Elbow Lane Smoke House - Dry Rub 150g
A Blas na hEireann Gold award winner 2016, this rub straight from the Rebel County is a combination of salt, pepper, sugar, herbs and spices and can be used to flavour meat in any dish. Unlike a marinade, the dry rub forms a tasty crust on the exterior of the meat when grilled. If grilled, the sugar will caramelize and form a crust to seal in all the flavor and juices. Just about any meat can be rubbed before going on the grill or in the oven.
There are people that would disapprove of you using this rub as a seasoning on chips, potatoes and indeed breakfast cereals, but we don’t know any of those people.
Thicker cuts and cuts of steak with a bone in them tend to be more flavourful, but require more time to cook. We suggest ribeye steaks, t-bone steaks, centre cut loin and sirloin steaks.
How to Rub- Tips from Elbow Lane Brew and Smoke House, Cork City
Working one steak at a time, apply a generous amount of rub to one side and using your hand, rub the spices around the surface of the meat until it’s totally covered. Turn the steak over and apply the rub to this side as well.
Rubs can be applied as soon as a few minutes prior to grilling, but the best flavour comes as a result of letting the steaks rest, covered, in the refrigerator overnight or for at least a few hours. Let the meat come to room temperature prior to grilling it. Wrap the meat in clingfilm to ensure that the rub can do its job properly.
Put the steaks on a preheated grill and cook them until they’re cooked according to your taste. This rub can burn so it is advised to cook the steaks over a lower temperature.