, like chives, sweet basil, parlsey and my favorite tarragon.      

Now you got your desired taste it is ready to add to your meat. Get your cut, rinse it off, and add your rub. THen let it sit at least for a couple hours so the flavor can soak it, then cook.

 Remember for a good medium rare steak cookon the bbq, set at medium high 7 minutes each side flipping the steak once.