How To, Rubs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low calorie, Meats | 1 | Servings | |
INGREDIENTS
INSTRUCTIONS
A RUB IS A HGIHLY CONCENTRATED BLEND OF HERBS AND SPICES THAT FLAVORS THE EXTERIOR OF THE MEAT AS IT GRILLS. RUBS ARE APPLIED TO THE EXTERIOR SURFACE OF THE MEAT JUST BEFORE GRILLING; THEY NEED NO STANDING TIME. HOWEVER FOR CONVENIENCE RUBS MAY BE APPLIED SEVERAL HRS IN ADVANCE. THE COATED MEAT SHOULD BE REFRIGERATED UNTIL GRILLING TIME. FLAVORS BECOME MORE PRONOUNCED THE LONGER THE RUB IS ON THE MEAT. Posted to EAT-L Digest 27 Sep 96 Date: Thu, 26 Sep 1996 07:30:45 -0400 From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
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