Sometimes you already have that perfectly tender piece of meat, but it could use a little flavor enhancement. Enter the dry rub. It forgoes the acids normally used to break down connective tissue in the protein, and instead focuses on dry components like aromatics and spices to add taste and visual appeal.
Another benefit is that the dry rub will form a crust, adding a great texture to the eating experience. You can add in an oil or soy sauce too, forming a paste if desired, but in either case application is the same. Gently apply the rub or paste and evenly coat the protein. The best way is to just use your hands.
Unlike a marinade, you can apply a rub just before cooking and get the same great taste benefit. However, if you want to get the rub flavor deeper into the muscle, wrap the meat in plastic wrap and place it in the refrigerator for a few hours. Careful! You don’t need a lot of rub to get that flavor. A little goes a long way and you could overpower that delicious cut of meat.
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