Put the BBQ rub in a sealable plastic bag and remove all the air. You can also use an air-tight container to store the rub and then put the bag or container in a cool and dry place like a pantry or freezer. Do not let any liquid or insect enter the bag or container. The seal should be tight, and the place must be dry. In this way, you can increase the life of your BBQ rubs.
You should leave the dry rub for the chicken for 15-20 minutes. The upper limit is not too strict; you can even leave the rub on the chicken for 2 hours. It will only enhance the flavor. Chicken is tender and absorbs the seasoning more quickly than meat. It will be useless to leave the rub on the chicken overnight because it can absorb the flavor in 20 minutes.
BBQ rub should be sat on meat for 40 minutes overnight. Meat takes longer to absorb the flavor than chicken. The minimum time is 40 minutes, while leaving it overnight is not a problem either. Meat takes time to absorb the flavor; therefore, its time is higher than chicken. Moreover, dry rub does not have any moisture to moisten the meat. Therefore, sitting on the meat takes more time and gives it the flavor.
After applying a little oil, sprinkle the rib on the meat with one hand and massage the spices on the meat with the other. Hit all sides equally. Grilling, ovens, and slow cookers are the three good cooking methods when you use a dry rub. These methods do not let the dry rubs fall out. This is because these methods heat the meat rather than cooking it in a pan which might result in shedding the rub. These are the best methods because the rub gets to stick to the meat without any disturbance during the cooking process.
15 minutes to 2 hours is a standard time to apply dry rub before cooking. The time is lesser when it’s chicken and higher when it’s meat because chicken is tenderer than meat and can absorb the spices and flavors quickly. This shows that the time to apply BBQ rub differs for different meats. 15 minutes to 2 hours is considered a standard time between which any meat can absorb a dry rub.
A dry rub is different than marinades; as the name indicates, there are only dry ingredients in the dry rub. Hence, there is no need for a marinade. However, if you want to convert it into a wet rub, add oil, lemon, or vinegar. When dry rub is used, the meat gives a crispy texture from the outside, while wet rub gives it a liquid touch. It becomes sticky and oily. However, it is better to use less oil. When you use a dry rub, there is no need to marinate; applying a bit of oil before the rub does not mean marination.
For ribs, apply dry rub for 1-12 hours before cooking. However, if you plan to add BBQ sauce to the ribs, 1 hour is enough, but if you are only using a dry rub, you can leave it overnight. Ribs have a heavy texture and are very different than chicken; it takes time to absorb the spices and flavors. One must leave the rub on the ribs at least 1 hour before the cooking. It is the minimum time while. You can also leave it overnight or any time between 1 to 12 hours.
For pork, the sitting time for the rub is 1 to 12 hours. Pork is sticky and tougher than chicken. Hence the time to apply dry rub is equal to the meat. Leave dry rub for at least an hour, and you can go up to 12 hours so that the pork meat absorbs the spice and flavor properly.
Whether baked or grilled, BBQ ribs take 1.5-2 hours to cook. It also depends on the heat level; you must keep checking on the meat for the desired doneness. Use visual cues as well, such as the ribs should be easily pierced with a fork but should not completely fall off the bone.
The cooking time for BBQ chicken is 9-10 minutes. In the gas grill, it takes 30-40 minutes. The time is much lesser than meat because chicken is tender and flabby. It cooks a lot earlier than meat.
BBQ chicken takes around 30-40 minutes to cook in the oven. Preheat the oven to 425◦ and bake till the internal temperature reaches 165◦. Ideally, 30 minutes are enough; it might become too dry if overcooked.
Leftover BBQ can be kept in the fridge for 3-4 days. You can even put the BBQ in vacuum-sealed bags and put the bags in the freezer for 3 months.
Dry rubs are best on their own, but they enhance the flavor even more when finished with a sauce used for ribs, pulled pork, and brisket. On the other hand, wet rubs are fantastic when cooking slowly and low, suitable for pulled pork and brisket again. Wet rubs allow your food to develop a unique bark and allow sugars to caramelize rather than burn. Dry rubs, however, give an amazing crust to the meat.