A dry rub is a compatible blend of dried herbs and spices that is rubbed on food before cooking. When a dry rub is moistened with oil or ground fresh ginger or garlic, it becomes a paste, which is even easier to use, because it clings nicely to the food. Ingredients for rubs are ideally ground by hand with a mortar and pestleΓÇöthere is less risk of overprocessing, and the herbs and spices seem to be most completely expressed. You can use a sturdy bowl and a wooden spoon if it suits you. The next most efficient tools are a spice grinder or coffee grinder or a blender. Their bowls are better shaped for small batches than those of a food processor; however, a good mini food processor can work. Pastes are best ground in a blender or food processor.
To use a dry rub or paste, simply rub the mixture over the entire surface of the food, using enough pressure to make sure that an even layer adheres. Naturally, a mild mixture can be applied more thickly than one that is spicy or hot. (Wash your hands well after rubbing, as some spices can irritate the skin.) Although a rub or paste smeared on just before cooking still adds flavor, apply it to the food up to 24 hours before cooking, so the flavor will be more than skin deep. Turn the food several times as it rests, and leave the seasoning in place for cooking. (Some seasonings produce a handsome dark-colored finish and some create a tasty crunchy crust, especially in grilling or sautéing.) Keep any unused rubs and pastes refrigerated for up to a week in tightly covered small jars. Discard any that have come into contact with raw poultry, fish, or meat.
