People often ask me how much rub they should use when preparing their favorite cut of meat for the grill. Although the rubs vary quite a bit, there are a few simple tips you can follow.
- I generally sprinkle a thin layer of any one of my rubs over the entire surface of the meat.
- They're called rubs for a reason. Don't be shy and get your hands dirty. Gently press the rubs into the meat.
- If you haven't already, bring your meat to room temperature before throwing it on the grill. This will help the meat cook more evenly.
Being that the Steak Rub is course, with the ingredients being made from a heavier grain, some of the ingredients may burn under high heat, especially the garlic. To avoid this I most often use a little less of the Steak Rub, and after an initial searing, transfer the meat to lower heat or indirect heat on the grill.