Centsable Health: How dry rubs can bring out the best flavor - KTIV News 4 Sioux City IA: News, Weather and Sports

Centsable Health: How dry rubs can bring out the best flavor on the grill

Posted:
SIOUX CITY, Iowa (KTIV) -

Your grill should be used for more than just hamburgers and hot-dogs.  Adam Jeppeson, a meat expert at Fareway Food shows some of the different cuts of meat for the grill and some of the dry rubs that you can use to help bring out the flavor.

He said, the only thing a dry rub is going to do is add flavor.  It's not a tenderizer, although there is some salt in them.  It'll help a little bit, but it's not going to really permeate the meat he said.  "All you're going to do is rub it on, just like the name says."

We'll take a closer look at some of the three favorite options people like to use a rub for whether they're grilling, using a smoker or the oven.  Starting with a pork loin, our first is a barbecue rub.  It's got a little reddish color so it's more than likely a sugar based rub.  It's a little bit finer so if you like it sweeter that's a good rub to use.  And, the good thing about them is you can experiment with them like our dietitians encourage.

This is a beef brisket  with a coarser rub.  I've sprinkled Montreal Steak Seasoning, which is a store bought seasoning you can find at Fareway.  The trick to this brisket is you want to cook it fat side up.  So, to save yourself a little mess and trouble, season the side that's not fatty first.  Flip it over and then season the fatty side.  In theory, the fat and the juices will run through the meat and add flavor.  

Should you add seasoning to both sides?  "It's what you prefer.  Some like a little or a lot," said Adam.  "I like the flavor of beef so I don't use a lot of seasonings or sauces on beef."

On this rack of ribs, I've used a coarse ground rub because I would like to taste whatever I'm putting on there.  One quick tip for a rack of ribs before you cook them is flip it over.  Either have your meat expert at the Fareway counter or do it yourself at home with a paper towel, but there's a thin membrane on this back edge and you want to peel it off.  That will take care of a lot of the connective tissue.  It'll make it a lot more tender in the cooking process.  

If you worry about salt there are salt free options too.  You can find out more on this Centsable Health topic by clicking here or check out www.fareway.com.

Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and KTIV Television Inc. All Rights Reserved.
For more information on this site, please read our Privacy Policy, Terms of Service and Mobile Privacy Policy & Terms of Service.

Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Kathy Clayton at (712) 239-4100 x209. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at fccinfo@fcc.gov.