A mixture of dry spices, herbs, salt and sugar rubbed onto meat before cooking to season it and form a flavourful crust.
Example: barbecue rubs for ribs and brisket (paprika, brown sugar, salt, pepper, garlic); Cajun blackening spice; a coffee rub for steak.
Chef’s tip: apply the rub several hours ahead — or overnight — so the salt can penetrate.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
