Best Meat Seasoning and BBQ Rub: How to Get a Crust
Costack Spices
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The best meat seasoning is a dry rub built on garlic, paprika, pepper and savoury spices that crusts the surface and seasons through. Coat generously, about two tablespoons per kilo, rest, then sear hot and finish low. That is how you get steakhouse bark at home.
What makes a good meat rub?
Savoury depth and the right texture. Garlic, onion, paprika and pepper for flavour, a little sugar or salt to help a crust form. A coarse rub clings to the surface and caramelises under heat where a fine powder can wash off.
How to use it on beef, lamb and BBQ
Pat the meat dry, oil lightly, then coat with rub. For steak, sear hot and rest. For lamb or oxtail, rub and slow-cook so the spices melt in. On the BBQ, rub ahead and let it form a tacky layer before the grill.
How much should I use?
About two tablespoons per kilo as a guide. Rest seasoned meat for 30 minutes if you have time, so the salt starts to work in.
Dry rub or marinade?
A dry rub builds a crust; a marinade tenderises and flavours through. For a quick wet version, mix the rub with a little oil and lemon.
