How to use Dry Rubs

If you have noticed, Meat Mekanik has 2 types of seasoning or dry rubs as we called it that is available on the online store; namely The Engineered SPG and Hey You!.

The former is an all-purpose dry rub which you can use on practically anything while the latter is towards making your very own Mexican style meat at home or Fajitas.

Some of the commonly asked questions are,'Do we add water to this?' or 'Do we apply during or before cooking?'

Spice Rub and Dry Rub

Before we provide these answers to your customers and would-be customers, let's talk about what are dry rubs? Generally speaking, dry rubs are a mixture of dry spices that is rubbed directly onto the meat. If a mixture contains just spices, it will normally be termed as spice rub while a mixture that contains herbs will generally be termed as dry rub.

Dried spices are commonly found in supermarkets and for those who have been doing a lot of spice marketing will understand how much it cost for a 40g of these babies. Some general spices and herbs can be found easily while those hard to find such as Dill Seed is not too common in our Singapore market and even when you do find them, it may cost so much for so little.

So It's Just Mix and Match

Generally yes but the secret is getting the right mix and match proportion and in order to get that, you can ask yours truly on how much was spend in those spices just to get that natural and perfect blend. But of course, there is always an adventurous part in all of us and yes, you too can have your very own spice and dry rubs. For us at Meat Mekanik, we try to market our first 2 dry rubs to see how the acceptance are locally.

Back To Rubs - Application

1. Pour the mixture of our spices from the pouch or bottle into a large mixing bowl. Ensure that you are pouring the quantity that you are going to use.
2. Generally for 1kg of meat, you need an estimated 5 tablespoons of the mixture.
3. Our rubs does not have any salt in it. Thus you need to apply your own salt and rub it thoroughly on the meat accordingly to taste.
4. You can apply the rub in advance, some like to apply it the night before, but the fact is, most molecules in the rub are too large to penetrate more than a fraction of an inch. So you can apply the rub just before cooking if you wish.
5. Add a little oil to lightly wet the surface before the rub.
6. Spread the rub generously on beef brisket, not so thick on other, thinner cut.

If you're using the drippings as a sauce, be aware that the drippings from a salted meat for use in a gravy or juice will probably not need salting, so be sure to taste before you add salt. Remember, you can always add salt, but you can't take it away.

Final Word

As consumers first, we understand why many of us would just try to get some marinades, seasoning or even rubs off the shelves. The cost is one factor and the trials and errors on meats are another thing altogether. Thus why, we are offering some of our spices on retail so that you can be your very own Mekaniks as well. These spices comes in 120g either on resealable pouch or glass bottle.

On another note, if you think that you have a rub that is worth putting it on our shelves, feel free to send us a note.